Let’s talk about tapioca flour! This flour or starch is derived from the cassava root, not to be confused with it… we’ll get into that later. It’s actually a staple food for many people as it provides loads of starchy energy, much like many carbohydrate foods. Compared to food competitors like potatoes, it grows more abundantly and it has twice the fibre and potassium.Organic Tapioca Starch is a fine textured, gluten free flour which lightens baked goods such as biscuits and cakes. It is also a stable thickener, when thickened food is frozen and then defrosted.