Cookbook:Tapioca Starch
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Tapioca Starch, sometimes called tapioca flour, is a refined white flour made from the cassava root. It is broadly used as a thickener for sauces, soups and stews. It can also be used in baking.
Tapioca starch is very fine and starchy, and is often used as a substitute for arrowroot starch and cornstarch.
Tapioca starch is gluten-free, and is often added to gluten-free baking as a thickener and binder to make up for the lack of gluten in those recipes.
