Tapioca flour (cassava starch)

Description

Tapioca flour, which is cassava starch, has a neutral, slightly sweet taste and a fine, snow-white texture, and after cooking, it becomes transparent and gelatinous. It is virtually gluten-free and low in protein, consisting mainly of easily digestible carbohydrates, providing quick energy; it is not a source of many vitamins or minerals, but it is hypoallergenic and well-tolerated by individuals with sensitive digestive systems. Commercially processed cassava starch is safe as it removes the natural cyanogenic compounds present in raw cassava. In the kitchen, tapioca flour is valued as a thickener for soups, sauces, and desserts, as a base for puddings, dumplings, and gluten-free baked goods, as well as for adding elasticity and crispness to baked items. It should be stored in an airtight container in a cool, dry place, away from moisture and heat sources; under home conditions, it stays fresh for several months, and in the refrigerator or freezer, it can last longer.