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A flour made from ground Casava roots. The Cassava roots are fermented or boiled, then dried and ground into flour.
The flour is used for unleavened baking, or as a thickener.
Insects will not eat Cassava Flour: not even cockroaches.
Substitutes
When called for as a thickener, use toasted bread-crumbs, or just plain old all-purpose flour. Use double the amount per amount of Cassava Flour called for.
History
Columbus's diaries mention his eating Cassava bread in the New World.
Also called:  Gari Farine de manioc (French)
See Also
Tapioca Starch
Other entries for Thickeners
Alginic Acid, Arrowroot, Carrageen, Cassava Flour, Clear Jel, Gelatin, Genugel, Guar Gum, Lecithin, Locust Bean Gum, Lotus Root Flour, Marshmallow Powder, Panade, Pectin, Roux, Tapioca, Xanthan Gum
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