Cassava Flour

Cassava Flour is a flour made from ground Casava roots.

It is used for unleavened baking, or as a thickener.

To make Cassava Flour, Cassava roots are fermented or boiled, then dried and ground into a flour.

No insects, not even cockroaches, will eat Cassava Flour. When a recipe calls for Cassava Flour as a thickener, you can try using toasted bread-crumbs, or just plain old all-purpose flour. Use double the amount per amount of Cassava Flour called for.
Columbus's diaries mention his eating bread made from Cassava in the New World.

Also called:

Gari (Cassava), Tapioca Starch

Cassava Flour, Gari (Cassava), Malanga Flour, Okonomiyaki Flour, Water Chestnut Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour