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    Tapioca flour, derived from the cassava root, is a fine, white flour that is highly prized for its versatility in the kitchen. This gluten-free flour is a staple in many gluten-free recipes as it provides a unique texture and is great for thickening sauces, soups and desserts.


    Why is it used?

    Tapioca flour is used for its ability to add a light, silky texture to dishes, especially in desserts and baked goods. It is excellent for thickening sauces and soups without the risk of lumps that can occur when using other types of flour. Due to its neutral taste, it is ideal for use in recipes where we do not want to change the original flavors of the ingredients.

    Where is it used?

    • In desserts: Tapioca flour is popular for making puddings, cakes and other desserts, where it contributes to a smooth, jelly-like texture.
    • For thickening: It is used as a thickening agent for sauces, soups and fillings, providing a transparent, shiny texture without affecting the taste of the dish.
    • In gluten-free recipes: As gluten-free flour, it is a basic ingredient in many gluten-free baking recipes, from bread to pasta.
    • In Asian cuisine: Tapioca flour is widely used in Asian recipes, including the preparation of traditional dishes such as boba balls (tapioca beads) for tea and various types of Asian desserts.

    How to use it?

    1. To thicken: Add directly to hot liquids, mix well and cook until mixture is clear and desired consistency is reached.
    2. In baked goods: Mix with other gluten-free flours to improve dough texture and elasticity.
    3. In desserts: Use as a base ingredient for pudding or cakes, where it contributes to a smooth, creamy texture.

    Tapioca flour is an excellent choice for adding texture and as a thickening agent in a variety of culinary applications, and its gluten-free property is especially important for those following a gluten-free diet.

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