Tapioca starch is a fine white starchy powder produced from the cassava root that has undergone extensive extraction and washing. Native to the North Region of Brazil, it quickly spread throughout the South American continent and is now cultivated worldwide. It has a mildly neutral flavour that is perfect for baking and it is also naturally gluten free.
In the Kitchen:
Tapioca starch is mostly noted as a gluten free alternative thickener for making sauces, casseroles & soups, though it is also used as an additive in gluten free breads & flat breads. We also like to use it as a binding agent to make a gluten free Quiche crust – see recipe here.
Facts about Tapioca:
Compared with standard wheat flour, tapioca starch contains very little protein or fat.
Tapioca is gluten free, nut free, grain free and cholesterol free.
Tapioca consists of almost pure carbohydrate and contains very little protein or fibre.
Country of Origin
Product of Thailand
Tapioca flour is a rich source of fibre, which aids digestion and assists in maintenance of proper cholesterol levels. This flour contains the trace minerals manganese and folate.
100% tapioca flour
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