Tapioca Starch, also known as Tapioca Flour, comes from the root of the cassava (also know as Yucca or Manioc) plant. This fine "flour" is always good to have in the kitchen. Tapioca Starch can be used to thicken sauces and soups. It is also used to provide a sheen to cooked food so you can achieve those glossy puddings and pie fillings. Essential for Brazilian bread, Pão de Queijo. Toasted cassava flour is mixed into mashed beans to make the dish tutu de feijão.
Tapioca Starch/Flour has more recently become a staple for gluten-free cooking and baking. Perfect for adding structure to mousses, puddings, yogurts, jello, sauces, crockpot recipes and more without the use of regular all-purpose flour .
Unlike cornstarch, tapioca starch freezes well. This makes it the best choice for foods you plan to freeze for later.