Tapioca is a vegan starch that can thicken recipes and replace gluten flour in certain baked goods. It is one of the most useful ingredients in baking, but it isn’t ideal for every recipe.
What is Tapioca, Exactly?
Tapioca is a starch that is extracted from the cassava plant roots. The substance can be found in a flour form, gel, and even flakes. Tapioca does not contain gluten or any animal ingredients, making it vegan and gluten-free.
Tapioca Forms and When to Use Them
Tapioca Flour
Flour is the most common form of tapioca, with an appearance similar to cornstarch. It is usually used in baking pies or cakes.
Tapioca Flakes
Tapioca flakes are the least common form of tapioca, and they are usually found in international markets. Also called ‘instant tapioca,’ these flakes are used for thickening soups, gravies, and other sauces.
Tapioca Pearls
Tapioca pearls are round, with a gummy texture. They are made from tapioca, which has been moistened and then rolled. Tapioca pearls are best used for pudding or boba tea.
Is Tapioca Healthy?
Tapioca is high in both carbs and calories, just like other types of starches. Therefore, tapioca is not considered healthy, but it is similar enough to traditional flour that there is no health difference when one is swapped for the other.
Can Tapioca Be Swapped for Flour?
Tapioca flour can be swapped for wheat flour on a 1:1 basis. It can also be swapped for corn starch on a 1:1 basis. For any other type of starch replacement, read the tapioca package before making any sort of ingredient swap to ensure the right ratio is followed.
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