Tapioca flour is a staple in many parts of the world, including the Caribbean and South America (try it in this Brazilian Cheese Bread!), but it’s not quite as common in the United States.

Tapioca flour, or tapioca starch, is a popular, gluten-free flour, but there are several substitutes if you don't have it on hand. Here are 6 of the best substitutes for tapioca flour.

Tapioca flour comes from the starch of a vegetable called cassava, and is also known as tapioca starch. To make tapioca flour, a person peels the cassava root, washes it, and finely shreds it into ...

Tapioca flour is also used for baking. You’ll find it as an ingredient in gluten-free flour blends, which you can use to make baked goods like breads, biscuits, cakes, brownies, and more.

Gluten- and grain-free bread. Tapioca flour can be used in bread recipes, although it’s often combined with other flours.; Flatbread. It’s often used to make flatbread in developing countries ...

They're made from little pellets of tapioca flour that become chewy and creamy when cooked. They're also called sago or sabudana. Tapioca pearls can vary in size from 1-8 millimeters.

There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot ...