What Is Tapioca?

Tapioca is a starch extracted from cassava root, a tuber native to South America.
The cassava root is relatively easy to grow and a dietary staple in several countries in Africa, Asia and South America.
Tapioca is almost pure starch.
It is naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.

What Is It Used For?

~ Gluten and grain-free bread: Tapioca flour can be used in bread recipes, although it's often combined with other flours.
~ Flatbread: It's often used to make flatbread in developing countries. With different toppings, it may be used as breakfast, dinner or dessert.
~ Puddings and desserts: Its pearls are used to make puddings, desserts, snacks or bubble tea.
~ Thickener: It can be used as a thickener for soups, sauces and gravies. It's cheap, has a neutral flavor and great thickening power.
~ Binding agent: It's added to burgers, nuggets and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.