Tapioca starch is a derived from the tubers of the cassava plant and is a gluten-free alternative to corn starch. This versatile powder is used as a thickening agent during cooking or baking and can be used in gravies, pies, baked goods, and sauces.

Unlike rice starch and arrowroot powder this starch does not mix with higher acidity food such as citrus fruits or vinegar-based sauces and the texture doesn’t hold up well to freezing and/or thawing.

A general substitution ration is 1 tbsp cornstarch to 2 tbsp tapioca starch. If substituting for arrowroot in a recipe they can be exchanged 1:1, note that tapioca starch will make a denser chewier product.

Intended Use: Food and cosmetic use

This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.