Tapioca Flour

Tapioca flour, also known as tapioca starch, is a fine, white, gluten-free flour made from the cassava root. It has a neutral flavor and a smooth, powdery texture, making it an excellent thickening agent in both sweet and savory dishes. Tapioca flour creates a glossy sheen when cooked and adds a chewy texture to baked goods. It's a versatile ingredient for gluten-free baking, thickening sauces and soups, and creating crispy coatings for fried foods. Many people use it as a substitute for cornstarch or wheat flour in certain recipes. Find great deals on tapioca starch for all your cooking needs.

Starch Baking Ingredient Gluten-Free Flour Thickening Agent

Common Uses

Tapioca flour is used to thicken sauces and gravies, providing a smooth, clear, and glossy finish without altering the flavor of the dish. It's a great choice for thickening fruit fillings for pies or cobblers because it resists breaking down during long baking times.
Many bakers use tapioca flour in gluten-free baking to improve the texture of breads, cakes, and cookies. It adds chewiness and helps bind the ingredients, creating a more desirable crumb and preventing baked goods from becoming dry or crumbly. It helps create great gluten free bread.
Using tapioca flour as a coating for fried foods helps create an extra crispy exterior. Dredging chicken, fish, or vegetables in tapioca flour before frying ensures a golden-brown crust with a light, delicate crunch.
People also use tapioca flour to make boba pearls for bubble tea. When combined with hot water and sugar, it forms a dough that is then shaped into small balls and cooked until translucent and chewy, resulting in the signature texture of boba. Tapioca Flour is ideal for a homemade version.
Tapioca flour is often incorporated into mochi recipes. It creates a soft, chewy, and slightly sticky texture that is characteristic of this popular Japanese dessert. It can be combined with glutinous rice flour for an even softer result.
When added to homemade ice cream recipes, tapioca flour can help prevent ice crystals from forming, resulting in a smoother, creamier texture. It acts as a stabilizer, ensuring a more consistent and enjoyable frozen dessert.

Nutrition (per serving)

Calories

381.0kcal (19.05%)

Protein

0.3g (0.52%)

Carbs

94.8g (34.47%)

Sugars

0.1g (0.2%)

Healthy Fat

0.0g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Health Benefits

May promote digestive health due to its resistant starch content.
Naturally gluten-free, making it a suitable alternative for those with celiac disease or gluten sensitivity.
Can be a source of carbohydrates for energy.
Generally low in calories and fat, contributing to weight management efforts.
Some research suggests resistant starch may improve insulin sensitivity.

Substitutes

Storage Tips

Tapioca flour should be stored in an airtight container in a cool, dry, and dark place. This will protect it from moisture and pests, preserving its quality and extending its shelf life. Under these conditions, tapioca flour can last for up to two years. Avoid storing it near strong odors, as it can absorb them. Refrigeration is not necessary, but storing in a very hot and humid climate can help extend the shelf life. Freezing is generally not recommended, as it can cause clumping.