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Bob's Red Mill Small Pearl Tapioca -- 24 oz Resealable Pouch

Bob's Red Mill Small Pearl Tapioca
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Bob's Red Mill Small Pearl Tapioca -- 24 oz Resealable Pouch

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Bob's Red Mill Small Pearl Tapioca Description

  • Our Pearl Tapioca is Made from the Root of the Cassava Plant
  • Use Tapioca Pudding to Thicken Pie Filling
  • Paleo-Friendly
  • Non GMO Project Verified
  • Kosher
  • An Employee-Owned Company
  • You Can See Our Quality®
  • To Your Good Health® ~ Bob Moore

Dear Friends,


As a boy, I loved helping my grandmother make her famous cinnamon rolls. She told me her secret was simply: always use the very best ingredients. As I grew up, I took her words to heart. I am proud to say my grandmother would approve of the superior small pearl tapioca you'll find in this package. It is nothing less than the very best!


Happy baking,

Bob Moore


Easy Tapioca Pudding

3½ cups Whole Milk

½ cup Cream

½ cup Sugar

1/8 tsp Salt

½ cup Bob's Red Mill® Small Pearl Tapioca

2 Eggs

1 tsp Vanilla Extract


In a medium pot, whist together milk, cream, sugar and salt. Bring to a simmer over medium heat. Add tapioca, stir well and reduce heat to the lowest setting. Cook uncovered, stirring frequently, until the tapioca pearls have softened, about 1 hour. Whist eggs in a small bowl. Add 1 cup of the warm tapioca mixture to eggs and mix well. Slowly pour the egg mixture back into the tapioca mixture. Increase heat to medium and cook, stirring continuously, until thick, about 10 minutes. Remove from heat and stir in vanilla extract. Transfer pudding to a serving bowl, cover the top surface with plastic wrap, and let cook thoroughly before serving.


Multi-Cooker: Place ½ cup tapioca pearls and 2 cups of water in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 6 minutes. Natural release the pressure for 10 minutes. Whisk in 3 cups of milk, ½ cup sugar, 2 eggs, 1 tsp vanilla extract and ¼ tsp salt. Set to sauté setting and cook, stirring continuously until thick, 5-10 minutes.


Chocolate Variation: Prepare as above, mixing in 2 oz cream cheese and 3 oz 70% bittersweet chocolate pieces with the eggs. Stir until chocolate is melted, then continue with final cook time.

- Makes 8 servings -


Pie Thickener: For on 9-inch fruit pie, add 1 Tbsp whole or 2 tsp coarsely ground Small Pearl Tapioca to the filling. Bake as directed.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (8 g)
Servings per Container: 85
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate7 g3%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium3 mg0%
Iron0 mg0%
Potassium1 mg0%
Other Ingredients: Tapioca starch.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Homemade Marshmallows, Three Ways

Whip up these marshmallows in the morning and enjoy them in hot cocoa after a day’s activities. This tasty recipe is free from gunky corn syrup and cornstarch and is naturally gluten-free and dairy free. Enjoy classic vanilla flavor or switch it up with strawberry and chocolate variations. They even toast up perfectly for s’mores! Homemade Marshmallows on Plate

Homemade Marshmallows, Three Ways

  • 2-½ Tbsp. unflavored gelatin powder
  • 1 cup water (divided)
  • 1-½ cups cane sugar (or 1-¼ cups maple syrup)
  • ½ tsp. kosher salt
  • ? cup Bob’s Red Mill Tapioca Starch (or Bob’s Red Mill Arrowroot Starch)

For classic vanilla

  • 2 tsp. vanilla bean paste (or vanilla extract)

For chocolate

  • ? cup sifted cocoa powder

For strawberry

  • 1 tsp. vanilla extract (or vanilla bean paste)
  • ? cup ground freeze-dried strawberries
  1. Line 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch.
  2. In bowl of stand mixer fitted with whisk attachment, add ½ cup water and sprinkle in gelatin. Allow gelatin to bloom while you prepare sugar mixture.
  3. If using cane sugar: In large saucepan over medium, heat sugar, water and salt gently until sugar completely dissolves and there are no detectable sugar granules. Once fully dissolved into syrup, increase heat. (Note: Make sure not to skip this step if using sugar or mixture can crystalize and cause finished marshmallows to be grainy.)
  4. Use candy thermometer or instant-read thermometer to check temperature of mixture; when it reaches 240 degrees F, remove from heat.
  5. If using maple syrup: In large saucepan over medium heat, combine remaining ½ cup water, maple syrup and salt. Stir together gently, bring to boil then reduce heat slightly until sugar reaches 240 degrees F.
  6. Turn mixer on low speed and slowly and carefully stream hot sugar mixture down side of bowl containing gelatin mix until incorporated. (Note: If making chocolate marshmallows, sprinkle sifted cocoa powder into bloomed gelatin before adding hot sugar mixture.)
  7. Increase mixer speed to high and whip for 5-6 minutes. (Note: During last minute, add in classic vanilla or strawberry flavorings.)
  8. When marshmallow mixture is light and fluffy, greatly increased in volume and flows slowly like lava into itself, stop mixing and quickly transfer mixture into prepared pan and smooth out surface with offset spatula or wet fingertips.
  9. Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
  10. Turn pan over and gently release marshmallow onto cutting. With starch-dusted knife, slice into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in airtight container.

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