Tapioca Flour is a pure starch extracted from the root of the cassava plant. It has no relation to gluten-containing grains such as wheat, rye, or barley, and consists of 98% tapioca starch and 2% moisture. Compared to wheat flour, it has an almost completely neutral flavor and produces a distinctively chewy, springy texture after cooking. It is widely used in Europe as a gluten-free baking ingredient, and in Asian cuisine for noodles, rice cakes, frying batters, and more.

Yes, Cock Tapioca Flour is a gluten-free product. Its ingredients consist solely of cassava starch (98%) and water (2%), with no gluten-containing raw materials whatsoever. Cassava is naturally a gluten-free plant-based ingredient. However, those with coeliac disease or severe gluten sensitivity should always check the cross-contamination information on the product packaging directly.

Yes, Cock Tapioca Flour is suitable for both vegans and vegetarians. Its ingredients consist entirely of plant-based cassava starch and water, with no animal-derived components whatsoever.

Tapioca flour is incredibly versatile. It can be used as a wheat flour substitute in gluten-free baking, or as a thickener for soups and sauces (as a replacement for cornstarch). Mixed into frying batter, it produces an extra-crispy texture. It is also used to make chewy noodles and traditional rice cakes. It pairs beautifully with European and South American fusion recipes that use tapioca flour as a key ingredient, such as Brazilian Pão de Queijo (cheese bread). It is an easy-to-use, all-purpose ingredient that combines well with everyday European pantry staples.

After opening, transfer the flour to an airtight container or resealable bag and store in a cool, dry place. Tapioca flour readily absorbs moisture, and exposure to humidity can cause it to harden or clump. Room-temperature storage in a dry cupboard is preferable to refrigeration. Keep away from direct sunlight and use as soon as possible after opening.