Lotus Organic Tapioca Flour is a light, fine starch made from the cassava root, designed for everyday gluten-free cooking and baking. With a neutral flavour and silky texture, it disappears into sauces while giving baked goods a lighter crumb and a pleasant chew.
If you cook a lot of soups, gravies, curries or fruit fillings, tapioca flour is the “no-drama” thickener: it mixes quickly, thickens smoothly, and helps avoid that chalky finish some starches can leave behind. It’s also handy for crisp coatings and pan-frying, where a small dusting can help create a delicate crunch.
For gluten-free baking, Lotus Organic Tapioca Flour pairs beautifully with almond meal, coconut flour, rice flour or a GF baking mix. It can help lighten biscuits and cakes, improve structure, and add that slightly springy, bakery-style bite to pancakes, waffles and slices. A little goes a long way—think of it as the supporting actor that makes other flours behave.
It’s also a smart option for meal-prep cooks: many people like tapioca starch in sauces for freezer meals because it tends to stay glossy and stable after thawing and reheating. To avoid lumps, whisk it with a little cold water first (a quick slurry), then stir into your hot sauce or soup and simmer briefly until it thickens.
Lotus Organic Tapioca Flour is sourced internationally and packed in Australia, with a resealable, oxygen-barrier style bag to help protect freshness between bakes. As a certified organic pantry staple, it’s an easy “always have one” ingredient for coeliac-friendly, grain-free, or simply variety-loving kitchens.
Sustainability & certifications: choosing certified organic supports farming standards that limit synthetic pesticide and fertiliser use. Resealable packaging also helps reduce food waste by keeping moisture out and the flour performing consistently over time.
