What is tapioca flour?
It is a lightly powdered flour ground from the dried starch and tuber roots of the cassava plant native to South America. Tapioca flour is slightly different from tapioca flour itself in that it is extracted from the starch of the cassava root, whereas tapioca flour is made from the entire root and is therefore less processed. Along with sweet rice flour and oat flour, tapioca flour is one of the most useful gluten-free flours as it is invaluable in everyday cooking and baking. I use a little here and a little there when baking and making sauces, so while it's a flour you may use often, you rarely need large amounts.
What is the difference between tapioca flour and tapioca starch?
There is no difference and the names are used interchangeably (unlike potato flour and potato starch).
Characteristics of cassava flour
It is not the healthiest alternative flour you can choose becauseit is composed of almost all carbohydrates and almostno protein. However, it is a good source of iron and calcium, so it's not all bad.
We also can’t resist its incredible versatility in the kitchen.
Can tapioca flour be substituted for all-purpose/plain flour?
It is not a good 1:1 substitute for baking cakes or cookies as too much of it can cause sticky bakes. However, it can be used in place of flour in a 1:1 ratio when making sauces or gravies.
Uses of cassava flour
As a thickener
Because it absorbs and retains the high water content of tapioca, it is ideal for thickening gravies, stews, soups, sauces and pie fillings.
As a crispy coating
Since tapioca has an excellent crust and browns nicely, it can be used as a frying coating in place of all-purpose flour.
In the batter
Tapioca flour is an excellent choice for gluten-free batters because it adds elasticity, allowing the batter to rise. 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
Imitate gluten
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 mimic this binding and create elasticity in our baking. It keeps our cake from becoming dry and crumbly. Tapioca flour can be found in many commercial blends of gluten-free flours to aid structure and texture in baked goods.
Mixed with other flour
You can get the most out of cassava flour in baking by mixing it with other flours or starches. Too much tapioca flour will cause your bake to be thick and sticky. A little goes a long way, so use it wisely, but its effect is by no means trivial.
Golden brown baking
Tapioca flour also aids in the browning of baked goods and promotes crispy crusts, making it useful when making pizza bases, pastries or cookies.
Let your cake batter rest
When using tapioca flour, it is recommended to let the cake batter or cookie dough sit for at least 10 minutes before entering the oven to allow the tapioca flour to fully absorb the liquid and thicken properly.
Tapioca flour is better than cornmeal (cornstarch)?
Tapioca flour and cornflour (cornstarch) are both starches and therefore have similar functions. Tapioca flour definitely provides a smoother, softer texture. However, its slightly sweet flavor is more pronounced than cornmeal, and it has more stickiness. Tapioca flour also has a lighter appearance than cornmeal, so if you're after that look, it's definitely the one you want to use.
Brazilian cheese rolls
While tapioca, as mentioned above, is not a good 1:1 gluten-free flour, there is a special baking method that makes tapioca shine. This recipe is sure to be enough to keep you stocking up on tapioca flour forever.
Where to buy cassava flour
It is not difficult to buy cassava flour in the UK. It is often available in supermarkets. You can find many more different brands in health food stores.
How to save
Like other starches, tapioca can be stored in a cool place for up to a year. Store in an airtight container to keep moisture out.
Tapioca starch
| Name | Quantity | Unit | Data proof derivation method | Derivation process |
|---|---|---|---|---|
| Vitality | 375 | Kcal | Unknown | Calculated from value per serving |
| Protein | 0 | G | Unknown | Calculated from value per serving |
| Total lipids (fat) | 0 | G | Unknown | Calculated based on % Daily Value per serving |
| Carbohydrates, difference | 87.5 | G | Unknown | Calculated from value per serving |
| Sodium, sodium | 300 | mg | Unknown | Calculated based on % Daily Value per serving |
| Fatty acids, total trans | 0 | G | Unknown | Calculated from value per serving |
