Tapioca is a starch obtained from the root of the cassava plant, which mostly grows underground like a potato. Cassava is a native vegetable of South America and grows in tropical and subtropical regions. Tapioca is a source of daily nutrition for millions of people around the globe and has become a popular swap for wheat flour in gluten-free baking. Tapioca flour, also called tapioca starch, is made with ground dehydrated pulp from the cassava root. Tapioca flakes, also called minute or instant tapioca, are tiny flakes that dissolve quickly in hot liquids and can be used instead of cornstarch or flour to thicken soups or pie filling. Tapioca pearls, also called sago or sabudana, are little pellets of tapioca flour that become chewy and creamy when cooked. They are naturally cream-colored, although you can dye them different colors. Tapioca pearls can vary in size from 1-8 millimeters. To cook with this type of tapioca, youll need to soak them first, then boil them. Tapioca is almost pure starch and has very limited nutritional value. However, it is naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.