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• Difference between Cassava and Tapioca flour: While both flours come from the same Cassava root, Cassava flour is made using the whole root (so higher fiber and resistant starch content) whereas Tapioca flour is made from cassava root that is grated and rinsed, to get a starchy water. This water is then dried to leave a white residue which is tapioca flour. Tapioca flour is therefore finer and similar to cornstarch and better used for thickening rather than a baking flour alternative. Cassava flour on the other hand has more fiber content and body. Because it has structure it is an easy, healthier alternative for wheat flour that works just as well in baking.