TAPIOKA STARCH IS A KITCHEN MULTITASKER
Tapioka starch is a gluten free starch made from the cassava plant root. The taste of the starch is neutral, making it great for both sweet and savoury cooking and baking.
Originating in South America, the cassava plant has been an important food plant and source of nutrition, and is often used like a potato in cooking. It is cultivated widely in both South America and Africa, and from there it has spread all over the world.
Tapioka starch is the least processed of all starch. In gluten free baking, tapioka starch is used to improve the texture and crunchiness of bakes, but it also works well as a thickener in soups and sauces and the preparation of vegan cheese. Due to its liquid-binding properties it is often used in the making of vegan steaks.
You can use tapioka starch like you would other starch and flours in a 1:1 ratio.
Organic, gluten free, dairy free, vegan, GMO free.
Packaged in a facility that processes nuts (cashew, Brazil nut, pecan, pistachio, macadamia, hazel and walnuts), almonds, sesame seeds and whey protein (from milk).