It is called flour or tapioca starch is obtained from the root of the cassava plant.

To prepare the tapioca flour from the cassava, the tubers are peeled to remove the stem, the excess soil and the skin. The peeled manioc is then washed thoroughly, minced and finely grated in a pulp. Cassava water and pulp are centrifuged in a hydrocyclone to extract the starch and separate the fibrous pulp. the amidaceous liquid part is then dried to obtain the flour / tapioca starch.

It has a neutral taste and a high digestibility.


Because it can deliver its full potential thickener is necessary:

    • to mix it with an equal amount of cold water before being mixed with hot liquids
    • warm it by mixing for about 30 seconds
    • let it rest in the refrigerator to cool completely (which will continue to thicken).
If it is used to replace the cornstarch the ratios must be modified: 30 grams of flour / tapioca starch = 24 grams of cornstarch.
Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.
Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding.
And ‘it recommended for:

    • sauces (makes them particularly shiny and bright)
    • creams
    • compound
    • sauces
    • velvety soups
    • ice cream
    • jellies
    • dessert spoon.
Thickens very quickly for this can be used to correct a sauce just before serving.
In creams cooked in the oven reduces the formation of surface cracks.
Can be frozen and thawed.


Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of the flour makes the dough soft and crumbly.
It tends to dry the dough so you have to pay close attention to balancing the dry ingredients of a recipe with the liquid ones.
It makes the gluten-free doughs pleasantly crumbly, providing a pleasant elastic structure.
Form a delicious golden crust on baked goods

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