I started using Tapioca Flour in my gluten-free flour blends as an experiment some years ago. I found it was so stable (most of the time!) and blended brilliantly with Rice and Coconut Flours, that I have continued to use it. So it is in all of the Gluten-Free and Goodie Two-Shoes recipes with the exception of the Gluten-Free Shortbread, which blends Cornflour with Rice Flour. The great news about it, is that it not only has very little taste so is fabulous for baking as it never overpowers any recipe, but also is great at holding the other gluten-free flours together as they tend to be rather crumbly. In such a way, as you will discover when making the Gluten-Free Special Victoria Sandwich, the result is both moist and light at the same time. This is different to many gluten-free flour combinations, which can tend towards making the resulting food rather dry.
Tapioca is part of the “sweet” category of foods, and is thus great for balancing the spleen and stomach.
It is low in calories; sugars and fats and has more carbohydrates and water proportionally than most other gluten-free flours. Thus it can also be great for people suffering from diabetes; high blood pressure symptoms; high “bad” LDL cholesterol; allergies and digestive problems. In addition to being gluten-free, it is also grain and nut-free.