Tapioca is a starch extracted from the cassava root. It is fat, protein, and gluten free. Used as thickening agent, it has a neutral flavor, strong gelling power and can withstand the freeze/thaw cycle without breaking down. It also helps improve texture and moisture in the absence of gluten which is why it is used in many gluten free products.
Tapioca is sold in various forms. Small pearls are used for pudding and large pearls are typically used in boba/bubble tea. It is also sold as flour or starch in flakes or powders. “Minute” or “instant” is granular. You should use the kind of tapioca your recipe calls for as the various types are not interchanable..
Tapioca pearls must be soaked and then boiled with a liquid to form a gel. They are opaque prior to cooking but turn translucent upon hydration. Usually they are white or off-white but can be dyed to take on many colors which they often do when making boba tea.
Tapico powder can be substituted for cornstarch. Bob’s Red Mill® recommends 2 tablespoons tapioca starch for 1 tablespoon cornstarch. Instant tapioca can be substituted for cornstarch in most recipes 1:1.
Instant, or minute, tapioca is commonly used for pie thickening and puddings. When used to thicken a fruit pie, mix the instant tapioca with the other dry ingredients before tossing with the fruit; let set for 10 minutes allowing the fruit juices to be absorbed. The pie should bubble in the center before removing it from the oven. This will assure that the thickener has been fully activated. It is also recommended to let the baked pie rest overnight allowing starches to rebond and absorb the fruit juices.
Tapioca can be stored indefinitely as long as it is kept tightly sealed to prevent exposure to heat and moisture.
Reviewed and updated 3-2025, mg.
