Best Cassava Flour Substitute (9 Options + How Much to Use)

Cassava flour has gained popularity in recent years, especially among people who follow a grain-free or gluten-free diet. This surge in popularity has led to many wanting to use it in their recipes, including myself.

It's a more than versatile and nutritious ingredient that I've now used in many of my recipes, from bread and muffins to pancakes and tortillas. I've been using cassava flour for baking for quite some time, so I know how irritating it can be when you can't find any, or even when it's just out of reach for your wallet, as cassava flour can be quite expensive.

So I've decided to compile my favorite substitutes for cassava flour after testing and cooking with *almost* all of them myself. You'll find everything from almond flour and coconut flour to tapioca starch and arrowroot powder, including ratios for how to substitute cassava flour in each scenario.

Cassava flour is derived from the cassava root, also known as yuca or manioc root, which is a starchy tuberous root vegetable that grows in tropical regions around the world. Since cassava flour is inherently gluten-free, using it in baking has several advantages, especially for people with celiac disease or gluten sensitivity.

This grain-free flour has a neutral flavor and a fine texture, which makes it a versatile ingredient that can be used in a variety of recipes, from bread and cakes to cookies and pancakes. However, it adds quite a chewy texture to baked goods that most other flours won't have.

Rice flour has become common in gluten-free baking, made from finely-ground hulled rice (white rice). It has a neutral taste and a fine texture, making it a viable ingredient in many recipes, such as baked goods, breads, muffins, pancakes, waffles, cakes, cupcakes, cookies, and energy bars. 

Its versatility makes it a great option for those who follow a gluten-free diet or for anyone looking to switch up their baking routine. With its fine texture and neutral flavor, rice flour is a great substitute for cassava flour in many recipes.

Potato starch is a great substitute for cassava flour if you want to avoid both gluten and grains, though keep in mind that it tends to be highly processed, which can be irritating for some people. It's made from the starch extracted from potatoes and has a neutral taste and fine texture that works well in various recipes.

One of the benefits of using potato starch is that it's a good source of resistant starch, which can help promote healthy digestion and improve insulin sensitivity, just ass cassava does. It's also low in calories and high in potassium, making it a healthy addition to your diet in moderation.

This flour has been used for centuries in various cuisines worldwide, particularly in Indian, Middle Eastern, and Mediterranean cooking, where it's sometimes called gram flour. It's made by grinding dried chickpeas into a fine powder that can vary in texture and color.

The flavor of chickpea flour is a little nutty but, nevertheless, a healthy option because it's heavy in protein and fiber. This flour has a different taste and texture than its counterpart, and it's denser than cassava flour, so you'll have to adjust the amount of liquid in your recipe if you have a specific consistency in mind.

Almond flour is a tasty and healthful option created from pulverized, blanched almonds. Thanks to its mild nutty flavor, it works well as a substitute for cassava flour in recipes that need a light and fluffy texture, such as cakes, muffins, and pancakes.

Almond flour is also an excellent choice for those following a low-carb or ketogenic diet, as it’s low in carbohydrates and high in healthy fats and protein. It's also rich in vitamin E, magnesium, and fiber and a safe option for individuals with celiac disease or gluten intolerance, as it’s naturally gluten-free.

Made from ground coconut meat, coconut flour is a popular gluten-free, high-fiber substitute for cassava flour that's ideal for those with gluten sensitivities or digestive issues. It has a slightly sweet and nutty taste with a light and airy texture, making it perfect for baked goods such as cakes and muffins.

However, this flour can be quite dense if not used properly, so adding extra liquid to your recipes is very necessary, and depending on the amount you're substituting, it can require several more cups of liquid. You can also mix it with other flour, like almond flour or tapioca flour, to improve the texture.

Arrowroot starch or arrowroot flour is another excellent option made from the rhizomes of the arrowroot plant, which is native to South America. It's also a popular ingredient in gluten-free and paleo baking because it’s grain-free, nut-free, and vegan.

In recipes requiring a light and airy texture, arrowroot flour is a great alternative to cassava flour because of its light, fluffy texture and neutral flavor. Plus, it works well as a sauce, soup, and stew thickener.

Tapioca flour is actually a gluten-free and versatile starch extracted directly from the cassava root. It's prized for its ability to create a smooth and glossy texture in dishes thanks to its unique gel-forming properties but keep in mind that this is only the starch portion of cassava flour.

It's known for its neutral taste and ability to withstand high temperatures without breaking down, making it suitable for different cooking techniques, but its thickening properties cannot be overlooked. Tapioca starch has become a staple in gluten-free and grain-free baking, often used to create soft and chewy textures in bread, cakes, and cookies.

However, relying solely on tapioca starch as a flour substitute might lead to a limited nutrient intake, as it lacks the vitamins and minerals found in a variety of other flours, so use it only occasionally or mixed with other flours.

Gluten-free all-purpose flour is produced from various combinations of gluten-free flour, formulated such that it can be a decent replacement for all-purpose wheat flour. It typically has a neutral taste and a moderate protein content, which falls between that of high-protein bread flour and lower-protein cake flour, so it's great for all sorts of baked goods.

This protein content actually gives baked goods structure and helps them rise while maintaining a balanced texture. However, it doesn't typically contain a gluten substitute like xanthan gum or psyllium husk, so don't forget to add that if needed.

Because it was developed for multiple-use applications, it does have a neutral taste. Now this neutral flavoring may seem best as it can be used in most recipes, but it won't be fitting for those who want the unique flavor and texture of cassava flour.

The mildly sweet and nutty flavor of sweet rice flour, which is made from ground glutinous rice, can add a delicious flavor to baked goods while easily mimicking the thick texture of cassava flour. Its versatility is showcased in both savory and sweet dishes, as its often used to make fritters, pancakes, flatbreads, and savory crepes, adding a rich flavor and a slightly denser texture.

This slight density means you'll need to adjust the amount of liquid in your recipe if you have a certain consistency in mind. One thing to note is that sweet rice flour may not work as well in recipes that require a light and fluffy texture, such as cakes or pastries.

This is because it has a more glutinous, sticky texture compared to cassava flour, which can lead to differences in the final texture of baked goods. In this case, you'll want to consider using a combination of different flours to achieve the desired texture.