Tapioca flour is a versatile ingredient that is ideal for use in baked goods and thickening sauces. It’s extracted as starch from the cassava plant, a shrub native to South America.
How to Use Tapioca Flour
- Substitute for Cornstarch: Use 2 tablespoons tapioca flour for 1 tablespoon cornstarch
- Thickener for Soups and Gravies: Stir in tapioca flour once your dish is almost finished cooking. The amount of tapioca flour needed will vary depending on the desired consistency.
- Pie Fillings: Perfect for making pies, tapioca flour remains stable when frozen, thickens at low temperatures, and imparts a glossy sheen.
- Gluten-Free Baking Ingredient: Tapioca flour is often an ingredient in gluten-free baking blends, and you’ll see it in many baking recipes since it adds the chew that often gluten-free baked goods lack. It works best when you combine it with other gluten-free flours.
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Tapioca Flour vs. Tapioca Starch
Tapioca flour and tapioca starch are the same thing; the names can be interchanged
The Perfect Thickener
Tapioca flour is one of the most popular thickeners. It thickens at a low temperature and retains its consistency when frozen, making it easy to use in many recipes. Tapioca flours thicken so quickly that it can sometimes be used to correct the thickness of sauces right before serving.
Is Tapioca Flour Gluten-Free?
Yes. Although the cassava plant is very starchy, it’s also naturally gluten-free, which makes tapioca flour a common ingredient in all kinds of baked goods.
More gluten-free flours here
|Dimensions||8 × 5 × 5 in|