Tapioca for Bread: is a starch extracted from manioc and can also be called cassava. Sometimes arrowroot is also made from tapioca but not always. Due to its high starch content it is great for thickening sauces and does so at a lower temperature than corn starch. Like other pure starches tapioca is almost 100% carbohydrate and so provides useful cohesion properties, specifically in gluten free bread baking.