Cassava Flour 1kg – Gluten-Free, Whole Root
₹ 400.00
Dhatu Organics Cassava Flour is made from the whole cassava root, peeled, dried and milled into a soft, neutral-tasting flour. Cassava (also called kappa in Kerala and maravalli... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Natural Cassava Root (Manihot esculenta), dried and stone-milled. Vegan. Naturally gluten-free and grain-free. No preservatives, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 108 kcal | 360 kcal | 5.4% |
| Protein | 0.4g | 1.4g | <1% |
| Carbohydrates | 26.4g | 88g | 8.1% |
| Of which Sugars | 0.5g | 1.7g | <1% |
| Total Fat | 0.2g | 0.5g | <1% |
| Of which Saturated Fat | <0.1g | 0.1g | <1% |
| Dietary Fibre | 0.5g | 1.8g | 2.2% |
| Sodium | 4mg | 14mg | <1% |
| Iron | <0.1mg | 0.3mg | <1% |
| Magnesium | 6mg | 20mg | 1.8% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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- Free delivery on orders above ₹749.
- Orders dispatched within 1 business day of payment confirmation.
- Perishable goods cannot be returned once dispatched. Non-perishable items may be returned within 7 days in original, unopened condition.
- For damaged or incorrect items, contact info@dhatuorganics.com within 48 hours of delivery.
Choose Your Pack
Dhatu Organics Cassava Flour is made from the whole cassava root, peeled, dried and milled into a soft, neutral-tasting flour. Cassava (also called kappa in Kerala and maravalli kizhangu in Tamil Nadu) is a root vegetable, so the flour is naturally gluten-free and grain-free. In many recipes it can replace wheat flour one for one.
What is cassava flour?
Cassava flour uses the entire root, so it keeps the root's natural starch and some fibre. That makes it different from tapioca flour, which is only the starch extracted from cassava.
| Cassava flour | Tapioca flour | |
|---|---|---|
| Made from | Whole peeled cassava root | Starch extracted from cassava |
| Use | Rotis, tortillas, pancakes, baking | Thickening, chewy gluten-free bakes |
| Replaces wheat flour? | Often 1:1 in many recipes | No, use as part of a blend |
| Protein / fibre (per 100g) | About 1.4g / 1.8g | About 0.2g / 0.4g |
How to use cassava flour
- Rotis and tortillas: knead with warm water and a little oil; cassava gives soft, pliable flatbreads.
- Pancakes, dosas and crêpes: make a thin batter for flexible pancakes and wraps.
- Cookies, cakes and muffins: swap for wheat flour and reduce the liquid by 10–15%, since cassava absorbs more.
- Coating and thickening: for crisp fried coatings, or mixed with cold water to thicken gravies.
Frequently asked questions
Is cassava flour the same as tapioca flour?
No. Cassava flour is the whole root, dried and milled. Tapioca flour is only the starch extracted from the root.
Is cassava flour gluten-free?
Yes, cassava is naturally gluten-free and grain-free. If you have coeliac disease, please contact us about how it is packed before ordering.
Is cassava flour safe to eat?
Yes. Raw cassava contains natural compounds that must be removed before eating; peeling, drying and milling the root, as is done for cassava flour, reduces them to safe levels. Never eat raw cassava root.
How should I store it?
Keep airtight in a cool, dry place.
See all our gluten-free flours.
Frequently Asked Questions
Cassava flour is made from the whole cassava root — peeled, dried and milled. Tapioca flour (also called tapioca starch) is the pure starch extracted from cassava by a wet process. Cassava flour retains some fibre and a more complex nutrient profile; tapioca flour is essentially 100% starch with no protein or fibre. Cassava flour performs more like a wheat flour substitute; tapioca is better as a thickener or for chewy textures.
Raw cassava contains natural compounds (cyanogenic glycosides) that must be removed before eating. Peeling, drying and milling the root, as is done for cassava flour, reduces these to safe levels, which is why cassava flour is a traditional staple in many countries. Never eat raw or unprocessed cassava.
Yes. Cassava is a root vegetable, not a grain or legume, so cassava flour is grain-free and naturally gluten-free. It can replace wheat flour 1:1 in many recipes without xanthan gum or other binders.
Cassava flour is incredibly versatile: rotis, tortillas (cassava makes exceptionally pliable tortillas), pancakes, cookies, cakes, pie crusts, pizza bases and as a thickener. Its mild, neutral flavour means it does not change the taste of recipes. It absorbs slightly more liquid than all-purpose flour, so reduce liquid by 10–15% when substituting.