About This Food
Produced from the root of the cassava plant, tapioca flour is used to make breads, pancakes, tapioca pudding, a savory porridge called fufu in Africa. It is also used as a starch. It is a grain-free flour that is suitable for those one a gluten-free diet.
Information
Other names: cassava flour, yucca starch
Translations: Tapioka milti, Tapijoka miltai, Faina de tapioca, Tapioca brašno, Bột khoai mì, Mąka z tapioki, Tapioca meel, टैपिओका आटा, Polvilho, Мука Тапиока, Ταπιόκα Αλεύρι, التابيوكا طحين, 타피오카 밀가루, Tapioka Mouka, Tepung Tapioka, Balinghoy Flour, 木薯粉, Farina de tapioca, Tapioka Moka, Tapioka Múka, Farina di tapioca, טפיוקה קמח, Tapioka Mjöl, Тапиока брашно, タピオカ粉, Farine de tapioca, Tapiokamehl, Tapioka Mel, Tapioka Flour, Harina de tapioca, Борошно тапіока, Tapioka Jauhot, Тапиока Брашно
Physical Description
Tapioca starch is finely ground so that it dissolves completely, but has a glossy finish. Dry it is a white powder.
Colors: White
Tasting Notes
Flavors: Mild
Mouthfeel: Chewy
Food complements: Baked goods
Wine complements: Gewürztraminer
Substitutes: Instant tapioca, Sweet rice flour, Arrowroot
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: If in a bag, there should be no holes and not past the expiration date.
Buying: Health food stores
Procuring: A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.
Preparation and Use
Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour. It's excellent in pie fillings.
Conserving and Storing
Store in a dark, cool cabinet or pantry away from a heat source like the oven.