Fresh roots are peeled and used the same way as potatoes they can be boiled, fried, baked and made into flour, semolina or flat breads. The refined starch from the tubers, known as tapioca pearls, is used in soups, puddings and dumplings.  Tapioca flour can be used as a source of gluten-free flour to make bread and other baked products that are suitable for people with intolerance to gluten. It is essential to cook both cassava root and leaves for a minimum of 15 minutes to neutralise harmful chemical compounds.