Manioc Flour
Revision as of 13:33, 26 August 2008 by Mike Hayes (talk)
| Ingredients
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.
