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.
+ Nutritional Info
GRAMS PER SERVE SERVES PER PACK PER SERVE PER 100g ENERGY 730 1460 PROTEIN 0 0 FAT, TOTAL 0.1 0.2 SATURATED 0.05 0.1 CARBOHYDRATE 42.6 85.3 SUGARS 0 0 SODIUM 0.5 1
- + Ingredients
- + Health Benefits
- + How to use
Tapioca helps add crispness to crusts and chew to baked goods. It can also be used as a thickener in sauces, pies and soups as it does not have an overpowering smell or taste. It can also be used to replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Use in combination with other gluten free flours for best results.
- + Country of Origin
Product of Thailand
- + Storage Instructions
Store in a cool dry area away from direct sunlight