Tapioca is produced from the starch of the
cassava plant. Officially known as Tapioca starch, it differs from
Cassava flour in that the Cassava flour is ground from the root itself.
flour plays an obvious roll in thickening products like pudding, starches and
gravy. It plays a more subtle role in baked products like muffins,
biscuits, and other baked goods.
Tapioca flour is very bland and clean in flavor
and does not mask other flavors used.
Cooked, it forms a clear gel
with long, slightly stringy texture. Upon cooling it sets in a soft
Tapioca flour loses most of its thickening properties with
long cooking or in high acidic conditions.
It is the preferred thickener for delicate foods
and desserts. It produces a high gloss.
Gluten free, it can be used by those who are
Homemade Gluten Free All
Purpose Flour Recipe
2 1/2 cups Brown Rice Flour
2 cups White
1/2 cup Potato Starch
1 cup Tapioca Starch
3 tablespoons Xanthan gum