Plant

• Tapioca flour is derived from cassava (Manihot esculenta), a root vegetable that is cultivated in tropical and subtropical areas. Also commonly known as yucca or manioc, the vegetable can measure up to 11 inches long and 3 inches thick. It is recognizable by its dark detachable rind, which is thick and rough. On the inside, the cassava is white, which helps to give tapioca flour its color.
  
  

Process

• A major part of processing tapioca flour is the extraction of the cassava's starch. After the vegetables are harvested from the ground and the sand is removed, they are peeled, washed and crushed into a pulp. This coarse pulp is pressed to release a milk substance, which is purified with sulfur water. Afterward, the milk is put through a centrifuge to separate the water from the solid starches. The starch is dehydrated, pulverized and sifted to produce fine tapioca flour.
  
  

Characteristics

• Tapioca flour is a white, fine-grade powder that can be used for many baked goods, including cookies, cakes and breads. It is desirable in baking because it can produce a fluffy dough and flaky crust. An odorless powder, tapioca flour has a subtle and slightly sweet taste that does not overwhelm or alter the taste of foods. Additionally, the flour dissolves very quickly in hot liquids, which is why it is often used to thicken soups and stocks.
  
  

Nutrients

• A gluten-free substance, tapioca flour can be used as a substitute for grain-based flours for people with allergies or dietary restrictions. Tapioca has a significant amount of potassium and fiber compared to other flours that come from cereal grains. Other nutrients include phosphorous and vitamin A.