10/19/17 — tapioca flour

Gluten Free:

Tapioca Flour


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


Hot Tips:

  • 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!



Dr. Axe — Tapioca Flour: The Best ‘Performing’ Gluten-Free Flour?

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