substitute cassava flour

Cassava (tapioca) flour adds lightness, springiness, and elasticity to baked goods, improving the texture of breads, cakes, and other gluten-free desserts.

Product descriptions typically state the ingredient is made from cassava (yuca) root and often note that the starch is extracted from the root.

Tapioca flour is described as slightly sweeter than many flours, contributes a springy texture, and can help produce crisper crusts and improved browning.

Cassava flours and tapioca pearls are used to thicken puddings, pie fillings, sauces, and soups, and to bake breads, cakes, and other desserts.

According to the listed product guidance, use 1 teaspoon of tapioca flour for every 1 tablespoon of wheat flour, and to replace cornstarch use 2 teaspoons of tapioca flour per 1 tablespoon of cornstarch.

Labels shown include gluten free, paleo-friendly, non-GMO, organic, sodium free, and mentions of being suitable for allergen-conscious recipes.

A product note suggests you can "feel free to add a little mixture" of tapioca to pizza crusts, waffles, and brownies; other descriptions note that tapioca can add springy texture or lightness to baked goods.