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Bob's Red Mill Tapioca Flour Gluten Free Finely Ground -- 4 Packs

Bob's Red Mill Tapioca Flour Gluten Free Finely Ground
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Bob's Red Mill Tapioca Flour Gluten Free Finely Ground -- 4 Packs

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Bob's Red Mill Tapioca Flour Gluten Free Finely Ground Description

  • Stone Milling Since 1978
  • Whole Grain Foods for Every Meal of The Day
  • Finely Ground • Also Known as Tapioca Starch
  • You Can See The Quality
  • Gluten Free • Grain Free
  • Great for Thickening Soups, Sauces and Fillings
  • Perfect for Baking
  • Non-GMO Project Verified
  • Kosher
  • 4 - 16 oz. Packs

Tapioca Flour is a grain-free flour made from cassava root. It is a starchy, slightly sweet flour that is a staple for gluten free baking. It's also a good ingredient for thickening soups, sauces, and pie fillings.

  • Gluten free
  • Grain Free
  • Great for Thickening Soups, Sauces, and Fillings
  • Perfect for Baking

Dear Friends,

As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. Grandmother told me that the secret to making delicious cinnamon rolls was simple: always use the very best ingredients. As I grew up, I took her words to heart. I'm committed to providing you with top-quality ingredients, and I am proud to say my grandmother would approve of the superior tapioca flour you'll find in the package. It is nothing less than the very best!


Happy Baking,

Bob Moore


Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
Gluten, GMOs.

*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: 1/4 Cup (30 g)
Servings per Container: About 15
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate27 g10%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars10%
Protein0 g
Vitamin D0 mcg0%
Calcium7 mg0%
Iron0 mg0%
Potassium5 mg0%
Other Ingredients: Tapioca

Manufactured in a facility that also uses tree nuts and soy.

Tested and confirmed Glluten Free in Bob's Red Mill's quality control laboratory.

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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Gluten-Free Sweet Potato Muffins with Cinnamon Crumble

You’ll fall in love at first bite with these sweet potato muffins. They’re simple to make, filled with wholesome ingredients and perfect for breakfast, snack or dessert. With a combination of three gluten-free flours, silky sweet potato and crunchy cinnamon crumble topping, these muffins are light and fluffy but filling. They’re flavorful and sweet, but better for you than a traditional treat. What’s not to love?

Batch of Gluten-Free Sweet Potato Muffins on Wire Rack |

Gluten-Free Sweet Potato Muffins with Cinnamon Crumble


  • 1½ cup almond flour
  • ¼ cup tapioca flour
  • ¼ cup gluten-free oat flour
  • ¾ cup coconut sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup peeled, cooked & mashed sweet potato
  • 6 Tbsp. unsalted grass-fed butter (melted (for vegan, use coconut or avocado oil))
  • 3 eggs
  • ¼ cup full-fat dairy milk ((dairy, almond, coconut or cashew milks would work))


  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • 2 Tbsp. unsalted grass-fed butter (melted)
  • 1 tsp. cinnamon
  1. Preheat oven to 350 degrees F. Spray muffin tin with cooking spray and set aside.
  2. In large mixing bowl, combine flours, coconut sugar, cinnamon, baking soda and salt.
  3. In separate mixing bowl, whisk mashed sweet potato, butter, eggs and milk until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.
  4. Evenly spoon about ¼ cup batter into each muffin cup.
  5. In clean mixing bowl, stir together crumble ingredients until fully combined. Sprinkle about 1 Tbsp. mixture on top of each muffin.
  6. Bake 14-16 minutes or until centers are cooked completely. Let cool for 10 minutes.
  7. Store refrigerated for 3 days or frozen for up to 2 months.

Store refrigerated for 3 days or frozen for up to 2 months.


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