Natural Cassava Flour 1kg | Gluten-Free, Pure
₹ 400.00
Cassava flour is the only whole-food flour that replaces wheat flour 1:1 in most recipes without requiring xanthan gum, psyllium husk or other binders — because the cassava roo... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
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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Choose Your Pack
Cassava flour is the only whole-food flour that replaces wheat flour 1:1 in most recipes without requiring xanthan gum, psyllium husk or other binders — because the cassava root's natural starches and fibres provide the same functional structure. Naturally grain-free, gluten-free and paleo-compliant, it is the most versatile alternative flour for traditional cooking styles.
What is Cassava Flour?
Cassava flour is made from the whole cassava root (Manihot esculenta) — peeled, dried and stone-milled. Unlike tapioca flour (which is only the extracted starch), cassava flour uses the entire root, preserving natural starch, residual fibre and the root's water-absorbing properties. Native to South America, cassava is also grown in South India, Kerala and parts of Tamil Nadu where it is called kappa. Cassava flour's neutral flavour and familiar texture make it one of the easiest grain-free flours to adopt.
Key Features
- 1:1 wheat flour substitute — closest functional replacement for all-purpose flour without additional binders
- Grain-free and gluten-free — a tuber (root), not a grass; compliant with paleo, AIP and grain-free diets
- Neutral flavour — does not change the taste of recipes
- High starch content — 88g carbohydrate per 100g; provides structure and texture comparable to wheat flour
- Easily digestible — gentle on sensitive digestive systems; a traditional weaning food across Africa, South America and South India
- Naturally free from major allergens — no gluten, no nuts, no soy, no dairy
Cassava Flour vs Tapioca Flour vs Wheat Flour (per 100g)
| Parameter | Cassava Flour (whole root) | Tapioca Flour (starch only) | Whole Wheat Flour |
|---|---|---|---|
| Protein (g) | 1.4 | 0.2 | 14.0 |
| Dietary Fibre (g) | 1.8 | 0.4 | 11.5 |
| Wheat Flour Substitution | 1:1 (direct swap) | Not recommended alone | — |
| Grain-free? | Yes (root vegetable) | Yes | No |
| GI (approx.) | 55–65 | 70+ | 69–71 |
Nutrition data: USDA FoodData Central. GI of cassava flour vs wheat: Adamczyk et al., Nutrients 2021.
How to Use Cassava Flour
- Rotis and tortillas — Direct 1:1 for wheat atta; cassava tortillas are especially pliable and soft
- Pancakes and crepes — Use as-is; yields thin, flexible pancakes ideal for wraps
- Cookies and muffins — Replace wheat flour 1:1; reduce liquid by 10–15% as cassava is more absorbent
- Fried coatings — Excellent crispy coating for fried foods; gives a light, crunchy crust
- Thickener — Adds body to soups and gravies; dissolve in cold water before adding to hot liquid
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.
Yes, cassava is safe when properly processed. Raw cassava contains cyanogenic glycosides (linamarin) that can release hydrogen cyanide. However, peeling, drying and milling neutralises these compounds to safe levels. Commercial cassava flour undergoes standardised processing to meet food safety limits (<10 ppm HCN). Dhatu's cassava flour is tested to confirm safety. Do not consume raw or unprocessed cassava.
Yes. Cassava is a tuber (root vegetable), not a grain or legume. This makes cassava flour compliant with both paleo and grain-free dietary approaches. It is also AIP (Autoimmune Protocol)-friendly and is one of the few flours that 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.