Ingredient

Tapioca Flour

Positive in 2 products Neutral in 4

What is Tapioca Flour?

Tapioca flour is a gluten-free, starchy white flour made from the root of the cassava plant. The process involves peeling, shredding, and dehydrating the cassava root, followed by grinding it into a fine, powdery consistency.

This flour is commonly used in baking as a thickener in sauces, soups, and gravies due to its ability to create a chewy texture. Health-wise, tapioca flour is mostly carbohydrate, with little protein, fiber, or other nutrients. It is highly digestible and often used in gluten-free recipes due to its neutral flavor and texture-enhancing properties.

When seeing tapioca flour on a label, it's often used to improve texture or as a gluten-free alternative in various baked goods.

Commonly found in: baked goods, gluten-free bread, thickeners, puddings, soups

Benefits

Gluten-free and safe for people with celiac disease or gluten sensitivity.

FDA

The FDA recognizes tapioca as Generally Recognized As Safe (GRAS) for consumption.

Research

Research shows tapioca flour is a useful gluten-free alternative but limited in nutritional content.

Vegan

Tapioca flour is plant-based and accepted in vegan diets as a gluten-free grain option.

Sources: CFR - Code of Federal Regulations Title 21

Scout's take

Tapioca flour is a starch extracted from cassava root, used for its thickening properties. It is highly refined and primarily provides carbohydrates. It is commonly used in gluten-free baking to improve texture.