Tapioca Flour
Flour
Used to improve texture and moisture in gluten-free goods.
Functions
Dietary Info
About Tapioca Flour
Tapioca flour, also known as tapioca starch, is a fine, white powder derived from the cassava root. It is prized in baking for its ability to provide structure and binding, while maintaining moisture. Its neutral flavor ensures it doesn't overshadow other ingredients, making it an ideal choice for enhancing the texture of gluten-free recipes. Tapioca flour is especially valued for its ability to create a chewy texture in baked goods and is commonly used to thicken fillings and sauces due to its excellent gelling properties.
History
Originating from South America, particularly Brazil, tapioca has been a staple for indigenous peoples for centuries. The cassava plant was introduced to Africa and Asia during the Columbian Exchange, quickly becoming integral to their cuisines. Tapioca flour gained popularity in the West as the demand for gluten-free baking alternatives rose. It was embraced for its versatility and ability to mimic the texture of gluten-containing flours, allowing those with dietary restrictions to enjoy a wider variety of baked goods without sacrificing quality.
Common Uses
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