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Tapioca starch is a gluten-free flour that comes from the cassava plant. You can use it to thicken soups, stews, and gravies, or you can swap out wheat flour with tapioca for gluten-free baking.

木薯淀粉是一种来自木薯植物的无麸质面粉。你可以用它来增稠汤、炖菜和肉汁，或者你可以用木薯粉代替小麦粉进行无麸质烘焙。

Tapioca starch, sometimes called tapioca flour, comes from the root of the cassava plant, also known as yuca, a tuberous root vegetable native to South America. Manufacturers wash the cassava root, pulverize it into a soft pulp, and then squeeze it to extract the liquid. When the liquid evaporates, the extra-fine, white powder that remains (which is pure starch) is known as tapioca flour.

Tapioca starch is a neutral-tasting flour and is naturally gluten-free and vegan. This makes it a good substitute and gluten-free alternative to many other flours. It’s a common ingredient in gluten-free flour mixes, which typically contain a combination of cornstarch, potato starch, rice flour, almond flour, xanthan gum, and brown rice flour. You can usually find tapioca starch in the baking aisle of grocery stores.

You might confuse tapioca starch with arrowroot starch, another powder that comes from the tubers of a rhizomatic plant, but they are distinct.
 

木薯淀粉，有时也被称为木薯粉，来自木薯植物的根部，木薯植物也被称为 yuca，一种原产于南美洲的块茎根菜。制造商将木薯根洗净，粉碎成软浆，然后将其挤压以提取液体。当液体蒸发时，剩下的超细白色粉末（纯淀粉）被称为木薯粉。

木薯淀粉是一种味道中性的面粉，天然无麸质和纯素。这使它成为许多其他面粉的良好替代品和无麸质替代品。它是无麸质面粉混合物中的常见成分，通常包含玉米淀粉、马铃薯淀粉、米粉、杏仁粉、黄原胶和糙米粉的组合。您通常可以在杂货店的烘焙区找到木薯淀粉。

您可能会将木薯淀粉与竹芋淀粉（另一种来自根茎植物块茎的粉末）混淆，但它们是不同的。