Tapioca Flour
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Tapioca Flour From Barry Farm Foods

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List of Ingredients



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.    

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 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 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.

Nutrition Facts
1/4 cup 
Amount per serving
Calories from fat0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Carbohydrate 26g
Dietary Fiber 0g0%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
100% from Carbohydrates
0% from Protein