Tapioca Starch

Last reviewed October 19, 2026

In plain words: Tapioca starch is starch washed out of the cassava (tapioca) root. It is used as a gluten-free thickener and in pearls and baked goods.

What the evidence review says

Tapioca starch comes from the cassava root and is used as a gluten-free thickener. We found no notable concern for food-grade starch. Raw cassava contains compounds that can release cyanide, but the washing steps used to make edible starch remove most of it.

No notable concern for food-grade starch. The cassava root contains cyanogenic glycosides that can release hydrogen cyanide. That hazard applies to raw or poorly processed cassava. Starch extraction and the washing steps used for edible starch remove most of the cyanide.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.