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.