Imported Tapioca Flour

Tapioca is a good choice for thickening pie fillings, soups, stews, and sauces,
since it thickens at a lower temperature than cornstarch, remains stable when
frozen, and imparts a glossy sheen. Many pie recipes call for instant tapioca
instead of tapioca flour, but instant tapioca doesn't dissolve completely and
leaves small gelatinous blobs suspended in the liquid. Tapioca flour is finely
ground so that it dissolves completely. Some recipes for baked goods also
call for tapioca flour because it imparts a chewier texture.