Tapioca starch is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free and almost completely protein-free. Resistant tapioca starch is a virtually invisible source of dietary fiber and can replace flour in a wide array of baked goods. With about 80 percent total dietary fiber, tapioca fiber also provides a lower calorie contribution than the ingredients it typically replaces. With a low water-holding capacity, it permits high levels of inclusion with few formulation changes and a non-gummy texture. Tapioca, the source of resistant starch, is the blandest of all starches, so it does not detract from the desired taste, texture or appearance of finished products.