The cassava plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
Cassava flour is made from the whole root, simply peeled, dried and ground. As tapioca flour also comes from the cassava root, the latter is a starch extracted from the cassava root through a process of washing and pulping. This means cassava flour has more dietary fiber than Tapioca flour.
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.