Description
Tapioca flour is an incredibly useful starchy flour to have in your toolkit. It can be used as a thickener for sauces, pie fillings, and gravies. It’s also an essential flour in gluten-free baking and gives an excellent crust and golden brown hue to your bakes.
Tapioca Flour is light powdery flour ground from the dried starchy and tuberous root of the cassava plant which is native to South America. Tapioca flour is slightly different from cassava flour in that it is extracted from the starch of the cassava root whereas cassava flour is made from the entire root so is less processed.
Tapioca Flour is a great addition to your gluten-free baking and cooking. If you are making your own gluten-free flour blend, Tapioca Flour is a must for your mix!
Did you know?
There is no difference between Tapioca Flour and Tapioca Starch. The names can be used interchangeably (unlike potato flour and potato starch).
