Organic Tapioca Flour


Serving Size 50 g

  Average Quantity
Per Serving
Average Quantity
Per 100 g
Energy745  kJ1490 kJ
Protein0 g0 g
Fat, total0 g0 g
- saturated0 g0.2 g
Carbohydrates45.0 g90.0 g
- sugars0 g0 g
Sodium0 mg0 mg


Organic Tapioca Flour (100%). Preservative Free.




No known allergens. May contain traces of allergens due to possible cross-contamination.


Product of Thailand

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Organic Tapioca Flour


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Tapioca Flour, also known as tapioca starch, is a non-gluten white starch extracted from cassava root. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by pulping the mixture and separating off the liquid – which is then dehydrated. Tapioca is a mildly sweet flavoured white flour that is great for gluten-friendly baking, especially good in cakes and biscuits and wonderful pie crusts. Because it has a very smooth texture it can also be used to thicken sauces. Used to replace wheat flour and corn starch, it is also a substitute for arrowroot in many recipes.

How to Use:

Tapioca flour, or ‘starch,’ is especially popular in gluten-friendly recipes and is suitable in sweet or savoury cooking due to its subtle flavour. In baking, it is best in combination with other non-gluten flours as it binds with the other ingredient and improves the structure and texture. It is great in bread, cookies and cakes, and helps create delicious crisp pie crusts.

Tapioca flour is an excellent thickener in sauces, hotpots, pie fillings and soups. To substitute Tapioca Flour for arrowroot as a thickener or in baking, replace one for one. Tapioca can also be used in recipes to replace corn starch at a ratio of 2 tbsp. of tapioca flour for each tbsp. of corn starch required.


Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.

Product: #5243