Ingredient

Tapioca Flour

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Source
Not animal-derived
Allergen
No
Role in food
Tapioca flour is primarily used as a thickener in foods like sauces, gravies, and …

What it is

Tapioca flour is a starch extracted from the cassava root, a tropical shrub native to South America. The root is washed, peeled, and then ground into a pulp. The starch is then separated from the pulp, washed, and dried into a fine powder.

Why it's used

Tapioca flour is primarily used as a thickener in foods like sauces, gravies, and pie fillings, providing a glossy finish. It's also used in baking, often in gluten-free recipes, to improve texture and moisture. Manufacturers use it to add body and a smooth mouthfeel to products.

Health notes

Tapioca flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a carbohydrate and provides energy. JECFA has evaluated tapioca starch and determined it is safe for consumption. There are no widespread health concerns associated with tapioca flour when consumed in typical amounts as part of a balanced diet.

Allergen info

Tapioca flour is not derived from any of the nine major allergens recognized by the FDA. It is naturally gluten-free.

Products containing Tapioca Flour

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.