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Ground from cassava root, gluten-free tapioca starch flour adds a pleasantly
crisp texture to the crust of gluten-free breads, and body to their interior.
In muffins and cookies, it adds structure without the grittiness so often
associated with gluten-free baking. This is the perfect choice for your
gluten-free recipes calling for tapioca starch flour. Tapioca flour, also
known as tapioca starch, is a starchy white flour that has a slight sweet
flavor to it. Tapioca flour is an alternative to traditional wheat flours and
has a variety of uses in baking. 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 a repeated process of washing and pulping the
mixture, then separating off 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. Tapioca flour is an extremely smooth flour,
which makes for a great thickener in sauces, pies and soups since it never
discolors and contains no discernible taste or smell. It can also be used to
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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