Tapioca flour, sometimes called cassava flour, is a finely ground form of tapioca. Unlike the pearls that chefs render into tapioca pudding, the flour will not add small, gelatinous "bubbles" to your recipes. Tapioca flour is gluten-free, making it an ideal wheat flour substitute for those with coeliac disease or anyone else following a gluten-free diet. To use tapioca flour, substitute it for a portion of regular flour in your baking recipes. You may also use it as a thickener for main meal recipes or frozen desserts.
- Skill level:
- Moderately Easy
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Things you need
- Measuring cups
- All-purpose flour
- Soy flour
Substitute tapioca flour for all-purpose flour in your baking recipes. Add 1 cup of tapioca flour for every 1 cup of all-purpose flour.
Mix together other flours in addition to tapioca flour in your baking recipes. When baking, tapioca flour can produce a very chewy finished product. To reduce the chewiness, either leave half of the all-purpose flour in the recipe, or use other flours, such as soy flour, along with the tapioca flour.
Add 1 tbsp of tapioca flour to every 1 cup of liquid when using it as a thickening agent. Bring what you are cooking to a simmer, not a boil, because boiling will turn the tapioca flour stringy. Slowly, while continually stirring, add the tapioca and water mixture. After cooking, allow the food to sit for 15 minutes so the tapioca flour can set.
Use tapioca flour to thicken desserts, such as puddings, that require refrigeration or freezing. Tapioca flour holds up well when it is frozen. Use the same proportions for thickening with tapioca flour as you would any other thickening agent.
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