Is tapioca flour gluten free?

Yes, tapioca flour (also called tapioca starch) is naturally 100% gluten-free. It is extracted from the starchy root of the cassava plant (Manihot esculenta), a root vegetable native to South America. Because cassava is a root vegetable rather than a grain, tapioca flour contains no wheat or gluten.

Tapioca flour is bright white, fine, and neutral in flavor. In gluten-free baking, it plays a vital role by adding elasticity, chewiness, and structure to breads, pizza crusts, and baked goods. It also serves as an effective thickener for sauces, soups, and pie fillings without altering the dish’s flavor profile or clouding liquids.