Tapioca Starch
Revision as of 23:20, 29 August 2008 by Mike Hayes (talk)
| Ingredients
Tapioca Starch, sometimes called tapioca flour, is a refined white flour made from the cassava root. It is broadly used as a thickener for sauces, soups and stews. It can also be used in baking.
Tapioca starch is very fine and starchy, and is often used as a substitute for arrowroot starch and cornstarch.
Tapioca starch is gluten-free, and is often added to gluten-free baking as a thickener and binder to make up for the lack of gluten in those recipes.
