Tapioca flour is used as a binding ingredient in gluten-free recipes. Typically, one part tapioca flour is mixed with two or three parts of the main flour (rice flour, buckwheat flour etc) to hold the mixture together for gluten-free breads and cakes. You can also use tapioca flour as a gluten-free thickener for sauces.
Note that tapioca starch and tapioca flour are the same thing!
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