Cookbook:Manioc Flour
Jump to navigation
Jump to search
Cookbook | Recipes | Ingredients
Manioc flour, also called cassava flour, tapioca flour, harina de manioca, or harina de yuca, is a coarse flour made from the cassava root. It is used largely in South American cuisines, particularly as a thickener for soups and stews, but also in some baking and desserts.
A reasonable substitute for manioc flour is tapioca starch, although that is more refined and will behave a little differently.