Worry not! I’ve got you covered with the 5 best cassava flour substitutes. Whether you’re into gluten-free baking, keto, paleo, or just looking for a wallet-friendly option, there’s a perfect cassava flour substitute for you:
- Tapioca starch
- Corn starch
- Arrowroot flour
- Potato flour
- Xanthan gum
Best all-around gluten-free substitute for cassava flour: Tapioca starch
Tapioca starch, also known as tapioca flour, is a versatile gluten-free substitute for cassava flour. Derived from the roots of the cassava plant, this starchy goodness provides a nearly identical texture to cassava flour, making it a go-to choice for many gluten-free recipes.
Tapioca starch is amazing when it comes to thickening sauces, creating a chewiness in baked goods, or even making gluten-free tortillas that are pliable and delicious.
One important thing to note is that tapioca starch is primarily a starch and lacks the fiber and protein found in cassava flour, which can affect the structure and texture of baked goods. For some recipes, you may need to combine tapioca starch with other flours to achieve the desired results.
Best budget-friendly cassava flour substitute: Cornstarch
Cornstarch is a wallet-friendly substitute that can easily replace cassava flour in your recipes without breaking the bank. It’s a pantry staple that many households already have on hand, which makes it a convenient choice when you’re in a pinch!
When using cornstarch as a substitute for cassava flour, keep in mind that it’s a powerful thickening agent. You’ll want to use less cornstarch than cassava flour in your recipes, typically at a ratio of 1:2. Cornstarch might not provide the same texture as cassava flour in some baked goods, but for sauces and gravies, it’s an excellent cost-effective alternative.
Best easy-to-bake-with cassava flour substitute: Corn starch
If you’re diving into gluten-free baking and want a straightforward, easy-to-work-with cassava flour substitute, cornstarch deserves a second mention. Its fine texture blends seamlessly into recipes, resulting in a smooth, lump-free batter.
Corn starch is primarily used for thickening and binding in recipes (think puddings, custards, and sauces), whereas cassava flour can often be used as a one-to-one substitute for wheat flour in gluten-free baking. Corn starch is not a suitable replacement for cassava flour when it comes to recreating the structure and texture of baked goods like bread or cakes.
Remember, corn starch is more absorbent than cassava flour. This means that you’ll need to use less corn starch to achieve the same thickening or binding effect. Typically, you’ll use about half as much corn starch as cassava flour in recipes.
Closest neutral flavor cassava flour substitute: Tapioca starch
Tapioca starch is the closest cassava flour substitute in terms of neutral flavor (and vice versa). This is because both cassava flour and tapioca starch are derived from the cassava root, and tapioca starch is essentially the extracted and refined starch component of the cassava root.
Therefore, it has a similar base flavor profile, which is quite neutral. This means it won’t add a distinct taste to your recipes, making it suitable for a wide range of dishes.
Best healthy substitute for cassava flour: Arrowroot flour
Arrowroot flour is gluten-free, grain-free, and naturally free from many allergens, making it an excellent choice for those with dietary restrictions or health-conscious individuals.
Arrowroot flour is a wonderful thickening agent for soups, sauces, and gravies, and it can also be used as a 1:1 substitute for cassava flour in most recipes. It adds a light and delicate texture to your baked goods, making them perfect for those who prefer a lighter touch in their gluten-free treats.
Best high fiber, high protein cassava flour substitute: Potato flour
Potato flour is rich in dietary fiber, which aids in digestive health, and it provides a good source of plant-based protein. This combination of fiber and protein makes potato flour a filling and nutritious choice for a variety of recipes, including gluten-free baking.
Potato flour’s texture and flavor closely resemble that of cassava flour, so go ahead and substitute it using a 1:1 ratio, and adjust as needed.
Best lower calorie cassava flour alternative: Tapioca starch
Tapioca starch is an ideal lower-calorie cassava flour alternative because it is primarily composed of starch and contains fewer calories than cassava flour, which retains more of the cassava root’s fiber and nutrients.
So, while it doesn’t provide the same nutritional benefits as cassava flour, tapioca starch’s refined nature makes it a lighter option, suitable for individuals looking to reduce calorie intake without sacrificing the ability to thicken sauces, soups, or create a smooth texture in recipes.
Best keto cassava flour substitute: Xanthan gum
Xanthan gum is a keto-friendly thickening agent and binder. Xanthan gum is not a flour in the traditional sense, but it can effectively replace cassava flour in keto recipes. Due to its strong thickening properties, you’ll only need a small amount, usually around 1/2 to 1 teaspoon per cup of cassava flour in your recipes.
Best paleo/whole30: Tapioca starch
For those following a paleo diet, tapioca starch remains a top choice. Derived from the cassava root, it’s naturally gluten-free and grain-free, aligning perfectly with paleo guidelines that exclude grains and gluten.
For a strict Whole30 diet, cassava flour is a better choice, since tapioca starch is processed into a refined starch.
A suitable substitute for 1 cup of cassava flour in most recipes is an equal amount of tapioca flour or arrowroot flour, as they have similar properties and are often used interchangeably in gluten-free baking.
Cassava flour is denser than all-purpose flour, so you’ll typically need to use less of it. Start by replacing all-purpose flour with cassava flour at a 3:4 ratio, and then increase or decrease as needed to achieve the desired texture in your recipes.
No, cassava flour and almond flour are not equal. Cassava flour is made from the cassava root, while almond flour is made from finely ground almonds. They have different textures, flavors, and nutritional profiles. You cannot substitute one for the other in most recipes without significant adjustments.
If you don’t have tapioca or cassava flour on hand and need a substitute, you can consider using arrowroot flour or potato flour. These alternatives offer similar textures and are suitable for various recipes.