Tapioca flour is made from the crushed pulp of the cassava root. Even though cassava flour and tapioca flour originate from the same plant, they are in fact different. Cassava flour uses the whole root while tapioca flour only uses the starchy pulp. Like other starches, tapioca flour is a very fine, white powder that works well in gluten-free baking. It can replace cornstarch as a thickener for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking. It will also give a lightly sweet touch to your final product.
Tapioca flour is becoming increasingly common in paleo diet recipes.
Is Tapioca Starch the Same as Tapioca Flour? Is There a Difference Between the Two?
Tapioca flour is sometimes called tapioca starch since it can act as a starch. In stores that cater to a Caribbean and South American clientele, very often the cassava flour will also be sold as tapioca flour and they are not the same product. If you need to use an ingredient for gluten-free baking, steer clear of cassava flour.
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