Tapioca Flour, also known as tapioca starch, is a non-gluten white starch extracted from cassava root. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by pulping the mixture and separating off the liquid – which is then dehydrated. Tapioca is a mildly sweet flavoured white flour that is great for gluten-friendly baking, especially good in cakes and biscuits and wonderful pie crusts. Because it has a very smooth texture it can also be used to thicken sauces. Used to replace wheat flour and corn starch, it is also a substitute for arrowroot in many recipes.