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Vitacost Tapioca Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

Vitacost Tapioca Flour - Non-GMO and Gluten Free
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Vitacost Tapioca Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

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Vitacost Tapioca Flour - Non-GMO and Gluten Free Description

Made from the starch of the cassava plant, tapioca flour is an excellent grain-free and gluten-free alternative to traditional flour for binding, thickening and baking.

  • Made from the starch of the cassava plant
  • Perfect alternative to traditional flour
  • Use for thickening and binding your favorite recipes
  • Won’t separate when refrigerated or frozen
  • No additives, fillers or preservatives
  • Certified Gluten free
  • Vegan and Non-GMO
  • Kosher

No gluten? No problem! It's easy to swap conventional flour with Vitacost™ Gluten-Free Tapioca Flour. Made from the starch of the cassava plant, it's an excellent binder and thickening agent for crusts, sauces and soups. Use with other Vitacost™ gluten-free four to make the perfect baking blend.


Use with other Vitacost® gluten-free flours to make the perfect baking blend. 


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


To make Oatmeal-Cranberry Muffins  

2 cups rolled oats
1 cup Vitacost® Gluten-Free White Rice Flour
1/2 cup Vitacost® Gluten-Free Tapioca Flour
1/2 cup Vitacost® Gluten-Free Potato Starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup milk
1 cup dried sweetened cranberries


Preheat oven to 350°F. Line 48 mini-muffin cups with paper liners.


In a medium bowl, sift together the oats, flour, starch, baking powder, baking soda, xanthan gum, salt and cinnamon. In a large bowl, beat the butter on medium speed until creamed, add sugars and beat until light and fluffy. Beat in the milk, mixing until combined. On low speed, beat in the flour mixture. With a spatula, fold in the dried cranberries until they are evenly distributed throughout the batter.


Fill each mini-muffin cup three-quarters full with batter.


Bake for 14 minutes or until a toothpick poked into the middle of a muffin comes out with only a few crumbs.
Cool on a wire rack. Store at room temperature in an airtight container for up to 3 or refrigerate for up to 5 days.



Keep box dry and at room temperature (59°-86°F [15°-30°C]).

Free Of
GMOS, gluten, additives, fillers, preservatives.

*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 (Approx 40 g)
Servings per Container: About 23
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium10 mg0%
Total Carbohydrate35 g13%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Tapioca flour.

May Contain: Soy, Milk.

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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Chocolate-Dipped Madeleines (Gluten-Free)

[vc_row][vc_column][vc_column_text]Let’s set the record straight. Madeleine cookies are not actually cookies. In fact, they’re little butter cakes each in a distinct shell-like shape. And while the French confections are typically made with butter, eggs and wheat flour, this madeleine recipe is both vegan and gluten-free with wholesome swaps such as avocado oil, coconut sugar, flaxseed meal and a variety of gluten-free flours. Each spongy cake is dipped into a chocolate coating made with sugar-free dark chocolate mixed with powdered coconut sugar. The dainty cakes are then topped with shredded coconut, resulting in an elegant dessert filled with nourishing ingredients. A Round White Plate is Covered With Chocolate-Dipped Gluten-Free Madeleines, Representing a Madeleine Recipe.

Chocolate-Dipped Madeleines (Gluten-Free)


  • 1.5 oz. brown rice flour
  • 1.5 oz. chickpea flour
  • 1.5 Tbsp. tapioca flour
  • 1.5 Tbsp. potato starch
  • 1/2 tsp. aluminum-free baking powder
  • 1/4 tsp. baking soda
  • Pinch of Himalayan pink salt


  • 3 Tbsp. avocado oil
  • 1.5 oz. coconut sugar
  • 5 Tbsp. plant-based milk
  • 1.5 Tbsp. flaxseed meal
  • 2 tsp. vanilla extract


  • 1 tsp. white wine vinegar

Chocolate Coating

  • 3 oz. sugar-free dark chocolate chips
  • 3-4 Tbsp. coconut sugar (powdered in blender)
  • Shredded coconut
  1. Preheat oven to 400 degrees F. Prepare madeleine pan with vegan butter and a light dusting of brown rice flour. Chill in freezer until needed. (Note: Butter and flour your mold even if it’s nonstick. This ensures a beautifully browned surface.)
  2. In medium bowl, place flaxseed meal and 1/4 cup water and mix. Let thicken two minutes. Add remaining wet ingredients and whisk well.
  3. Add dry ingredients and mix. Add white vinegar and mix well.
  4. Spoon batter evenly into molds.
  5. Reduce temperature to 360 degrees F and bake 10-12 minutes or until a toothpick comes out clean. Cool completely.
  6. Using a double boiler, melt chocolate and powdered coconut sugar together.
  7. Transfer chocolate to small container, dip madeleines and shake off excess. Place on parchment paper and, after chocolate has begun to dry, sprinkle with coconut.
  8. Chill in refrigerator 30 minutes to set.
  9. Serve same day for best texture, then store in freezer to maintain integrity. Thaw completely at room temperature before serving.
  • Add coconut sugar to spice grinder or blender for better (powdered) texture.
  • Grab these ingredients and more at Vitacost.


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