Tapioca

Cassava, a root vegetable found throughout South America, is used to make tapioca, a processed starch product. It is made by grinding cassava roots to a pulp and filtering out their starch-rich liquid and drying them into tapioca flour.

To ensure safety, the cassava must first be processed because some cassava plants contain cyanide. In addition to being available in flour, pearls, and flakes, tapioca is also gluten-free. The majority of chefs advise using 2 tablespoons of tapioca flour for 1 tablespoon of cornstarch. For pies, soups, gravies, and puddings, tapioca (either instant or flour or thickening powder) can serve as a thickener. Although it can get stringy in water, tapioca offers a clear, glossy look, making it a better choice for puddings.