How is it made?
Tapioca is extracted from the South American cassava plant. When the roots have fully developed, they are harvested and the starch is extracted from the root by a repeated process of washing and pulping the mixture, and separating off the liquid.
Ingredients
Certified Organic Tapioca Flour
Nutritional Information
| NUTRITIONAL INFORMATION | |||
| Serving Size – 20 g | Servings per Pack – 25 | ||
| Avg. Qty.
per Serve |
%
DI/RDI |
Avg. Qty.
per 100 g |
|
| ENERGY
PROTEIN FAT, TOTAL -SATURATED CARBOHYDRATE -SUGARS SODIUM GLUTEN |
292 kJ
0.0 g 0.0 g 0.0 g 17 g 0.0 g 0.0 g NOT DETECTED |
3.4 %
– – – 5.5 % – – – |
1460 kJ
0.0 g 0.2 g 0.0 g 85.3 g 0.0 g 1 mg NOT DETECTED |
Product of Holland
Percentage Daily Intakes are based on an average adult diet of 8700 kJ.
Ways to use it
Tapioca is extremely smooth flour, which make for a great thickener in sauces, pies and soups.
Tapioca Flour can sometimes behave similar to cornflour but will become gelatinous at times once cooked. Best to use in combination with other gluten free flours.
Substitution Ratios:
1.5 tsp tapioca flour : 1 tbsp wheat flour
2 tbsp tapioca flour : 1 tbsp cornflour
Disclaimer
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Please always read the labels, warnings, and directions provided with the product before using or consuming a product.
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