what is the difference between cassava flour and cassava starch?!

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Starch is one of the most abundant substances in nature, a renewable and almost unlimited resource. Starch is produced from grain or root crops. It is mainly used as food, but is also readily converted chemically, physically, and biologically into many useful products to date, starch is used to produce such diverse products as food, paper, textiles, adhesives, beverages, confectionery, pharmaceuticals, and building materials. Cassava starch has many remarkable characteristics, including high paste viscosity, high paste clarity, and high freeze-thaw stability, which are advantageous to many industries

http://www.cassavabiz.org/postharvest/st…

The root in powder form is used to prepare farinha, a meal used to make thin cakes sometimes called cassava bread. The starch of cassava yields a product called Brazilian arrowroot. In Florida, where sweet cassava is grown, the roots are eaten as food, fed to stock, or used in the manufacture of starch and glucose. In Africa Gari is a popular food preparation. Tapioca, easily digested starchy foodstuff extracted from the root of the cassava plant. Tapioca is often used in pudding. The term "tapioca" is used to designate products made from cassava like starch, dried chips etc. Tapioca is also replacing mung bean starch - the prime material for making clear starch noodles, however, tapioca starch need modification to produce a gel with the same strenght as mung bean starch, which is very high in amylose.

http://www.starch.dk/isi/starch/cassava.…
http://www.fao.org/ag/magazine/0610sp1.h…

Cassava flour
http://www.cassavabiz.org/postharvest/hq…

The separation of the starch granules from the tuber in as pure a form as possible is essential in the manufacture of cassava flour. The granules are locked in cells together with all the other constituents of the protoplasm (proteins, soluble carbohydrates, fats and so on), which can only be removed by a purification process in the watery phase.
http://www.fao.org/docrep/X5032E/x5032E0… Cassava flour and starch

Cassava flour is made by cooking, drying and grinding cassava root to a fine powder. It differs from Tapioca Flour in that Tapioca flour is made from the starch of the cassava plant where the Cassava flour is the ground root.
http://www.barryfarm.com/nutri_info/flou…

tapioca starch = tapioca flour = cassava flour = yucca starch = almidon de yuca
http://www.sonic.net/~alden/ThickenStarc…

Cassava Flour and Tapioca Flour
Ground from the cassava root, cassava flour is creamy-white with a slightly fermented flavor and sour taste. Gluten free, it is used to replace wheat flour, and is so-used by some people with allergies to other grain crops.
Tapioca Flour is milled from the dried starch of the cassava root. Actually known as Tapioca Starch, it thickens when heated with water and is often used to give body to puddings, fruit pie fillings, and soups. It can also be used in baking as a flour .

http://www.barryfarm.com/How_tos/what%20…
http://www.wisegeek.com/what-is-manioc-f…
http://www.wisegeek.com/topics/cassava-m…

ohh good question