Tapioca Flour is an alternative to traditional wheat flours and starches. It is a popular ingredient for recipes that do not contain gluten, particularly helping to improve the structure and texture of baked goods. Here are all the things you need to know about this essential baking ingredient!
HOW IS TAPIOCA FLOUR MADE?
Tapioca Flour is derived from the starchy vegetable called cassava root. The root is finely shredded, washed and dehydrated. The dried pulp is then ground into a flour. Our Organic Tapioca Flour is free from GMOs, additives, chemicals and synthetics.
TAPIOCA FLOUR BENEFITS
Tapioca Flour is naturally free from gluten and is suitable for those allergic to nuts, coconut, grains, and those following a low FODMAP diet or gluten-free diet.
Tapioca Flour is virtually tasteless and odourless but is used to achieve a spongy, light and fluffy texture in baked goods or to make crispy pie crusts and pizzas.
HOW TO USE TAPIOCA FLOUR
Due to its starchy properties, Tapioca Flour can be used for binding, thickening and moistening recipes. For the best results when baking with Tapioca Flour, use it in combination with other gluten-free flours.
- Add to cookie recipes for a chewier texture
- Create moisture in dense, gluten-free breads
- Add crispiness to pizza or pie crusts
- Add to sauces, soups or stews to thicken
- Use to thicken puddings, custards or pie fillings
- Substitute cornstarch at a 2:1 ratio
- GOODNESS TIP: Coat fruit in Tapioca Flour before adding to baking batters – this helps prevent the fruit from sinking to the bottom!