Tapioca Starch Flour

Tapioca starch flour is a fine, white powder made from the cassava root, a starchy tuber native to South America. The cassava root is washed, peeled, and then the starch is extracted, purified, and dried to produce the flour. It is a gluten-free carbohydrate source.

Manufacturers use tapioca starch flour as a thickener in sauces, gravies, and soups, and as a binder in baked goods like cookies and cakes. It provides a slightly chewy texture and can help improve the crispness of baked items. It is also used in puddings and as a coating for fried foods.

Tapioca starch flour is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a source of carbohydrates and does not typically have significant health implications when consumed in moderation as part of a balanced diet. International bodies like JECFA and EFSA have evaluated tapioca starch, and it is considered safe. Evidence does not suggest adverse health effects from its use in typical food applications.