Cassava flour is the whole peeled root of cassava (Manihot esculenta) dried and milled to a fine, soft, off-white powder. Naturally gluten-free, grain-free and nut-free, mild and faintly earthy, it is the body behind West African fufu, Brazilian farofa and pão de queijo, and a favourite one-to-one wheat substitute in grain-free baking.