- Low Carb Flour
- Great Substitute for Wheat Flour
- Excellent for Baking and as a Thickener
NOW Tapioca Flour (derived from the root of the cassava plant) is a fantastic thickening agent that's gluten free and protein free. Tapioca Flour is widely used to make soft, tender baked goods, including breads, cookies, cakes, biscuits and more. It's an excellent addition to baked goods with a high liquid content, such as fruit pies, since tapioca absorbs moisture and is commonly used as a thickening agent in soups and sauces. Great for anyone with food sensitivities as it is made without gluten and major common allergens including wheat, nuts, soy, dairy, eggs, and shellfish. NOW Tapioca Flour is non-GMO.