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Flour & Essentials

Bulk: 500 g Tapioca Flour


Tapioca Flour, 500 g bag

Tapioca flour is flavorless, very fine and light, which makes it great for mixing into and cutting some of the heaviness of gluten-free flour mixes. Use tapioca flour on gluten-free baked goods or to thicken soups, puddings and gravies.

Weight: 500 g

RECIPE: Vegan Lemon Poppy Seed Muffins (Paleo)


    • 2 1/2 cups almond flour
    • 1/2 cup tapioca flour 
    • 2/3 cup coconut sugar (or white cane sugar, white sugar is not paleo)
    • 2 teaspoons baking powder
    • 2 tablespoons poppy seeds
    • 1/4 cup coconut oil (melted)
    • 1/2 cup almond milk (room temperature, or another milk sub of your choice)
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 1/2 cup powdered sugar
    • 1 tablespoon lemon juice
  • Optional lemon glaze:

    • 1/2 cup powdered sugar*
    • 1 tablespoon lemon juice
  • Instructions
    1. Preheat oven to 375°F/190°C and grease or line a 12 cup muffin tin with paper liners. You'll only need 9 cup greased/lined.
    2. Whisk together the flours, sugar, baking powder, and poppy seeds together in a large mixing bowl until well combined.
    3. Stir in the coconut oil, almond milk, lemon juice and zest until no lumps remain and a thick batter forms.
    4. Pour the batter evenly into each muffin cup about 3/4 of the way full. Place in the oven and bake for 20-22 minutes until the tops have goldened and the insides are cooked.
    5. Let cool in the tin for at least 10 minutes in the pan before enjoying.

      The recipe was seen on



      RECIPE: Vegan Brazilian Cheese Bread (Gluten-Free)


      • 1 cup cooked Russet potato
      • 2 cups (236 g) tapioca flour
      • 1 teaspoon salt
      • 1/4 teaspoon garlic powder
      • 1/4 teaspoon onion powder
      • 1/4 teaspoon black pepper
      • 2 pinches ground turmeric
      • 2 tablespoons nutritional yeast
      • 1/2 cup boiling water
      • 1/3 cup olive oil
      • 3 tablespoons unsweetened almond milk (or other non-dairy milk)


      1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
      2. Pierce the potato with a fork and cook on appropriate setting in microwave until cooked and mashes well with a fork.
      3. In a large bowl, combine tapioca starch, flour, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
      4. In a small bowl, combine boiling water, olive oil, and almond milk. Whisk to combine. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until most of the dry ingredients have been incorporated. 
      5. Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated. Then, using your hands, squeeze and knead the dough together until it becomes smoother. There will be some dry bits of dough, just press and knead them into the dough. 
      6. Scoop the dough by tablespoon, and roll into balls. It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball. Space about an inch and a half apart on baking sheet. 
      7. Bake for 32 to 35 minutes. The outsides should be dry and the bottoms should start turning a golden brown (lift one to check). The tops of the cheese bread will not really brown at all. 
      8. Allow vegan brazilian cheese bread to cool for a few minutes on baking sheet. Serve warm. Best eaten the day they are made.
      9. For leftovers: Store any leftovers in an airtight container in the refrigerator. To reheat, warm in oven at 350 degrees Fahrenheit for 8-10 minutes. You can also reheat in microwave for 15-20 seconds. The microwave will not make them crisp.

      The recipe was seen on

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