Cassava flour can be swapped with all purpose flour but it's not always perfect for a 1:1 substitution. It can be used in a yeast based baking recipe that requires rising by replacing a portion of the flour in the recipe. However, cassava flour can replace all of the grain flour in a recipe that does not require rising. It’s lighter, fluffier and more absorbent than all-purpose flour. If you’re swapping it into a recipe you will need to adjust your liquid measures to find the right balance.