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I received pretty informative responses.

It is from the Cassava root, which they make tapioca with.
So, some says it is the same than tapioca flour.
What is important, is if no contamination, it is indeed GF.

Someone gave me a recipe calling for "polvilho" flour (cassava root flour).
Can someone from Brazilian origin can enlighten me if it is the same than
tapioca starch flour we find in Asian markets in North America?

Thanks to you all,
Mireille, Waterloo Quebec.