Organic tapioca or cassava starch
Tapioca (Manihot esculenta) flour, also known as cassava starch, is a popular gluten-free alternative to wheat flour, which is derived from the starch-rich tuber cassava (manioc) from South America. Tapioca flour has gained popularity in recent years due to its versatility and suitability for a variety of dietary needs.
The benefits of tapioca flour:
Gluten-free: Tapioca flour is naturally gluten-free, making it a great choice for people with celiac disease or gluten sensitivity. This allows people with gluten problems to enjoy baked goods and other dishes traditionally containing wheat flour.
Easy to digest: Tapioca flour is easy on the digestive system, which can be particularly helpful for people with indigestion or sensitive stomachs. It is less likely to cause gastrointestinal discomfort than some other starches.
Energy source: tapioca flour is a source of carbohydrates and a quick source of energy. It is often used in recipes to add starchy texture and increase the calorie content of gluten-free dishes.
Thickener: due to its high starch content, tapioca flour is an effective thickener for soups and sauces. It adds a sparkle to these dishes without the floury taste.
Allergy friendly: Tapioca flour is suitable for those with various dietary restrictions. It does not contain common allergens such as wheat, dairy, nuts and soy.
Source of iron: Tapioca flour contains iron, which is essential for the formation of red blood cells and the transport of oxygen. Adding it to your diet can help fight iron deficiency.
Attention calories! Tapioca juice is high in calories, so it should be consumed in moderation, especially if you are watching your calorie intake.
Low nutrient content: although tapioca flour contains iron, it is generally low in essential nutrients such as vitamins and minerals.
Effects on blood sugar: Tapioca juice has a high glycaemic index, which means that it can rapidly raise blood sugar. People with diabetes or trying to control their blood sugar should use it in moderation.
Quantities used: Tapioca flour is made from cassava, which contains compounds called cyanogenic glucosides. When consumed in large quantities, these compounds can release cyanide. However, the processing methods used for tapioca flour remove most of these compounds, making it safe for consumption in small quantities.
Usage:
Gluten-free baked goods: tapioca flour can be used to make gluten-free bread, cakes, muffins, pancakes and biscuits. This gives a light texture to baked goods.
Thickener: it’s a great thickener for sauces, soups and puddings. To use tapioca starch as a thickener, mix it with a small amount of cold liquid before adding it to the hot mixture.
Baking: tapioca flour can be used as a gluten-free alternative to breadcrumbs.
Gluten-free flour blends: tapioca flour is used in many gluten-free flour blends to mimic the texture of wheat flour. Used consciously and in moderation, tapioca flour can open up a world of culinary possibilities for those looking for gluten-free alternatives.
Tapioca starch does not have a specific taste or smell, so it does not change the taste of the dish.
NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.
