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Ground from cassava root, gluten-free tapioca starch flour adds a pleasantlycrisp texture to the crust of gluten-free breads, and body to their interior.In muffins and cookies, it adds structure without the grittiness so oftenassociated with gluten-free baking. This is the perfect choice for yourgluten-free recipes calling for tapioca starch flour. Tapioca flour, alsoknown as tapioca starch, is a starchy white flour that has a slight sweetflavor to it. Tapioca flour is an alternative to traditional wheat flours andhas a variety of uses in baking. The flour is made from the starch extractedfrom the South American cassava plant. When the roots have fully developed,they are harvested and processed to remove toxins. The starch is thenextracted from the root by a repeated process of washing and pulping themixture, then separating off the liquid. Tapioca flour helps bind gluten freerecipes and improves the texture of baked goods. Tapioca helps add crispnessto 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 neverdiscolors and contains no discernible taste or smell. It can also be used toreplace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch).Moreover, it never coagulates or separates when refrigerated or frozen. Use incombination with other gluten free flours for best results.
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