Tapioca flour/starch can replace Corn starch in a recipe in a 1:1 ratio. If a recipe calls for 1 Tbsp. corn starch, use 1 Tbsp. tapioca starch.
How do I use Tapioca Flour/Starch?
It can be used as a thickener for pie fillings, puddings and sauces. It can be used mixed with other gluten free flours and xanthan gum in place of wheat flour. It adds structure to gluten free baking.
How much Tapioca starch do I use in a pie as a thickener?
1-1/2 Tbsp. per cup of fruit.
Is tapioca starch/flour considered whole grain?
No. It is made from cassava, which is a root, not a grain.
Is your Tapioca modified or unmodified?
Our tapioca starch is unmodified.
Is your Tapioca Flour/Starch sweet or sour?
Our Tapioca Flour/Starch is considered sweet. The Sour variety refers to it being fermented which our starch is not. The roots that are processed are of the bitter variety, however the starch itself is not bitter. It doesn’t really have a taste to it.
Are there Sulfites in this product?
Sulfites are not found “in quantities greater than 10mg/kg” which meets FDA limits of < 10 ppm for declaration.
How can I be sure it is gluten free?
We are Certified by a third party Gluten Free Certification organization to ensure our products meet standards. We are currently certified by the National Celiac Association and we are transitioning to the GFCO, both of which require products to be under the FDA limit of 20ppm (parts per million). We have many controls in place, including producing it in a gluten free environment on a dedicated line.