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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). -
Ingredients
Tapioca starch flour.
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Directions
Tapioca Flour can be used to replace flour on a 1:1 ratio when making sauces or gravies.
Mix 2 teaspoons of Tapioca Flour with 2 tablespoons of room temperature water until a light paste is formed. Remove the gravy from the heat source and whisk in the Tapioca Flour paste until smooth. Return to the heat source, stirring well, on low for about 10 minutes for the tapioca flour to thicken.
When using Tapioca Flour it is recommended to rest your cake batter or cookie dough for at least 10 minutes before going into the oven to allow the Tapioca Flour to absorb the liquids fully and thicken properly.
You can substitute Tapioca Flour for Corn Starch in most recipes. Use 2 tablespoons of tapioca starch for 1 tablespoon of cornstarch.
You can substitute Tapioca Flour for Rice Flour in most recipes. Use twice the amount of Tapioca Flour for Rice Flour. Example: If using 1/2 cup of Rice Flour replace it with 1 cup of Tapioca Flour. -
Uses
- You can make your own dry shampoo with just Arrowroot Powder, Tapioca Flour and Organic Cocoa Powder
- Make your holiday cookies gluten-free by using Tapioca Flour
- Tapioca Flour is excellent at thickening gravies, stews, soups, sauces, and pie fillings.
- Tapioca Flour is great for gluten-free batters as it adds a bouncy stretch, allowing the batter to rise. It also gives the batter a beautiful golden hue and a lovely crunch to the surface. -
Storage
Product should be stored in a dry, cool place at a temperature below 20°C. Optimum shelf life is 1 year.
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Nutrition
Nutrition Facts Per 3 tbsp (10 g) Amount % Daily Value Calories 35 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 9 g - Fibre 0 g 0% Sugars 0 g 0% Sugar Alcohol - - Protein 0 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 0 mg 0% Calcium 0 mg 0% Iron 0 mg 0% -
Recipes & Posts
| SKU | Unit Size |
|---|---|
| 21281 | 6 x 400 g |
| 21282 | 2 kg BULK |
| 21284 | 10 kg BULK |
| 21289 | 25 kg RM |
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Description
-
Ingredients
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Recipes & Posts
-
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). -
Tapioca starch flour.
-
Tapioca Flour can be used to replace flour on a 1:1 ratio when making sauces or gravies.
Mix 2 teaspoons of Tapioca Flour with 2 tablespoons of room temperature water until a light paste is formed. Remove the gravy from the heat source and whisk in the Tapioca Flour paste until smooth. Return to the heat source, stirring well, on low for about 10 minutes for the tapioca flour to thicken.
When using Tapioca Flour it is recommended to rest your cake batter or cookie dough for at least 10 minutes before going into the oven to allow the Tapioca Flour to absorb the liquids fully and thicken properly.
You can substitute Tapioca Flour for Corn Starch in most recipes. Use 2 tablespoons of tapioca starch for 1 tablespoon of cornstarch.
You can substitute Tapioca Flour for Rice Flour in most recipes. Use twice the amount of Tapioca Flour for Rice Flour. Example: If using 1/2 cup of Rice Flour replace it with 1 cup of Tapioca Flour. -
- You can make your own dry shampoo with just Arrowroot Powder, Tapioca Flour and Organic Cocoa Powder
- Make your holiday cookies gluten-free by using Tapioca Flour
- Tapioca Flour is excellent at thickening gravies, stews, soups, sauces, and pie fillings.
- Tapioca Flour is great for gluten-free batters as it adds a bouncy stretch, allowing the batter to rise. It also gives the batter a beautiful golden hue and a lovely crunch to the surface. -
Nutrition Facts Per 3 tbsp (10 g) Amount % Daily Value Calories 35 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 9 g - Fibre 0 g 0% Sugars 0 g 0% Sugar Alcohol - - Protein 0 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 0 mg 0% Calcium 0 mg 0% Iron 0 mg 0% -
Product should be stored in a dry, cool place at a temperature below 20°C. Optimum shelf life is 1 year.