Tapioca flour – also called tapioca starch or cassava root flour – is ground from the roots of the South American cassava plant, making it a great gluten-free substitute for traditional flour. Tapioca flour is slightly sweet and starchy, with a distinctive smoothness – perfect for thickening sauces, soups and pie fillings.
Tapioca flour is often used in traditional, South American flatbread recipes. It’s also known for its ability to bind other gluten-free flours, and can be combined with rice flour, coconut flour, or maize flour to make gluten-free bread, pastry and cakes.
Ingredients: tapioca, water.
Allergy Advice: contains traces of sulphur dioxide and sulphites.
- Ground from roots of the cassava plant
- Alternative to wheat flour
- Slightly sweet, smooth and starchy
- Use as a thickener for sauces and soups
- Key in South American flatbread recipes
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