Tapioca flour, also called tapioca starch, is a fine, white powder made from the starchy part of the cassava root. It’s a popular gluten-free flour used in both baking and cooking. In Baking, Tapioca Flour Is Used To: Add chewiness and stretch (especially helpful in gluten-free recipes) Bind ingredients (replaces the role of gluten) Lighten texture in baked goods like muffins, cakes, or cookies Thicken fillings in pies or sauces (like cornstarch) Common Uses in Baking: Gluten-free breads (adds elasticity) Cookies and brownies (for chewiness) Pancakes and muffins (makes them fluffy) Pão de queijo (Brazilian cheese bread — chewy and stretchy)