Tapioca flour, also known as tapioca starch, is a gluten-free and grain-free alternative to traditional flours. Derived from the cassava root, tapioca flour has a fine texture and a neutral flavor, making it a versatile ingredient in gluten-free baking and cooking. It is commonly used as a thickening agent in soups, sauces, and gravies, providing a smooth and silky consistency. Tapioca flour can also be used in gluten-free breads, cakes, and cookies to improve texture and create a light and tender crumb.
