Nutrition & Facts: Tapioca Flour is a grain-free flour derived from cassava root. It is a starchy, slightly sweet, white flour. Pearl tapioca is the more commonly known form of tapioca because of the popular pudding. Both are gluten free, and nearly protein free. This food is very low in saturated fat, cholesterol and sodium.
Uses: Tapioca flour is used in conjunction with other flours in gluten free baking, namely rice flours and sorghum. The peal can be used to make pudding and to thicken pie filling. I also use it in slow cooker stew recipes to thicken the sauce while cooking.
Products: The flour and pearl can be found in the baking isle of natural food stores.