Bob’s Red Mill Tapioca Flour is an alternative to traditional wheat flour and has a variety of uses in baking. It can also be used to replace cornstarch. The flour is made from the starch extracted from the South American cassava plant. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by washing and pulping the mixture, then separating the liquid. Tapioca flour helps bind gluten-free recipes and improves the texture of baked goods.
Tapioca helps add crispness to crusts and chew to baked goods. It can also replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen. Use in combination with other gluten-free flours for best results.
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