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NOW Real Food™ Organic Tapioca Flour -- 16 oz

NOW Real Food™ Organic Tapioca Flour
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NOW Real Food™ Organic Tapioca Flour -- 16 oz

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NOW Real Food™ Organic Tapioca Flour Description

  • From Our Family to Yours • Proud to be Family Owned for Over 50 Years
  • Great Substitute for Wheat Flour
  • Excellent for Baking or as a Thickener
  • Gluten Free Flour Replacement
  • Your Recipe's Secret Ingredient
  • Always Real • Nothing Artificial
  • Non-GMO Project Verified
  • USDA Organic
  • Vegetarian/Vegan

Many people are surprised to learn that tapioca is used for more than just pudding. Derived from the root of the cassava plant, NOW Real Food® Organic Tapioca Flour is a fantastic thickening agent that's gluten-free.


Tapioca flour is widely used to make soft, tender baked goods, including breads, cookies, cakes, biscuits and more. It's an excellent addition to baked goods with a high liquid content, such as fruit pies, since tapioca absorbs moisture and is commonly used as a thickening agent in soups and sauces.

Free Of
Gluten, peanuts, 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 Tbsp. (8 g)
Servings per Container: About 57
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%
Calcium2 mg0%
Iron0 mg0%
Potassium1 mg0%
Other Ingredients: Organic tapioca flour.

Packaged in a peanut-free facility that processes tree nuts.
Product of Vietnam, Thailand.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Spiced Pumpkin Hand Pies with Cashew Cream

Pie crust lovers, this one’s for you. If you find yourself devouring the crumbly topping on cobbler or wishing for more crusty base when eating pizza, forgo regular ol’ pie this year and try something a little more your style. These vegan and gluten-free handheld desserts are packed with classic spiced pumpkin pie filling, but they have double the crust! Plus, they're drizzled with a luscious cashew cream. You’re welcome!

Pumpkin spice hand pies drizzled with cashew cream #pumpkinpie |

Makes about 18



1 cup + 2/3 cups white rice flour 
1/3 cup sorghum flour
1/3 cup tapioca flour
3 Tbsp. coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. baking powder
Pinch of salt
1 cup filtered water
1/3 cup solid coconut oil


1/3 cup coconut sugar
1 Tbsp. pumpkin spice
2 cups pumpkin purée
2 Tbsp. maple syrup


1/2 cup cashews, soaked overnight
1/2 Tbsp. pumpkin spice
1/4 cup maple syrup
1/4 cup non-dairy milk
1 tsp. vanilla extract


  1. To begin, prepare pie dough. In a large bowl, combine 1 cup rice flour, sorghum flour, tapioca flour, coconut sugar, baking soda, xanthan gum, baking powder and salt. Add solid coconut oil. Using a pastry cutter or fork, mash until evenly distributed. Mix in water. Add 1/3 cup flour to begin kneading dough. Add remaining 1/3 cup and continue to knead until fully incorporated.
  2. Form dough into a large ball and cover with plastic wrap. Place dough in the fridge for 20-30 or up to overnight. (Overnight is better.)
  3. Once sufficiently chilled, separate dough into four equal pieces and roll each out onto a non-stick surface. Use a 3-inch circle cookie cutter to cut as many rounds out of the dough as you can.
  4. Roll up leftover dough to create a new ball. Wrap again in plastic wrap and place in the fridge for 10-15 minutes to chill. Roll out dough and cut more circles. You should have about 36 total.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. To make filling, combine ingredients in a small bowl and mix until fully combined.
  7. Place about 1 tablespoon of filling in the middle of half of the circles. Top each with another circle of dough and seal the edges with a fork. Use a knife to cut three slits in the top of each pie and gently place each on prepared baking sheet.
  8. Bake for 18-20 minutes or until tops are golden brown.
  9. Meanwhile, prepare cream. In a high-speed blender, combine all ingredients and process until smooth. Transfer to a small, airtight, glass container and chill until ready to use.
  10. Remove pies from oven and let cool for 5 minutes. Drizzle with cream and add a dash of coconut sugar and cinnamon, if desired.

Margaret’s note: If the dough cracks, it is too cold. Allow it to rest at room temperate before rolling out. If it falls limp, the dough is too warm. With warm dough, work quickly and don’t let it sit around.

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