Organic tapioca flour is the perfect gluten-free thickener for pie fillings, soups, and sauces. Also known as organic tapioca starch, this ingredient is extracted from the root of the South American cassava plant. It is commonly used in gluten-free baking to improve the texture of breads and baked goods. Organic tapioca flour thickens quickly and retains its consistency even when frozen. It has a neutral taste and color that makes it perfect for all kinds of recipes.

How to Use Organic Tapioca Flour

For thickening sauces and stews, use 1 tablespoon of organic tapioca flour per cup of liquid. Since tapioca flour thickens quickly, even at low temperatures, it is a great last-minute option for thickening sauces right before serving. Organic tapioca starch dissolves uniformly and never discolors foods.

In your recipes, 1 tablespoon of cornstarch or potato starch can be substituted with 2 tablespoons of organic tapioca flour.

For thickening berry pie fillings, use 1 ½ tablespoons of organic tapioca flour per cup of fruit. For thickening apple pie fillings, use 1 teaspoon of tapioca flour per cup of fruit. Apples require less thickener since they are not as watery as berries. Organic tapioca starch is an ideal thickener for fruit pies because it lends a glossy finish, and will retain its consistency in the fridge or freezer.

For gluten-free baking, organic tapioca flour is used to improve the texture and chewiness of baked goods. It adds the structure that gluten-free cakes, cookies, and muffins often lack without gluten. It also helps make pizza and bread crusts crispier. Organic tapioca starch is often used in combination with other gluten-free flours. Refer to your recipe for specific proportions.