Tapioca Flour/Starch

  • 1 cup weight = 120 grams
  • For Tapioca flour, the words flour and starch are interchangeable, tapioca flour is the same thing as tapioca starch. High nutritional properties enhance baking performance and gives bakery goods a chewy texture and increased browning capabilities. Starch added to flour mixtures, adds chewy texture to baked goods. A good thickener, usually well tolerated by food-allergic people, even those with multiple allergies.
  • Tapioca is the starchy powder extracted from the tuberous root of the cassava plant (also called yuca or manioc), which originated in the Americas and is now cultivated throughout the tropics, especially in Africa, Latin America and the Caribbean. Tapioca starch lacks significant nutritional value, but is useful in baking. It enhances the appearance, texture and natural flavour in baked goods, and helps to create a crispy outside and moist, expanded crumb like the regular bread consistency difficult to reproduce in gluten-free products.
  • Studies of cassava have found that a chemical produced by the plant may help combat viruses and help cure cancer.

Store in: a sealed container in a cool, dry place
How to use: Root and tuber starches should be part of a flour blend, up to 25 percent. Arrowroot starch and tapioca flour/starch are also used as a thickener in gravies and other sauces. It’s a good choice in breads, tortillas and pasta.
Watch out for: Too much of this flour can produce a gummy result
Substitution: starches for the most part are interchangeable. Sub with Arrowroot flour/starch, Cornstarch or Potato starch (not potato flour)