From the root of the cassava plant, this is a light, starchy flour which adds a superior texture and “chew” to baked goods. It is frequently used in gluten-free baking, along with other flours. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca starch remains. This is different to cassava flour that is made from the whole root. See Tapioca/Arrowroot/Cassava Starch/Flour