Tapioca is one of the purest forms of starch-based foods and an alternative to traditional wheat, flours, and starches. Tapioca Flour is extracted from a starchy vegetable known as Cassava root. As a grain-free flour It is a popular ingredient for recipes, particularly helping to improve the structure and texture of baked goods. Tapioca Flour is virtually tasteless and odorless but is used to achieve a spongy, light, and fluffy texture in baked goods or to make crispy pie crusts and pizzas, as well as some unique recipes likes the famous brazilian cheese bread

Gluten-free The Tapioca Flour is Gluten-Free, which makes it a great substitute for gluten and grain-filled flours and thickeners.

Great for baking –Tapioca flour can add some great rising power and fluffiness to the batters of gluten-free baked goods. The texture of tapioca also helps gluten-free breads and other goods to have a slightly elastic texture, even without gluten.

Thickener –Use Tapioca to replace corn starch in recipes. Use 2 Tbsp Tapioca Flour = 1 Tbsp Corn Starch

Product of Brazil