- Made With 100% Cassava – Tapioca starch flour is made from cassava (yuca) manioc root, a starchy root vegetable (manihot esculenta) sourced directly from farms.
- All-Natural Tapioca Starch Flour – Neutral, odorless, grain-free, vegan, plant-based, non-GMO, certified gluten-free, and kosher.
- Free of Top 8 Allergens – No milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, or soybean. Also free from preservatives, bleach, or additives.
- Delicious Uses – For grain-free recipes, replace cornstarch with Iya’s tapioca flour in cooking, baking, and thickening. Great in breads, desserts, and tea pearls.
- Iya’s Share The Love Initiative – Sharing is an important part of who we are—so we work closely with our partners to ensure the African farmers we source from are paid fairly and on time.
For grain- and gluten-free recipes, use tapioca starch flour in baking, cooking, and thickening. Works great as a food binder, thickener and can be adapted to any recipe. It can substitute cornstarch or flour in recipes. Try it in:
- Boba tea
- Pie crust
Baking – Start with ¾ cup Tapioca Flour = 1 cup regular wheat flour. Increase to 1:1 as needed
Cooking - 2 Tbsp Tapioca Flour = 1 Tbsp Corn Starch
- What Is Tapioca Starch Flour?
Tapioca starch flour is food starch extracted from the cassava root—also known as yuca or manioc root—of a cassava plant. Native to Africa, South America, and parts of Asia, cassava is a starchy plant often compared to yams, taro, and potatoes. Tapioca flour is fine and soft in texture with a neutral taste.
- Is Tapioca Flour the Same as Cassava Flour?
Although both flours are made from yuca, cassava flour is made from whole cassava root, while tapioca is cassava starch extracted from cassava root.
- How Is Iya Foods’ Tapioca Starch Flour Made?
We work with local farmers from pre-planting through harvest to ensure the highest quality cassava root is grown for our tapioca flour. The tapioca facility is 100% dedicated to tapioca starch extraction from freshly harvested cassava roots.
- Is There Cyanide in Tapioca Flour?
Raw cassava root contains naturally occurring cyanide compounds similar to almonds and spinach. The processing of cassava root into starch flour removes cyanide. Iya Foods provides great quality cassava starch for baking and cooking.
- How Do You Bake With Tapioca Starch Flour?
It’s also a natural thickening agent for cooking gravies, soups, and sauces. Tapioca substitution guide:
- Cornstarch: Swap 2:1 tapioca starch to cornstarch (i.e. 2 Tbsp tapioca to 1 Tbsp cornstarch)
- Thickening: Swap 1:1 tapioca starch to flour
- Baking: To bind use according to recipe instructions