Bob's Red Mill Tapioca Flour (Starch)

Bob's Red Mill Tapioca Flour (Starch) is a 16-ounce pantry staple you’re likely to spot tucked into the baking aisle near other flours, starches and gluten-free ingredients — think cornstarch, arrowroot, and rice flours — and often also found on the specialty gluten-free shelf. It reads like a single-purpose ingredient: a fine, bright-white powder milled from cassava root. Home bakers reach for it to thicken sauces and pie fillings, to add chew to gluten-free breads and cookies, or to create glossy gravies; professional cooks use it for the same clear-thickening, glossy finish and light texture. The brand sits in the natural/heritage space — Bob’s Red Mill conveys an artisanal, health-conscious vibe aimed at home cooks who value simple labels and functional ingredients. The packaging is straightforward pantry-style branding rather than kid-focused: a clean, readable bag with the company logo and minimal claims. Labels often emphasize "gluten-free" suitability, point to a single-ingredient list, and lean on a wholesome, back-to-basics aesthetic; explicit organic certification is not universal on this SKU. Processing context: tapioca flour is a refined starch made by extracting and drying cassava, i.e., a processed culinary ingredient rather than a whole vegetable. Sensory details: very fine, silky powder that dissolves to a translucent, slightly stretchy gel when heated; it’s measured and whisked into liquids or folded into dry blends. Rituals around it are practical and focused — sifting into batters, whisking into simmering sauces, or dusting surfaces — reinforcing its role as a functional, adaptable pantry workhorse in American grocery culture.