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Cassava flour

Cassava flour suppliers and sourcing guide

Cassava flour is the whole peeled cassava root (Manihot esculenta) dried and ground, unlike tapioca starch, which is only the extracted starch. Roots are peeled, washed, grated or chipped, often soaked or fermented, then dried and milled; this processing also lowers the natural cyanogenic compounds. It behaves more like wheat flour than most gluten-free flours, and brands use it in gluten-free and grain-free baking, tortillas, snacks and pasta.

See suppliersWhat to ask for on the COA
Also known as
Manihot esculenta · Manioc flour · Yuca flour · Tapioca flour (whole root)
Facts checked
November 2026

Forms and grades of cassava flour

Suppliers sell different products under the same name. Specify the one you need.

  • Fine cassava flour

    Peeled, dried and finely milled whole root, the usual baking grade.

  • Fermented cassava flour

    Flour from soaked or fermented roots, with a sour note, traditional in West Africa and Brazil.

  • Toasted (farinha or gari)

    Coarse, toasted cassava meal, a different product used as a side or topping.

  • Organic

    Certified organic cassava flour.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Total cyanide
Total hydrocyanic acid (cyanogenic compounds) by an enzymatic or picrate method, the key safety test for cassava.
Moisture
Moisture by oven drying, usually under about 12 to 13 percent.
Particle size
Sieve analysis for the specified fineness.
Ash and fiber
Ash and crude fiber, which show peeling and cleaning quality.
Gluten
Gluten by R5 ELISA for products sold as gluten-free.
Microbiology
Standard plate count, yeast and mold, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place off the floor, because the flour absorbs moisture and can develop mold or off-odors when damp. Keep it away from pests and strong odors. Shelf life is set by the supplier, often around 12 months, with moisture and odor the main checks on older stock.

Lots and expiry dates

Cyanide levels, color and texture vary with cassava variety and processing, so require a cyanide result on every lot and record origin. Rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The EU Novel Food Catalogue entry for Manihot esculenta, which covers the roots and leaves, notes that cassava roots should be processed because they contain a glucoside that an enzyme breaks down to release prussic acid.

    Source: ec.europa.eu (opens in a new tab)

  • 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Cassava flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking cassava flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell cassava flour? Request a listing

Frequently asked questions

What forms of cassava flour can brands buy?

Common forms include fine cassava flour, fermented cassava flour, toasted (farinha or gari) and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for cassava flour include?

Expect total cyanide, moisture, particle size, ash and fiber, gluten and microbiology, each with its method, specification and result for that lot.

How should cassava flour be stored?

Store sealed in a cool, dry place off the floor, because the flour absorbs moisture and can develop mold or off-odors when damp. Keep it away from pests and strong odors. Shelf life is set by the supplier, often around 12 months, with moisture and odor the main checks on older stock.

What is the regulatory status of cassava flour?

The EU Novel Food Catalogue entry for Manihot esculenta, which covers the roots and leaves, notes that cassava roots should be processed because they contain a glucoside that an enzyme breaks down to release prussic acid. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

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