Cookbook:Tapioca Starch

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Tapioca starch, sometimes called tapioca flour or cassava starch, is a refined starch derived from the cassava root. It should not be confused with cassava flour, which is the whole powdered cassava tuber.

CharacteristicsEdit

Tapioca starch is very fine and starchy, and is often used as a substitute for arrowroot starch and cornstarch.

UsesEdit

Tapioca starch is broadly used as a thickener for sauces, soups and stews. It can also be used in baking. Because it is gluten-free, and is often added to gluten-free baking as a thickener and binder to make up for the lack of gluten in those recipes.

See alsoEdit