|
|
| Line 1: |
Line 1: |
| − | {{ingredient}}
| + | #REDIRECT [[wikipedia:Tapioca Starch|Tapioca Starch]] |
| − | | |
| − | '''Tapioca Starch''', sometimes called '''tapioca flour''', is a refined white [[Cookbook:Flour|flour]] made from the [[Cookbook:Cassava|cassava root]]. It is broadly used as a thickener for [[Cookbook:Sauces|sauces]], [[Cookbook:Soup|soups]] and [[Cookbook:Stew|stews]]. It can also be used in [[Cookbook:Baking|baking]].
| |
| − | | |
| − | Tapioca starch is very fine and starchy, and is often used as a substitute for [[Cookbook:Arrowroot|arrowroot starch]] and [[Cookbook:Cornstarch|cornstarch]]. | |
| − | | |
| − | Tapioca starch is [[Cookbook:Gluten-Free|gluten-free]], and is often added to gluten-free baking as a thickener and binder to make up for the lack of [[Cookbook:Gluten|gluten]] in those recipes. | |
| − | | |
| − | ==See also==
| |
| − | *[[Cookbook:Manioc Flour|Manioc Flour]]
| |
| − | | |
| − | [[Category:Flour]]
| |
