Tapioca flour and tapioca starch are becoming increasingly popular in modern cuisine. In South America, tapioca has been used for centuries as a binding agent in sauces or for sweets. On the one hand, tapioca starch is processed into the well-known tapioca pudding, which is a popular dessert all over the world. But a far more important property makes tapioca flour interesting for all allergy sufferers. Anyone who has to pay attention to foods without gluten can resort to tapioca. Because tapioca is gluten-free, it is also finding more and more fans in Austrian cuisine.

Tapioca flour and tapioca starch can be used like normal starch and flour, they can be used equally well for baking and cooking. Tapioca is becoming increasingly important as a substitute for normal flour, because it makes the production of a food without gluten much easier. Tapioca can often be used one-to-one instead of flour made from grains. Tapioca is obtained from the cassava root. The roots are cleaned, grated and then dried.