Tapioca is produced from cassava roots.
Tapioca
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
gel.
Tapioca flour looses 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
gluten intolerant.
Homemade Gluten Free All
Purpose Flour Recipe
2 1/2 cups Brown Rice Flour
2 cups White
Rice Flour
1/2 cup Potato Starch
1 cup Tapioca Starch
3 tablespoons xanthan gum
Mix thoroughly.
