Cassava flour is helpful in many ways:

Cassava replaces wheat flour. It’s taste is not strong which makes it great for baking and thickening sauces.

Cassava flour is gluten-free making it ideal for people who have gluten sensitivities or disorders.

It is low in calories, fat, and sugar. cassava flour has a high water content and a lower calorie density than flours like corn, plantain, rice, coconut, sorghum, and wheat.
So you can mix it with other nutrient-dense foods to boost fiber, vitamins, and minerals.

NB:
Cassava flour is not harmful. But you shouldn’t eat it in its raw form, as it contains cyanogenic glycosides, which can turn into cyanide in the body.