Tapioca flour (also known as tapioca starch). It can sometimes be called cassava flour too, Ideal for binding other gluten-free flours. Can be used as a thickener for soups and sauces. Tapioca flour is a gluten-free, starch-based flour made from the root of the yuca plant.
It has a neutral taste and is an excellent substitute for wheat flour in baking because it does not contain gluten. Tapioca flour can be found at most grocery stores like tesco and health food stores and can be substituted, by weight, for any wheat or other starch in any recipe. This will result in a denser product than you might be used to without tapioca starch.
Tapioca flour and the paleo diet
Tapioca flour is used in paleo baking. Some paleo followers also use a small amount of tapioca flour as a thickening agent for soups and sauces. Tapioca flour is also useful for people doing a gluten-free diet or following the low FODMAP dietary restrictions. Tapioca flour, like many other starches in the low FODMAP diet, can be used to replace wheat, which is high in FODMAPs.
Nutrition values per 100g
Energy 381kcal / 1620kJ
Fat -
of which saturates -
Carbohydrate 85g
of which sugars -
Protein <0.3
Salt -
Fibre -