Let me begin with the ultimate disclaimer: I doubt if I’ve ever made tapioca pudding or given much thought to tapioca. Now it is the darling of the industry as it serves as a base and a major ingredient for the growing gluten-free marketplace. Tapioca products have literally found a new life and gained a cult following as the secret ingredient in oh so many products that can now boast of their gluten-free status.

I had to take a giant step backwards to learn exactly what tapioca is. I was reminded about the beginning days of Atkins type products which were miraculously sweetened with pear juice. Who knew then and who knows now? What is this thing called manioc? We are familiar with the cassava plant and its root so we actually know the origins of manioc and tapioca. Not that hard. Tapioca historically has been considered a major thickening agent or the fun part of trendy bubble tea.

Its continual rise to the top tier of popularity is due to its special place in the gluten-free universe. In striving to locate products that are wheat-free, you’ll likely see tapioca as a primary ingredient, especially in gluten-free breads. Tapioca achieves rock star status as a saving grace of this wheatless universe.

Many will shrug. Others will acknowledge that in the efforts to lessen the ingredients, we are reintroducing old flavors and products that have been given a new life.

Perfect: Less is more.