Fun Fact: Tapioca flour is made from cassava roots. It’s the bleached and extracted starch of the cassava root.
Fun Fact II: Cassava flour is made from the entire root. Cassava flour has more vitamin C than tapioca flour.
- no gluten
- tasteless, odorless
- makes baked goods more spongy, springy
- creates browning
- creates crispy crust
- absorbs/keeps more water
- binds, thickens, moistens recipes — end product won’t crumble/become dry
- used by people with digestive issues like celiac disease or IBS
- Add a few drops of water to tapioca flour. It will turn into a dough-like paste.
- Thickens sauces, soups, and stews.
- For thickening, use instant tapioca and tapioca starch.
- It won’t rise like yeast.
- Use it instead of cornstarch. Every 2 tablespoons of tapioca flour replaces every 1 tablespoon of cornstarch.
- Use it in combination with other flours (like coconut and almond flour).
- Don’t overuse it; otherwise, it makes foods slimy.
Let’s use the the ingredients from this week to make brownies!