Mexican yuca (Yucca decipiens Trel.) is native to the semi-desert region of north-central Mexico. Based on its medicinal uses, the flour produced from its leaves and stems was evaluated to determine new food uses. The flour was characterized based on granulometry, rheology, texture and functional properties, which were analyzed with the RStudio software. The results indicate that the Water Absorption Index (WAI) of yuca flour (0.11 mL g-1) is similar to that of wheat flour (0.56 mL g-1). However, the Fat Absorption Index (FAI) of yuca flour (0.40 mL g-1) is significantly lower than that of Saltillo Pinto bean flour (1.55 mL g-1). This suggests that yuca exhibits hydrophilic behavior comparable to that of wheat flour and requires less oil in potential formulations. The expansion capacity of yuca flour is similar to that of wheat flour, demonstrating a gluten-like behavior ideal for food applications that require this structural component. The flour also exhibited notable foaming properties, high stability and low fat content, highlighting its food potential. Fermentation matched the parameters of the Cereal & Grains Association's physicochemical test methods 56-60; consequently, yuca flours are classified as the same as those produced from soft, weak wheat, supporting their use for fermentation processes. Internal friction values (0.85-0.92) suggest limited flow; however, its high density shows fine granulometry that facilitates the bagging, handling and storage of the flour, complying with the Mexican standards.