Cookbook:Manioc Flour

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Manioc Flour - also cassava flour, tapioca flour, harina de manioca, harina de yuca, is a coarse flour made from the cassava root. It is used largely in South American cuisines, particularly as a thickener for soups and stews, but also in some baking and desserts.

A reasonable substitute for manioc flour is tapioca starch, although that is more refined and will behave a little differently.


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Last modified on 26 August 2008, at 21:33