Tapioca starch (or tapioca flour)

Description

Tapioca starch (tapioca flour) is a fine, white, almost transparent powder with a neutral, slightly sweet taste; when cooked, it becomes glossy and chewy, giving dishes a silky texture and elasticity. It mainly consists of easily digestible carbohydrates, contains very little protein, fat, and micronutrients, but is gluten-free and well-tolerated by people with gluten intolerance and sensitive stomachs; it is worth noting the high glycemic index, so consumption should be moderated in diabetes. In the kitchen, it is used as a thickener for sauces, soups, and puddings, in gluten-free cakes, to add crunch to coatings, and for making tapioca balls (bubble tea) and pearl tapioca. Store in an airtight container in a dry, cool place away from odors; to extend shelf life, it can be placed in the refrigerator or freezer.