Cassava, or yucca as it’s also known, has been a primary subsistence crop in Africa and South America for centuries. In the last few decades, the rest of the world has finally gotten the memo about this versatile, easy-to-grow, and nutrient-dense food source, and we’re seeing a rising demand for two of its primary derivatives: cassava flour and tapioca starch (both of which can be found in our bulk catalog).
As a result, the global cassava market is estimated to grow at a CAGR of 2.46% over the next few years, reaching USD 4217.51 million by 2028. The tapioca market is predicted to grow at a CAGR of 6.62% until 2029, reaching US$ 6.3 billion by 2033.
Cassava flour and tapioca starch are both gluten-free, so partially responsible for this growth is the rise of the gluten-free dietary trend amongst consumers. It’s estimated that about 30% of American people regularly avoid gluten, and over 3.2 million people in America alone suffer from Celiac Disease, for which a gluten-free diet is the only treatment.
So, what are tapioca starch and cassava flour, what are the differences between them, and how can they be used to create delicious gluten-free products? Read on, dear reader – there’s lots to learn!
What are cassava flour and tapioca starch?
Both cassava flour and tapioca starch come from the yucca plant, a perennial shrub with an edible root, or rhizome, most often compared to sweet potato or yam. Yucca is an incredibly resilient, easy-to-grow crop, able to flourish in harsh environments where other crops fail. It requires very little tending, and it’s also possible to store the tubers unharvested in the ground for extended periods without damaging the final product, giving farmers the flexibility to extend their harvesting periods to adapt to bad weather or unfavorable market conditions.
Cassava flour is made by peeling, grating, drying, and grinding the whole yucca root. Tapioca starch, on the other hand, is made from the starchy part of the yucca root only, which is finely grated into a pulp and mixed with water to extract the starch. Once the fibrous pulp has been removed, the remaining starchy water is dried to create a fine, light alternative starch powder.
What are the differences between cassava flour and tapioca starch?
Apart from the way they’re processed, there are a few key differences between tapioca starch and cassava flour.
Texture
Cassava flour is a little coarser than tapioca starch, which has the fine, chalky consistency of cornstarch.
Flavor
Cassava flour delivers a characteristic, beautiful nutty flavor, which makes it a wonderful addition to both sweet and savory baked goods. Tapioca starch is entirely flavorless, which means it can be used as a functional ingredient in recipes without having any impact on the final taste.
Nutritional content
Cassava flour retains some of the natural fiber of the yucca plant, which means it has a higher dietary fiber content than tapioca starch, which is mainly comprised of starch. Cassava flour also retains a small amount of protein, as opposed to tapioca starch, which is a source of carbohydrates only, and contains no protein at all.
Usage
Both cassava flour and tapioca starch are fantastic for gluten-free baking, although they serve different purposes in the cooking process.
Tapioca starch is used as a thickening agent and to mimic the stretchiness and chewiness of gluten in gluten-free baking. Its excellent binding characteristics produce fluffy, light baked goods, and it can be used interchangeably with cornstarch at a 2:1 ratio to create a delicious crispy coating for fried foods.
Tapioca starch thickens to an almost gel-like consistency when boiled, so it’s often used combined with sugar for puddings (tapioca pudding, anyone? Yum!) and the pearls in boba tea.
Cassava flour shares the qualities and applications of more traditional flours and can be used in baking in much the same way to create structure and texture. However, it does tend to absorb liquid more readily than wheat flour due to its increased density, so while you can substitute it at a 1:1 ratio, you may need to adjust your liquid ingredients to compensate for this.
Can cassava flour and tapioca starch be used as a wheat flour substitute?
Tapioca starch is not a direct substitute for wheat flour, but it can be used in combination with other gluten-free flours in a blend if you’re looking for an end product that is a little chewier (think chewy, gooey choc chip cookies, for example).
Cassava flour is a great direct substitute for wheat flour, as long as you adjust the recipe to accommodate the difference in density and moisture content that the rougher flour delivers.
If you need bulk tapioca starch or bulk cassava flour, choose the best
An incredibly important consideration when choosing a bulk cassava flour or bulk tapioca starch supplier is certification. If the yucca plant is not processed correctly, the end product can contain dangerous levels of cyanide, so it’s vital that your cassava supplier or manufacturer is properly vetted by an expert compliance team.
For almost a decade, Source86 has been the top trusted importer of bulk tapioca starch and bulk cassava flour. Leveraging our established network of yucca suppliers, we’ll source, vet and secure the highest-quality bulk tapioca starch and cassava flour, milled and packaged to your exact requirements.
So, if you’re looking to buy tapioca starch or cassava flour wholesale, you’ve come to the right place!
Get in touch with our sales team now to find out more about sourcing tapioca starch and cassava flour in bulk.
