Tapioca Flour: Gluten‑Free Thickener for Crisp, Chewy Bakes

Tapioca flour (tapioca starch) is extracted from the **cassava (manioc, yuca)** root. It’s a neutral, white, gluten‑free starch used to thicken sauces and to improve texture in gluten‑free baking.

| Nutrient | Amount | |---|---| | Energy | ~108 kcal | | Carbohydrate | ~27 g | | Sugars | 0 g | | Fiber | 0–0.5 g | | Protein | ~0 g | | Fat | ~0 g | | Sodium | 0–5 mg |

- **Gluten‑free** and **neutral flavor** - Creates **crisp coatings**, **silky sauces**, and **chewy** textures (e.g., flatbreads) - When cooked then cooled, may form some **resistant starch** - Useful in **low‑FODMAP** cooking for many people

- **High in refined carbs**, **low in fiber/protein** → pair with protein, fat and fiber to blunt glucose spikes - **Not** suitable for **keto/low‑carb** diets - Quality matters: properly processed cassava starch is food‑safe

- **Thickener** for sauces, gravies, pie fillings (add as a slurry near the end) - In GF flour blends (10–30%) for **lightness and chew** - **Crisping** dredge for pan‑fries; base for **tapioca pearls** and Brazilian **pão de queijo**

- Whisk into **cold water** to make a slurry and avoid clumps - Thickens fast; **remove from heat** once glossy and clear - Blend with **rice, sorghum, almond** flours for balance; store airtight, dry

Despite the name overlap, **cassava flour** is whole‑root flour, while **tapioca flour** is just the extracted starch.