SHILOH FARMS Tapioca Flour is a grain-free flour derived from the cassava root. Finely ground and slightly sweet, this starchy white flour is a versatile alternative with wide-ranging applications. Commonly used as a binder, tapioca flour imparts a great texture to baked goods, creating crispy crusts and chewy cookies.
Because it quickly reaches a high viscosity at lower temperatures, tapioca flour also makes an ideal thickener for pie fillings, sauces, and soups. It dissolves completely in liquid, producing a smooth, glossy consistency. Plus, tapioca flour remains stable when refrigerated or frozen - it never coagulates or separates.
This is the tapioca flour recommended by Silvana Nardone in her book Cooking for Isaiah.
1. For every cup of flour in a recipe, substitute up to 10 percent tapioca flour.
2. Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour.
3. Substitue tapioca flour for cornstarch 2:1.
4. Use tapioca flour in place of instant tapioca as a thickener in recipes. Instant tapioca doesn't dissolve completely and can leave small gelatinous blobs suspended in the liquid. Tapioca flour is finely ground and dissolves completely, eliminating the gelatinous blob problem.
5. To avoid lumps, first mix tapioca flour with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook the mixture briefly to remove any starchy flavor (don't overcook!)
6. Because it works so quickly, tapioca flour is a good choice if you want to correct a sauce just before serving it.
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
Packaged as part of a wheat-free rotation in a facility that also handles wheat, soy, & tree nuts. Read about our cleaning processes & procedures here.
Country of Origin: Thailand
Ingredient: Ground Tapioca (starch)