How to Bake With Tapioca Flour
Tapioca flour comes from the cassava root. Dried and powdered, the root becomes tapioca flour, often used in gluten-free baking and as a thickener for pie fillings, puddings and sauces. You cannot substitute tapioca flour for an equal portion of wheat flour in recipes due to the presence of gluten in wheat flour and tapioca flour's lighter texture. To properly use tapioca for baking, mix it with other gluten-free flours and xanthan gum to replicate the properties of wheat flour in your dishes. Does this Spark an idea?
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Things You'll Need
- 1 part tapioca flour
- 2 parts potato starch
- 6 parts rice flour
- 1 tbsp. xanthan gum per 1/3 cup tapioca flour used
- Mixing bowl
- Resealable container
- Recipes with wheat or tapioca flour
Instructions
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1
Combine the tapioca flour, potato starch, rice flour and xanthan gum together in a bowl.
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2
Transfer the mixture to a resealable container in the pantry.
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3
Use this flour blend as a 1 cup for each cup substitute for wheat flour in recipes.
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4
Use tapioca flour as directed in recipes requiring tapioca flour or starch.
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1
Tips & Warnings
Remember that as with any baking substitute, the results will not taste exactly the same as an original recipe made with wheat flour, and for most baked goods the texture will be softer when you use tapioca flour instead of wheat flour.
Expect that some baked products which rely heavily on gluten in wheat flour, such as yeast breads, might not rise as high when made with tapioca flour.
Look for tapioca flour and xanthan gum in health-food stores or do a search on the Internet for allergy-free cooking products. Several companies manufacture and market the tapioca flour, xanthan gum, potato starch and rice flour required for the wheat-flour substitute.
