Tapioca flour is often used as a substitute for wheat flour, especially to make breads, cakes, pasta and dumplings. It is also used to make starchy custards and puddings. In countries where wheat has to be imported and is in limited supply, bread is made by mixing cassava flour with wheat flour. Cassava flour is known to attract fewer insects and pests than normal wheat flour. 

Tapioca flour's starchy texture makes it an excellent thickener, and it is used to thicken soups, baby foods, puddings, sauces and gravies. Tapioca flour is also used as a binding agent in sausages and processed meats to keep the meat together and ensure that it does not dry out completely while it is cooked.

Tapioca flour processing line