Tapioca & Cassava flour



Tapioca & Cassava flour

Tapioca flour and cassava flour are starchy ingredients derived from the root vegetable known as cassava (Manihot esculenta), manioc or yuca.

Tapioca flour, also referred to as tapioca starch, is ground from the extracted starch of the cassava root. 

It is recognised for its fine texture, high starch content, and neutral flavour. Tapioca flour is often used as a thickening agent in cooking and baking. 

Its ability to create a smooth, glossy texture in sauces, puddings, and pies makes it a common choice for gluten- and grain-free recipes. 

Tapioca flour is also a key ingredient in chewy and elastic foods like bubble tea pearls and Brazilian cheese bread (Pão de Queijo).

Cassava flour, on the other hand, is produced from the entire cassava root, making it richer in nutrients.

Unlike tapioca flour, it has a slightly nutty and earthy flavour. It can be used in various recipes, such as gluten-free bread, tortillas and pancakes. 

It’s also widely used in Brazilian cuisine, for example in farofa.