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Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the north region central-west region of Brazil, and certain parts of West Africa but whose use is now spread throughout South America. The plant was brought by the Portuguese to much of West Indies, Africa and Asia.
Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking.
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Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the north region central-west region of Brazil, and certain parts of West Africa but whose use is now spread throughout South America. The plant was brought by the Portuguese to much of West Indies, Africa and Asia.
Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking.
