Tapioca flour, also known as tapioca starch, is a fine, white flour made from the starchy roots of the cassava plant. It is commonly used as a gluten-free alternative to wheat flour in baking and cooking. Tapioca flour has a neutral flavor and a smooth texture, making it ideal for thickening sauces, soups, and desserts. It is also used in gluten-free breads, cakes, and pastries to create a light, airy texture.