Tapioca Starch Flour
A single ingredient, gluten-free, allergen-free, grain-free, nut-free flour.
A single ingredient, gluten-free, allergen-free, grain-free, nut-free flour. It is flavorless, which means it is great for both savory and sweet recipes. It is also smooth, helping reduce the “grittiness” in gluten-free breads and cakes.
Free of Top 9 allergens: Quay’s Premium Tapioca flour is made from 100% Yuca root. Every batch is tested and confirmed to be free from milk, eggs, fish, tree-nuts, peanuts, Sesame, wheat, and soybeans. So, you can make any recipe allergen free with peace of mind.
Ingredients:
100% Yuca root
Certifications:
Brazillian Cheese Bread (Pao De Queijo)
Quality Tips:
For corn starch swap, 2:1 Tapioca starch to Cornstarch for best results.
You'll Need:
2 Cups of Quay Naturals Tapioca Starch Flour.
1/2 Cup unsalted butter.
2/3 Cup whole milk (dairy free milk optional).
1 Teaspoon salt.
1 Cup freshly grated parmesan cheese. 1/2 Cup grated white cheddar cheese.
2 Eggs.
Directions:
- PREHEAT the oven to 350F. Add the tapioca flour to a large bowl and set aside.
- MIX the butter, milk, and salt in a medium saucepan over high heat. Bring to a boil and remove from the heat. Pour the hot liquid over the tapioca flour and mix until smooth. Set aside to rest for 10-15 minutes.
- REST the dough. Thereafter, add the parmesan, cheddar, and eggs. Mix until combined. It will be a pretty soft dough.
- DROP 1/2-1 tablespoon sized scoops onto a baking sheet or into a greased muffin tin. If you want to roll them into balls, grease your hands with oil and gently roll before placing them on the baking sheet.
- BAKE for 10-12 minutes, until tops are lightly browned. Serve warm.
Tapioca Starch Flour FAQs
Is tapioca flour gluten, grain and nut-free?
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – like yam, taro, plantains, and potato.
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.
Is cassava flour the same as tapioca flour?
While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour – and allows me to make cassava flour tortillas, which would not be possible with tapioca flour.
Is tapioca starch flour poisonous?
It’s true that the cassava root contains naturally occurring cyanide compounds (also found in almonds and spinach!) and that yes, they can be extremely toxic. But only if eaten raw. That’s why the traditional cultures who rely on cassava for sustenance have centuries old processes of soaking, cooking, and fermenting. These processes remove the toxic compounds and prevent one from getting sick.
Rest assured that all commercially available cassava and tapioca flours do not contain any harmful levels of cyanide.
Is tapioca flour high in carbohydrates?
Given that cassava is a starchy tuber, you would expect it to have a high carbohydrate profile. But it’s higher than you most likely imagined. For instance, per 100 grams, cassava has double the calories and carbohydrates as sweet potato. This makes it a valuable and relied upon food source for millions of native people.
But it could mean an insulin spike for you! For most people who don’t rely on cassava for subsistence, it would be prudent to monitor your cassava intake. Particularly if you’re following a low carbohydrate, low-sugar, or Paleo-based diet.
Tapioca flour is the most similar to wheat flour (of gluten-free flours)
Generally, you can’t use tapioca flour as a 1:1 replacement for wheat flour in baking — the finished result will just be too gummy. Instead, you’ll want to use a combination of gluten free flours to achieve the perfect consistency. (Better Batter, my favorite all-purpose flour, is a blend that contains tapioca starch; sometimes we add more tapioca starch to Better Batter to make a simple stretchy gluten free flatbread)
However, if you’re using tapioca flour as a thickening agent for soups and sauces or as a coating for frying, you can use it in the same ratio as you would traditional flour.
As always, quality matters when it comes to cassava flour and Quay Naturals Tapioca Flour is the brand that I use and recommend. Unfortunately, I’ve recently heard from readers who’ve used other brands that their results were less than stellar. As cassava flour has grown in popularity and manufacturers are popping up left, right and center, it seems quality and how the flour is processed now varies greatly.
Therefore, if you have any problems with the cassava flour recipes listed below, know that it’s likely the brand of cassava flour you’re using.
Quick Info:
