Tapioca flour

Tapioca flour is a fine white powder extracted from the starch of the cassava or yuca root (Manihot esculenta), a plant native to South America. This ingredient is highly valued in cooking for its ability to thicken sauces, improve the texture of baked goods, and provide a smooth and elastic consistency.

Tapioca flour is a gluten-free starch, making it an excellent alternative for people with gluten intolerance or celiac disease. It is also easy to digest and provides a quick source of energy due to its high carbohydrate content. However, it is low in protein, fiber, and micronutrients, so it is often combined with other flours in baking and pastry recipes.

In different Latin American countries, tapioca flour may also be known as cassava starch, yuca starch, or simply cassava flour. It is a basic ingredient in traditional recipes such as breads, cakes, cheese breads (like the famous Brazilian pão de queijo), and as a thickener in soups, stews, and desserts.