Organic Tapioca Flour

Organic tapioca flour is a starch extracted from the cassava root, a plant native to South America. The root is washed, peeled, and then grated or pressed to release the starch, which is then dried into a fine powder. It is naturally gluten-free and has a neutral flavor.

Manufacturers use organic tapioca flour as a thickener for sauces, gravies, and pie fillings, and as a binder in baked goods. Its fine texture and neutral taste make it a popular choice in gluten-free baking, where it can improve texture and moisture. It is often found in cookies, crackers, and breads.

Organic tapioca flour is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a carbohydrate and provides energy. International bodies like JECFA and EFSA have evaluated tapioca starch; JECFA has established an acceptable daily intake for tapioca starch. Evidence does not suggest adverse health effects from typical dietary intake.