|Thickeners and stabilizers
Tapioca starch, sometimes called tapioca flour or cassava starch, is a refined starch derived from the cassava root. It should not be confused with cassava flour, which is the whole powdered cassava tuber.
Characteristics[edit | edit source]
Uses[edit | edit source]
Tapioca starch is broadly used as a thickener for sauces, soups and stews. It can also be used in baking. Because it 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.