Thai Pride tapioca flour (BOT NANG) 400 g is a fine starch extracted from cassava root – a versatile gluten-free flour used in both Asian and international cuisine for baking, cooking and thickening dishes.

🌾 Product description

• Name: Thai Pride tapioca flour / tapioca starch

• Weight: 400 g

• Brand: Thai Pride

• Ingredients: 100 % tapioca flour – starch extracted from the root of the cassava plant (also known as yuca)

• Origin: mainly Thailand

• Gluten-free: yes – contains no cereals or gluten

• Flavour: neutral (neither sweet nor bland), so it does not affect the flavour of dishes

🍽️ Uses in the kitchen

Tapioca flour is a very versatile ingredient with a neutral flavour and specific starch properties, making it ideal for a variety of recipes:

🍳 Thickening and cooking

✔️ It thickens sauces, soups and gravies without altering the flavour.
✔️ It is used in the preparation of Thai desserts and dishes made with coconut milk.

🍰 Baking and doughs

✔️ Ideal for gluten-free baking – bread, cakes, pancakes.
✔️ Helps doughs achieve elasticity and softness.

🥟 Special recipes

✔️ Making tapioca pearls for bubble tea.
✔️ Making gluten-free pasta, dumplings and flatbreads.
✔️ Can be used as a coating before frying for extra crispiness.

🧾 Nutritional information (approximate values per 100 g)

Tapioca flour is predominantly starch, which is rich in carbohydrates and contains virtually no fat or protein:

• Energy ~349 kcal / 1482 kJ

• Fat ≈ 0.3 g

• Carbohydrates ≈ 86 g 

• Protein ≈ 0.4 g

• Salt ≈ 0.1 g
  (values are approximate, based on a typical 400 g packet of tapioca flour)

🍶 Other properties

✔️ Gluten-free and neutral – suitable for dietary nutrition and gluten-free recipes.
✔️ Adds elasticity to dough and helps achieve a light, airy texture.
✔️ Quick thickening – tapioca starch produces smooth and glossy sauces.

🧊 Storage

• Store in a cool, dry place, away from direct light.

💡 Tip: If you’re baking gluten-free bread, combine tapioca flour with, for example, rice or maize flour for a better texture and to improve the dough’s stickiness.