My head is spinning with the "contradictions" of substituting cassava flour for tapioca flour. It seems that cassava flour would be ok to use in bread type foods i.e. pão de quiejo but not in a lighter textured recipe (more cake-like) Are there issues with substituting one for the other? Tapioca is the name for dried and powdered cassava root, Alys. If you have cassava flour, you have tapioca flour--though there are certainly variations in the texture and quality of the flour, so that will dictate their bakability in recipes. Conclusion: They will work the same way in baking, though. Does this help clarify things a bit? Best, Kim@KAF

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