These both come from the yuca (cassava) root, but they're not the same: cassava flour is the whole root dried and ground — a 1:1 wheat-alternative — while tapioca is just the extracted starch, the go-to for chewy texture and clean thickening. Grocery bags rarely say which is which. These makers do, and they keep the two straight.
Published July 2026 · Updated 7 Jul 2026
The brand that put cassava flour on the map — 100% yuca root, ground into a fine flour that swaps close to 1:1 for wheat in many recipes, certified paleo and Non-GMO. It's the one grain-free bakers reach for first because it behaves more like wheat than most alternatives. Organic and multipurpose versions available.
Why it isn't on AmazonOtto's is the reference cassava flour — a whole-root, wheat-like flour that grain-free baking was largely built around, and worth buying from the maker who set the standard.
See it at Otto's Naturals →One of the few makers to cleanly offer both — organic whole-root cassava flour and organic tapioca flour (the extracted starch) — each single-ingredient, batch-tested gluten-free, sold direct in bulk. Handy when a recipe calls for both, or when you want to keep the two distinct jobs stocked without hunting two brands. Fair price per pound.
Why it isn't on AmazonGetting clearly-labeled whole-root cassava and pure tapioca from one direct-ship maker in bulk is genuinely hard — most brands muddle the terms or carry only one.
See it at Anthony's Goods →The 100% employee-owned Oregon mill makes a widely-stocked tapioca flour (also called tapioca starch) — the pure starch used for chewy gluten-free breads, glossy pie and sauce thickening, and as a component in flour blends. The easiest tapioca to find and reorder, consistent and inexpensive. The dependable everyday starch.
Why it isn't on AmazonIt's the tapioca starch you can restock almost anywhere while keeping your money in a worker-owned mill instead of a conglomerate — a rare pairing for a pantry staple.
See it at Bob's Red Mill →This seat's open on purpose — we won't pad the list to hit a number. If you ship real cassava & tapioca flour direct, it's earned, not sold.
Add your brand →Both start from the yuca (cassava) root, but cassava flour is the whole root — peeled, dried, and ground — so it has fiber and bakes more like wheat. Tapioca is just the starch extracted from the root, with the fiber removed, so it's a pure thickener and texture agent. They are not interchangeable one-for-one.
Often close, but not blindly. Cassava flour swaps near 1:1 in many recipes, which is why it's popular, but it's denser and more absorbent than wheat, so results vary — start with recipes written for cassava. It has no gluten, so raised breads still need help. It shines in tortillas, flatbreads, cookies, and quick breads.
Yes — 'tapioca flour' and 'tapioca starch' are two names for the identical product, the pure starch from cassava root. (Don't confuse it with cassava flour, which is the whole root.) Use it to thicken pies, soups, and sauces to a glossy finish, or to add chew and lift to gluten-free breads.
Raw cassava root does contain naturally occurring compounds that are harmful, but commercial cassava and tapioca flours are processed — peeled, dried, and ground — specifically to remove them, and are safe to bake and cook with normally. Buy from established makers, use it cooked as intended, and there's nothing to worry about.
Make or grow real cassava & tapioca flour and think you belong here? Tell us → — features are on merit, never for sale.
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