Update: 4/28/2017



Tapioca is a starch extracted from cassava root.

It consists of almost pure carbs and contains very little protein, fiber or nutrients.

Tapioca has become popular recently as a gluten-free alternative to wheat and other grains.

What is it used for?

Tapioca is a grain and gluten-free product that has many uses:

+ 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. With different toppings, it may be used as breakfast, dinner or dessert.

+ Puddings and desserts: Its pearls are used to make puddings, desserts, snacks or bubble tea.

+ Thickener: It can be used as a thickener for soups, sauces and gravies. It’s cheap, has a neutral flavor and great thickening power.

+ Binding agent: It’s added to burgers, nuggets and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.


Tapioca Benefits

With nutrition value of tapioca (Carbohydrate 30%, Calories 18%, Dietary Fiber 4%), it brings many health benefits for us:

+ Aid in healthy weight gain

+ Aids in digestion

+ Help to enhance energy levels

+ Reduce risk of Alzheimer’s disease

+ Help to protect and develop bones

+ Beneficial in improving blood circulation

+ Reduce risk of cardiovascular disorders

+ Useful for muscle growth and development




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