- What Is Tapioca Starch Flour?
Tapioca starch flour is food starch extracted from the cassava root—also known as yuca or manioc root—of a cassava plant. Native to Africa, South America, and parts of Asia, cassava is a starchy plant often compared to yams, taro, and potatoes. Tapioca flour is fine and soft in texture with a neutral taste.
- Is Tapioca Flour the Same as Cassava Flour?
Although both flours are made from yuca, cassava flour is made from whole cassava root, while tapioca is cassava starch extracted from cassava root.
- How Is Iya Foods’ Tapioca Starch Flour Made?
We work with local farmers from pre-planting through harvest to ensure the highest quality cassava root is grown for our tapioca flour. The tapioca facility is 100% dedicated to tapioca starch extraction from freshly harvested cassava roots.
- Is There Cyanide in Tapioca Flour?
Raw cassava root contains naturally occurring cyanide compounds similar to almonds and spinach. The processing of cassava root into starch flour removes cyanide. Iya Foods provides great quality cassava starch for baking and cooking.
- How Do You Bake With Tapioca Starch Flour?
It’s also a natural thickening agent for cooking gravies, soups, and sauces. Tapioca substitution guide:
- Cornstarch: Swap 2:1 tapioca starch to cornstarch (i.e. 2 Tbsp tapioca to 1 Tbsp cornstarch)
- Thickening: Swap 1:1 tapioca starch to flour
- Baking: To bind use according to recipe instructions
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