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Although cassava has a nutty flavor, the flour has a fine or smooth texture and a light or neutral taste. Depending on the cassava type, some may have a hint of yellow or pale red, but the majority is white. It is designed to be eaten as an addition to stews and meats because it is relatively simple. Cassava flour is lower in fat than other gluten-free flours like almond or coconut. In comparison to flours made from corn, plantains, rice, coconut, sorghum, and wheat, it contains a higher amount of water and a lower calorie density.
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