Tapioca flour is a naturally gluten-free flour made from the starch extracted from the cassava plant. It’s slightly sweet and very starchy, so you only need a little bit of it in baked goods. You’ll want to combine it with other gluten-free flours like brown rice or quinoa flour. The best part about baking with tapioca flour is that it adds a nice crispness to the crust of gluten-free baked goods and helps keep the insides chewy. You can also use tapioca flour as a thickener in sauces, pies and soups and as a replacement for cornstarch. Check out our Celiac Program Video to learn more about this great gluten-free ingredient.