Tapioca flour, often known as tapioca starch, is a gluten-free powder extracted from the cassava root. This superb, white powder is primarily used as a thickening agent in varied culinary functions. For instance, it may well create a easy texture in sauces, puddings, and soups. It additionally serves as a binding agent in baked items, significantly for people avoiding gluten.
The importance of using this starch lies in its versatility and allergen-friendly nature. It’s a common various to wheat flour for these with celiac illness or gluten sensitivities. Its impartial taste profile ensures it doesn’t impart any undesirable style to the ultimate product. Traditionally, it has been a staple ingredient in lots of cultures, significantly in South America and Asia, the place cassava is a main crop. Its means to create a chewy texture, just like mochi, makes it worthwhile in sure desserts and breads.
