Tapioca flour is a starchy white flour extracted from cassava roots. It has many uses in cooking and baking:
Thickener:
Tapioca flour is often used as a thickening agent in various recipes. When heated, it forms a gel-like consistency that helps thicken soups, sauces, gravies, and pie fillings. It's especially useful in gluten-free cooking and baking, as a substitute for other thickening agents like wheat flour or cornstarch.
Gluten-free baking:
Tapioca flour is a popular ingredient in gluten-free baking recipes. It helps improve the texture and structure of gluten-free baked goods, providing a light and airy crumb. It is often combined with other gluten-free flours such as rice flour, almond flour, or potato starch to achieve the desired consistency.
Adhesive:
Tapioca can act as a binding agent in recipes that require a sticky texture, such as gluten-free breads, cakes, and cookies. It helps hold the ingredients together and prevents breakage.
Texture Enhancer:
Tapioca can improve the texture of certain foods, making them softer, chewier, or more elastic. It's often used in Asian cuisine to make chewy tapioca pearls, used in traditional desserts like bubble tea or tapioca pudding.
Substitute flour:
Tapioca flour can be used as a substitute for wheat flour in recipes for individuals with gluten sensitivity or allergies. It adds a neutral flavor and light texture to baked goods, making it a versatile option for gluten-free cooking.
Overall, tapioca is prized for its ability to thicken, bind, and improve the texture of a variety of dishes, making it a valuable ingredient in traditional and gluten-free cooking and baking.
