Cookbook:Tapioca Starch
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Tapioca Starch | |
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Category | Thickeners and stabilizers |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Tapioca starch, sometimes called tapioca flour or cassava starch, is a refined starch derived from the cassava root. It should not be confused with cassava flour, which is the whole powdered cassava tuber.
Characteristics
[edit | edit source]Tapioca starch is very fine and starchy, and is often used as a substitute for arrowroot starch and cornstarch.
Uses
[edit | edit source]Tapioca starch is broadly used as a thickener for sauces, soups and stews. It can also be used in baking. Because it is gluten-free, and is often added to gluten-free baking as a thickener and binder to make up for the lack of gluten in those recipes.