Tapioca Starch / Flour

Ground from cassava root, gluten-free tapioca starch flour adds a pleasantly




crisp texture to the crust of gluten-free breads, and body to their interior.




In muffins and cookies, it adds structure without the grittiness so often




associated with gluten-free baking. This is the perfect choice for your




gluten-free recipes calling for tapioca starch flour. Tapioca flour, also




known as tapioca starch, is a starchy white flour that has a slight sweet




flavor to it. Tapioca flour is an alternative to traditional wheat flours and




has a variety of uses in baking. The flour is made from the starch extracted




from the South American cassava plant. When the roots have fully developed,




they are harvested and processed to remove toxins. The starch is then




extracted from the root by a repeated process of washing and pulping the




mixture, then separating off the liquid. Tapioca flour helps bind gluten free




recipes and improves the texture of baked goods. Tapioca helps add crispness




to crusts and chew to baked goods. Tapioca flour is an extremely smooth flour,




which makes for a great thickener in sauces, pies and soups since it never




discolors and contains no discernible taste or smell. It can also be used to




replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch).




Moreover, it never coagulates or separates when refrigerated or frozen. Use in




combination with other gluten free flours for best results.