Cookbook:Manioc Flour
| Manioc Flour | |
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| Category | Flours |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Manioc flour, also called cassava flour, tapioca flour, harina de manioca, or 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.
Manioc flour is the main ingredient in Farofa.
A reasonable substitute for manioc flour is tapioca starch, although that is more refined and will behave a little differently.