Tapioca flour is derived from the starchy liquid extracted from the South American cassava root. Once the liquid is taken out, it’s then evaporated, leaving behind the fine tapioca flour. This flour is valued for its slightly sweet flavor and excellent thickening capabilities, especially in dishes that need a clear, glossy finish, such as fruit pie fillings. It’s also a staple in gluten-free cooking due to its ability to provide a chewy texture and promote browning in baked goods.
Nutritional Information (per 100g):
- Calories: 358 kcal
- Protein: 0.19g
- Carbohydrates: 88g
- Sugars: 3.35g
- Fat: 0.02g
- Fiber: 0.9g
- Sodium: 1mg
- Potassium: 11mg
(Note: Nutritional values can vary based on the brand and specific processing methods.)
Ingredients:
- Cassava root extract
How to Use: In cooking: Use tapioca flour as a thickener for soups, sauces, and fillings. Mix it with a cold liquid before adding to hot mixtures.
In baking: Incorporate into gluten-free flour blends for improved texture in bread, cakes, and cookies.
Recipe Idea – Tapioca Flour Cheese Buns (Pão de Queijo): Ingredients:
- 2 cups tapioca flour
- 1 cup milk
- 1/2 cup butter
- 1 tsp salt
- 1 1/2 cups grated Parmesan cheese
- 2 beaten eggs
Instructions:
- Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
- In a saucepan over medium heat, combine milk, butter, and salt. Stir occasionally until the milk is hot and the butter is melted.
- Slowly add tapioca flour, stirring constantly until thoroughly mixed.
- Remove from heat and let rest for about 15 minutes.
- Once the mixture has rested, add cheese and beaten eggs. Mix until smooth.
- Fill each mini muffin cup nearly to the top with the batter.
- Bake in the preheated oven until the tops of the buns are lightly golden, about 20 minutes.
Diets it fits into:
- Vegetarian (depending on what it’s combined with)
- Vegan (depending on what it’s combined with)
- Gluten-free
- Nut-free
- Grain-free
Note: Always check the specific product label and recipes to ensure compatibility with dietary needs.
