Organic Tapioca Flour
Tapioca flour is the starchy and fibrous food powder obtained from the roots of cassava plants in South America. Tapioca flour with its slight sweet flavor to it, is a gluten-free alternative to traditional wheat flours. It has a variety of uses in baking and its water-absorbing capabilities make it perfect when adding moisture to baked recipes or used to thicken sauces.
- Gluten-free alternative to traditional wheat flours
- Contains no fat or cholesterol and very little protein
- High in carbs and provides a similar amount of carbohydrates as most other grain-based flours
Tapioca flour may be an alternative for those who follow a gluten-free diet. For those who cannot eat foods containing gluten, this flour can be used instead of flour or wheat. You can use tapioca flour to make burgers, nuggets and other dough. Tapioca flour is suitable for gluten-free bread, pudding or other desserts, soups and sauces.
Tapioca flour contains durable starch. Resistant starch is the starch that cannot be digested by the body, so this starch can help digestion, its function is the same as the fiber in the digestive system. Tapioca flour has a neutral taste, tends to be tasteless. This benefits you when cooking.