Friday, August 5, 2011

Tapioca Flour

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.

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