All About Tapioca Flour
Tapioca flour is a grain-free, gluten-free flour made using the starch extracted from the tapioca or 'cassava' root. It has a neutral taste and is often used as a substitute for traditional wheat or corn flour. It is an excellent source of carbohydrates.
Uses of Tapioca Flour
It is most commonly used in baking or confectionery. Due to its neutral smell and taste, tapioca is added to puddings or pie fillings to give them a thick and lush consistency. It is a vegetarian substitute for a binder instead of eggs in cooking. It adds texture and crispiness to deep-fried items like pakodas, potato chips and chicken. Many people also use tapioca as a thickener in soups or gravies.
Nowadays, tapioca starch or flour is in high demand since it is used in making boba balls in bubble/boba tea. But most importantly, tapioca is used in preparing gluten- and grain-free bread or flatbread. These breads are great for anyone on a special low-calorie diet. Tapioca is an excellent replacement for people with nut or grain allergies, celiac disease or gluten sensitivity.
Resistant Starch In Tapioca Flour
Tapioca contains resistant starch that is great for improving gut health. It is said to feed and support healthy or 'good' gut bacteria to sustain a healthy digestive system. Since it is light on the stomach and can help reduce inflammation, many people consume tapioca pudding to relieve tummy aches or indigestion.
Tapioca-resistant starch is also believed to improve metabolic health by reducing post-meal blood sugar levels, improving glucose and insulin metabolism, and keeping you full longer.
Benefits of Using Tapioca Starch
Tapioca contains calcium and iron to promote good health. Being high in carbohydrates, tapioca is excellent in contributing to weight gain. Additionally, it is low in sodium, making it a good choice if you want to shift to a more balanced diet.
So if you're looking for an allergen-free flour substitute for daily cooking or baking, try Amala Earth's 100% organic tapioca flour.
Frequently Asked Questions -
1. Is tapioca used in Indian cuisine?
Many people use tapioca starch and flour to make puris or other snacks, especially around Shivaratri. It is often used in preparing dishes for fasting during auspicious occasions.
2. Is tapioca starch the same as maida?
No, they are not the same. Tapioca starch/flour is extracted from the root of the cassava (Manihot esculenta). Maida flour is obtained by refining and finely milling wheat flour.
3. What is tapioca starch best for?
Tapouoca is a smooth white flour used in cooking and baking. It tastes neutral, making it the perfect thickener for pies or puddings. It is also used in deep frying, preparing soups and gravies.
4. Are Sabudana and tapioca starch the same?
No, tapioca powder is extracted by drying the starch of the cassava root into a flour-like consistency. Sabudnaa refers to tapioca pearl or sago.
