Tapioca is the starch extracted from the cassava root. Tapioca is one of the purest forms of starch food and it has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory foods. Because tapioca is the extracted starch from the cassava root, it is nearly 100 percent carbohydrates and it is considered fat, gluten and protein free. Traditional uses for tapioca include tapioca pudding, bubble or boba tea, and other candies and desserts. With the industrialized food revolution, tapioca has seen many new uses. Tapioca is often added to soups, sauces, and gravies to create body and thickness because it has more thickening power and is less expensive than flour and other thickeners. Tapioca can be added to ground meat products, like burger patties or chicken nuggets, as a binder and ingredient stabilizer. Tapioca is also often added to doughs, especially gluten-free products, to improve the texture and moisture content.
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