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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

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 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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No-Bake & Dairy-Free Cherry Cheesecake Dip

You’d hate to challenge your Great Aunt Mildred, but her beloved cherry cheesecake recipe is so 1960. It’s time for an update! Here’s a healthier, easier and much quicker way to enjoy a sweet, creamy dessert with graham cracker crust and tart topping. This no-bake dip is a fancy, delicious addition to any party or gathering. Get ready for rave reviews from the family—maybe you'll even get a compliment or two from Aunt Mildred herself!

No-Bake Cheesecake Dip with Cherry Topping in Glass Jar |

Serves 6


Cheesecake Dip

8 oz. vegan cream cheese
1 (13.5-oz) can full-fat coconut milk (chill and scoop out solid pieces, about 1 cup)
1/4 cup maple syrup
1 tsp. vanilla

Cherry Layer

2 cups organic frozen cherries, pitted
1/2 cup water
2 tsp. vanilla
2 Tbsp. organic cane sugar
1 Tbsp. tapioca flour

Graham Cracker Crumble

1 box Enjoy Life Vanilla Honey Graham Cookies, crushed


  1. In a large bowl, combine cream cheese, solid coconut milk, maple syrup and vanilla. Cover and chill for an hour.
  2. Meanwhile, in a small saucepan, bring cherries, water, vanilla and sugar to boil. Simmer 5 minutes, stir in tapioca and remove from heat.
  3. Set aside to cool and place in fridge to chill.
  4. When ready to serve, put cheesecake dip on pie plate, top with cherry mixture and crumbled cookies. Alternatively, portion into individual serving cups with crumble, dip and then cherries.
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