Tapioca Powder *Organic
Tapioca is a one of the purest forms of food starch and is a by-product of manioc flour production from cassava roots (aka yucca or manioc), the tubers of a woody shrub native to South America. Tapioca is mostly carbohydrate (1 cup of tapioca = 45% of daily carbohydrate requirement) and a rich source of dietary fiber yet naturally low in saturated fat, cholesterol and sodium. It is almost completely free of gluten and thus a common ingredient in many gluten-free manufactured foods, helping to improve texture and moisture. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium. Tapioca has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory foods. It is opaque prior to cooking but turns translucent upon hydration. Unlike cornstarch, it can withstand a freeze thaw cycle without losing its gel structure or breaking down. Tapioca must be soaked and then boiled with a liquid to form a gel and is therefore usually added to food prior to cooking. For instance, to use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.
Arrowroot powder has similar qualities and can be used as a substitute.
Tapioca is a one of the purest forms of food starch and is a by-product of manioc flour production from cassava roots (aka yucca or manioc), the tubers of a woody shrub native to South America. Tapioca is mostly carbohydrate (1 cup of tapioca = 45% of daily carbohydrate requirement) and a rich source of dietary fiber yet naturally low in saturated fat, cholesterol and sodium. It is almost completely free of gluten and thus a common ingredient in many gluten-free manufactured foods, helping to improve texture and moisture. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium. Tapioca has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory foods. It is opaque prior to cooking but turns translucent upon hydration. Unlike cornstarch, it can withstand a freeze thaw cycle without losing its gel structure or breaking down. Tapioca must be soaked and then boiled with a liquid to form a gel and is therefore usually added to food prior to cooking. For instance, to use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.
Arrowroot powder has similar qualities and can be used as a substitute.
Tapioca is a one of the purest forms of food starch and is a by-product of manioc flour production from cassava roots (aka yucca or manioc), the tubers of a woody shrub native to South America. Tapioca is mostly carbohydrate (1 cup of tapioca = 45% of daily carbohydrate requirement) and a rich source of dietary fiber yet naturally low in saturated fat, cholesterol and sodium. It is almost completely free of gluten and thus a common ingredient in many gluten-free manufactured foods, helping to improve texture and moisture. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium. Tapioca has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory foods. It is opaque prior to cooking but turns translucent upon hydration. Unlike cornstarch, it can withstand a freeze thaw cycle without losing its gel structure or breaking down. Tapioca must be soaked and then boiled with a liquid to form a gel and is therefore usually added to food prior to cooking. For instance, to use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.
Arrowroot powder has similar qualities and can be used as a substitute.