What is cassava flour?
It is a light powdered flour made from dried starch and tuber roots of the cassava plant native to South America. Cassava flour is slightly different from cassava flour itself, because it is extracted from the starch of cassava root, and cassava flour is made from the whole root, so there is less processing. Along with sweet rice flour and oatmeal flour, tapioca flour is one of the most useful gluten-free flours because it is very valuable in daily cooking and baking. I use a little here when baking and making sauces, and a little there, so although it is a flour you may use frequently, you rarely need a lot of flour.
What is the difference between tapioca flour and tapioca starch?
There is no difference, and the names can be used interchangeably (different from potato flour and potato starch).
Cassava flour characteristics
It is not the healthiest alternative flour you can choose because it consists of almost all carbohydrates and almost no protein. However, it is a good source of iron and calcium, so it is not all bad.
We can't deny its incredible versatility in the kitchen.
Can tapioca flour replace all-purpose flour/plain flour?
It is not a good 1:1 substitute for baking cakes or biscuits, because too much will cause the baking to become sticky . However, it can replace flour in a ratio of 1:1 when making sauces or gravies.
Uses of cassava flour
As a thickener
Because it absorbs and retains tapioca flour with high water content , it is very suitable for thickening gravies, stews, soups, sauces and pie fillings.
As a crispy coating
Since tapioca flour has an excellent shell and a good brown color, it can be used as a deep-fried coating instead of general-purpose flour.
In the batter
Tapioca flour is an excellent choice for gluten-free batter because it adds elasticity and expands the batter. It also gives the batter a beautiful golden color and a lovely crunch on the surface.
How to use tapioca flour in gluten-free baking
When we remove gluten from baking, one of the key elements we lack is the binding properties of gluten. Tapioca flour is one of the ways we can imitate this combination and create elasticity in our baking. It prevents our cakes from becoming dry and brittle. Tapioca flour can be found in many commercial blends of gluten-free flours to aid in the structure and texture of baking.
Mix with other flour
By mixing tapioca flour with other flours or starches, you can make the most of tapioca flour in baking. Too much tapioca flour will cause your baking to become thick and sticky. There is a long way to go, so it can be used wisely, but its effect is by no means trivial.
Golden brown baking
Tapioca flour also contributes to the browning of baked goods and makes the crust crisp , so it is very useful when making pizza bases, pastries or biscuits.
Let your cake batter rest
When using tapioca flour, it is recommended to leave the cake batter or biscuit dough for at least 10 minutes before entering the oven to allow the tapioca flour to fully absorb the liquid and thicken appropriately.
Is tapioca flour better than corn flour (corn starch)?
Both tapioca flour and corn flour (corn starch) are starches and therefore have similar functions. Tapioca definitely provides a smoother and softer texture. However, its slightly sweet taste is more pronounced than corn flour , and it is more sticky. The appearance of cassava flour is also brighter than corn flour, so if you pursue its appearance, then it is definitely what you want to use.
Brazilian cheese rolls
Although as mentioned above, cassava flour is not a good gluten-free 1:1 flour, there is a special baking method that can make the cassava flour shine. This recipe is sure to be enough to keep you hoarding cassava flour forever.
Where can I buy tapioca flour
It is not difficult to buy cassava flour in the UK. It is often available in supermarkets. You can find more different brands in health food stores.
How to store
Like other starches, tapioca flour can be stored in the shade for up to a year. Store in an airtight container to prevent moisture from entering.
[History]: Tapioca starch
Data type: Brand
Food category: flour and corn flour
Brand owner: La Venezolana
FDC ID: 402544
GTIN/UPC: 038225000048FDC release time: April 1, 2019
Availability date: November 2, 2017
Modification date: November 2, 2017
Market country: USA
|vitality||375||Kcal||unknown||Calculated from the value of each serving|
|protein||0||G||unknown||Calculated from the value of each serving|
|Total lipid (fat)||0||G||unknown||Calculated based on the percentage of daily value of each serving|
|Carbohydrates, the difference||87.5||G||unknown||Calculated from the value of each serving|
|Sodium, sodium||300||Milligrams||unknown||Calculated based on the percentage of daily value of each serving|
|Fatty acids, total trans||0||G||unknown||Calculated from the value of each serving|
Ingredients: 100% tapioca starch