Cassava roots are processed into tapioca starch in the form of powder. The process starts from pulverising cassava roots, following by liquid extraction and evaporation of liquid until we achieve white powder that is extra fine. This flour finds use in several baked goods in addition to cooking soups, gravies and sauces to add thickness. Those who are vegan or gluten-intolerant can use tapioca starch in making baked goods and thickening vegetable dishes. It can be used as a replacement of cornstarch, potato starch, rice flour and all purpose flour.