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

  Tapioca roots

• + Health Benefits

  Gluten free

• + 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