How Do You Bake With Tapioca Flour?
Tapioca flour comes from the cassava root. Dried and powdered, the root becomes tapioca flour, often used in gluten-free baking and as a thickener for pie fillings, puddings and sauces. You cannot substitute tapioca flour for an equal portion of wheat flour in recipes due to the presence of gluten in wheat flour and tapioca flour’s lighter texture. To properly use tapioca for baking, mix it with other gluten-free flours and xanthan gum to replicate the properties of wheat flour in your dishes. Combine the tapioca flour, potato starch, rice flour and xanthan gum together in a bowl. Transfer the mixture to a resealable container in the pantry. Use this flour blend as a 1 cup for each cup substitute for wheat flour in recipes. Use tapioca flour as directed in recipes requiring tapioca flour or starch.
