Organic Tapioca Starch Powder

Our organic tapioca starch powder also known as tapioca flour is a good ingredient to have for all your gluten-free baking. It provides a crispy crust and chewy texture in gluten free baked goods. It also serves as an effective thickening agent for other recipes such as homemade pudding, cookie dough, sauces and gravies. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

What is tapioca starch?

• Tapioca is a starch extracted from cassava root, a tuber native to South America. The cassava root is relatively easy to grow and a dietary staple in several countries in Africa, Asia, and South America.
• It is made by squeezing starchy liquid out of ground cassava root. Once the starchy liquid is out, the water is allowed to evaporate. When all the water has evaporated, a fine tapioca powder is left behind.
• It's naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.
• One of the main uses for tapioca starch is as a thickener in a variety of recipes because it absorbs water effectively.

What is the difference between arrowroot starch, tapioca starch and potato starch?

• First of all 3 starches are extracted from their respective plants. This means that little to none of the plant's nutritional value if left behind.
• They are all are root/tuber starches and don't handle heat very well. When using them in stews and soups, add them at the very end.
• Arrowroot starch is the same weight by volume than potato starch. Unlike tapioca it handles acidic liquids (such as pie fillings) very well.
• Tapioca starch is a lighter starch than potato starch. Use twice as much by volume when replacing potato starch in a recipe. It does not handle acidic liquids well and may lose its thickening ability when combined with them. Tapioca starch's strength in in baking application where it is mixes in with gluten-free flours to make gluten-free cookies, muffins and bread.
• Potato starch is the baseline of root/tuber starches. It is a good starch to use if you are baking something you want to be crispy. Unlike tapioca it handles acidic liquids (such as pie fillings) very well.