Food
Tapioca
is a starch that derives from the cassava root. This starch is extracted through a process of washing and pulping. Once enough wet pulp has been gathered, it is then squeezed to extract the starchy liquid.
Tapioca starch is an essential ingredient in gluten free baking and a favorite amongst those following a paleo diet. Naturally gluten free, tapioca flour can serve as a wheat substitute in a variety of gluten free recipes.
Because this cassava starch is both odorless and tasteless, it makes it easy to add to any recipe (savory or sweet) without changing the flavor of the recipe itself. When added to baked goods, tapioca starch helps the ingredients properly bind together.
A function that gluten is often used for. Tapioca starch’s binding abilities help bakers achieve baked goods that are fluffy, light and spongy in texture. Like many other starches, tapioca flour can also be used as a thickening agent in soups, stews and puddings.
Tapioca starch is an essential ingredient in gluten free baking and a favorite amongst those following a paleo diet. Naturally gluten free, tapioca flour can serve as a wheat substitute in a variety of gluten free recipes.
Because this cassava starch is both odorless and tasteless, it makes it easy to add to any recipe (savory or sweet) without changing the flavor of the recipe itself. When added to baked goods, tapioca starch helps the ingredients properly bind together.
A function that gluten is often used for. Tapioca starch’s binding abilities help bakers achieve baked goods that are fluffy, light and spongy in texture. Like many other starches, tapioca flour can also be used as a thickening agent in soups, stews and puddings.
