Organic Tapioca Flour 500g

Tapioca flour (also called tapioca starch) is extracted from the cassava root — a pure, fine, white starch with no flavour and exceptional binding and thickening properties. These certified organic tapioca flour from Just Natural Organic are an essential ingredient in gluten-free baking, providing the elasticity and binding that gluten-free flours lack, and a key thickener in sauces, gravies, and Asian desserts.

Naturally gluten-free, grain-free, and nut-free. Very low in all nutrients — pure starch. Its value is functional: providing structure, chewiness, and binding in gluten-free recipes.

Certified organic by the Soil Association. Plastic-free. Available in 500g.

Add 15–25% to gluten-free flour blends for elasticity. Thicken sauces, gravies, and fruit pies (use half the amount of cornstarch). Make Brazilian cheese bread (pão de queijo). Use in bubble tea (tapioca pearls are made from tapioca starch).

Recipe idea — Brazilian Cheese Bread (Pão de Queijo): Mix 250g tapioca flour, 1 egg, 60ml milk, 60ml olive oil, 100g grated Parmesan, and ½ tsp salt until a sticky dough forms. Roll into walnut-sized balls. Bake at 200°C for 15–18 minutes until puffed and golden. The tapioca creates an extraordinary chewy-crispy texture that is unique to this bread — completely different from any wheat-based product.

Ingredients: Organic Tapioca Flour.

FAQs

What is the difference between tapioca flour and tapioca starch?
They are the same product — both names describe the pure extracted starch from cassava root. "Tapioca flour" and "tapioca starch" can be used interchangeably in recipes.

Is it the same as cornstarch?
No — both are starches but from different sources. Tapioca starch is slightly stickier and more elastic; cornstarch is neutral and more brittle when cooled. For sauces and gravies, use half the amount of tapioca flour compared to cornstarch.

Is tapioca flour gluten-free?
Yes — tapioca is extracted from cassava root and is naturally gluten-free, grain-free, and nut-free.