Tapioca starch is a flour that contains no gluten and is extracted from the roots of the cassava plant. This tuber is native to Brazil and is a staple food all over the world. Tapioca starch is a versatile ingredient that has many uses, including as a thickening agent in soups, stews, and gravies, and as a wheat flour substitute in gluten-free baking. Tapioca starch adds viscosity and texture that enhances the mouthfeel in a variety of applications. It is an economical and easy-to-use ingredient that is tolerant to heat, acid, and shear, providing long shelf life and freeze/thaw stability. Tapioca starch is finely ground, making it easy to dissolve completely. It is often used to thicken soups, stews, and sauces, and is an essential ingredient when mixing flours for a gluten-free flour blend. Tapioca starch is an excellent choice for thickening pie fillings because it thickens at a lower temperature than cornstarch, remains stable when frozen, and gives finished products a glossy sheen. It is a flavorless ingredient that has a good mouth melt-away characteristic.