Friday, August 5, 2011
Derived from the root of the cassava plant, this flour is very light, powdery, smooth, and tasteless. It can be used as a thickening agent, as well as combined with other gluten-free flours to make delicious baked goods. It thickens quickly and at a relatively low temperature, which makes it a good choice for correcting a sauce just before serving it.
Tapioca flour and tapioca starch are two names for the same product.
Store in an airtight container in a cool, dry place.