Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slightly sweet flavour. Tapioca is naturally low in sodium, is a gluten free alternative to wheat flour, and suitable for all lifestyles including paleo and vegan.

How is it made? Tapioca is extracted from the South American cassava plant. When the roots have fully developed, they are harvested and the starch is extracted from the root by a repeated process of washing and pulping the mixture, and separating off the liquid.

Certified Organic Tapioca Flour

Product of Holland 

Percentage Daily Intakes are based on an average adult diet of 8700 kJ.

Tapioca is extremely smooth flour, which make for a great thickener in sauces, pies and soups.

Tapioca Flour can sometimes behave similar to cornflour but will become gelatinous at times once cooked. Best to use in combination with other gluten free flours.

Substitution Ratios:

1.5 tsp tapioca flour : 1 tbsp wheat flour

2 tbsp tapioca flour : 1 tbsp cornflour