A Starch From Cassava

• Tapioca comes from starch that's extracted from the root of the cassava plant, also called yuca or manioc. It's a traditional thickener in many countries where cassava grows more readily than wheat or corn, especially in Asia. Tapioca has various forms, including a starch that's sometimes called tapioca flour and versions with larger grains such as pearl and instant or quick, which has tiny grains. Tapioca starch and tapioca flour are the same product -- the difference in names seems to come from the culture in which the product originates. In Asia it's more likely to be called tapioca starch, while in North America it's typically called tapioca flour.

Tapioca Lacks Gluten

• Because it's a starch rather than a grain, like wheat and corn, tapioca doesn't have the protein known as gluten, which is what makes wheat flour sticky when water is added. Tapioca's lack of gluten has made it a welcome substitute for wheat flour and cornstarch among cooks trying to avoid gluten because of celiac disease. Tapioca is also not genetically modified. Tapioca starch thickens quickly at low temperatures, making it a good choice as an ingredient for foods not requiring high heat.

Add Tapioca to Sugar

• Making confectioners sugar is a simple process that involves using a food processor or blender to grind together granulated sugar with a stabilizer such as tapioca starch. To make 1 cup of confectioner's sugar, add 1 cup of granulated sugar and 2 tablespoons of tapioca starch to a blender or food processor. The tapioca starch helps with the consistency, such as when making icing for baked goods.

Look for the 'Sugar Cloud'

• Process the mixture until the sugar turns powdery. You will see a "sugar cloud" inside the container when processing is complete. Wait until the cloud has settled before lifting the lid. Otherwise, the cloud will escape into the kitchen. If not used up completely when blended, homemade confectioners sugar can be stored in an airtight container or plastic bag for up to one month.