Tapioca - friend or foe?

I may not be a doctor, or scientist or medical expert, but what I am is an expert in my own body and what works and what doesn't.

About a year ago it became apparent that I was eating something that I was reacting to - it was interfering with proper digestion and stripping me of vitamins and minerals (again) and reducing the effectiveness of my thyroid medication.

So I started experimenting with food elimination (I should write a book "Everything I learned I have learned from Elimination Diets") and started to pare down what I was eating in 1 week blocks.  By eating only super safe food within a controlled amount of time, I could introduce possible culprits, and gauge the reactions or lack thereof.  After a year of experimenting and eliminating and re-introducing - I found tapioca, and quinoa (a story for another day) were creating problems for me.

Ah, tapioca... in SO many gluten-free baked goods and flour mixes. So many lovely breads - that my family still enjoys, that I have learned to do without.
Which quite honestly, is fine by me - I prefer to feel good over All Else. Yes, I rather feel good than eat the cupcake!

Luckily I found the The Practical Paleo cookbook and PaleOMG and the amazing muffins and cakes that can be made without flours - and without tapioca!

It just makes me wonder how many celiacs and gluten-free intolerants who are still having issues, would improve with the removal of tapioca?
Is tapioca or your friend or foe?