Note that tapioca starch and tapioca flour are the same thing!
Starchy, sweet white powder.
Used in gluten free baking alongside other gluten free flours.
Very good for thickening custards and sauces.
Packed in Sussex.
Tapioca Flour is made from cassava root starch. It is used as a binding flour in gluten-free bread and cake recipes, and also as a thickener for sauces. Sussex Wholefoods now have a gluten-free production facility, so this product can now be guaranteed gluten-free.
Also known as tapioca starch.
Use tapioca flour to help gluten-free flour bind together when making bread, scones, cakes etc. Typically, you mix three parts of buckwheat flour or rice flour, to one part of tapioca flour. The resulting mix will be easy to work with and works for leavened breads (loaves of bread that rise) as well as flatbreads (such as chapatis, tortillas or pizza bases). For leavened breads, add yeast as usual, knead and leave to rise before baking.