Baking essentials · Starches

Tapioca starch

Fine, squeaky starch from cassava root; gives chewy, stretchy textures, glossy sauces and crisp coatings.

Also called: tapioca flour, cassava starch, polvilho, polvilho azedo, polvilho doce, almidón de yuca

Around the world: polvilho (pt) · almidón de yuca, almidón de mandioca (es)

Photo: 36Lilis, via Wikimedia Commons (public-domain)

What it is

Tapioca starch (tapioca flour, cassava starch) is starch washed out of cassava root and dried to a pure white powder. It thickens at a lower temperature than cornstarch, gives a clear, glossy, slightly stringy finish and freezes well. In baking it adds chew and browning, the key to Brazilian pão de queijo. Brazilian polvilho comes sweet (doce) or fermented and sour (azedo).

How it’s used

Pão de queijo and chipa
Chewy gluten-free baking and blends
Thickening fruit pies and sauces
Crisp coatings for fried foods
Tapioca crepes in Brazil

Characteristics

Texture: Very fine, squeaky powder; chewy and stretchy once cooked.
When cooked: Thickens quickly and goes gummy if overused; good for pies that will be frozen.
Sold as: powder
Cooking uses: Used for thickening, Suitable for baking, Suitable for frying, Used for binding
Common in: Brazilian, Paraguayan, Thai, Vietnamese, Taiwanese, Colombian

Storage

Pantry-stable. Airtight and dry; keeps for a long time.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Naturally gluten-free.

Nutrition per 100 g

Energy: 358 kcal
Protein: 0.19 g
Carbohydrate: 88.69 g
Fat: 0.02 g
Fibre: 0.9 g
Sugars: 3.35 g

USDA FoodData Central: Tapioca, pearl, dry (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Arrowroot — 1:1 for thickening; less chew in baking.
Cornstarch — Use about half as much for thickening; result is less glossy and does not freeze as well.