Tapioca Flour, also known as tapioca starch, is a gluten-free flour made from the cassava root. It is commonly used as a thickener in soups, sauces, and desserts, and as a substitute for wheat flour in gluten-free baking. Tapioca Flour has a neutral taste and a smooth, fine texture.
Tapioca Flour
Tapioca Flour is a gluten-free flour perfect for thickening soups, sauces, and desserts. It is rich in carbohydrates and fiber, supporting digestive health. Use Tapioca Flour in your gluten-free recipes for a smooth, neutral-tasting alternative.
Recipes Featuring Tapioca Flour
Balancing Support
Tapioca flour is a gluten-free alternative to wheat flour, making it suitable for those with gluten intolerance or celiac disease. It is often fortified with nutrients to help prevent deficiencies and provides a source of carbohydrates.
Nutritional Overview
Tapioca Flour is rich in carbohydrates and a good source of fiber, making it a popular choice for gluten-free diets. It supports digestive health and is versatile in cooking and baking.