Our gluten-free tapioca starch/flour is a great alternative to traditional wheat flours. The starchy white flour has a slightly sweet flavor and can be used in a variety of ways for baking. It helps add a crispness to crusts and breads have a chewier texture. It makes a great thickener for soups, gravies, sauces, and puddings. Use 2 Tbsp. tapioca starch in place of 1 Tbsp. cornstarch. Use with other gluten flours for best results.
Ingredients: Tapioca Flour. Naturally gluten free product.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.Shelf life estimates are based on industry studies from sources deemed reputable. Since we have no control over individual storage practices, we must disclaim any liability or warranty for particular results.Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans, product may store up to 10-15 years.
Directions: Tapioca flour is an alternative to wheat flour. It helps bind gluten free recipes. When using as a thickener, use 2 tbsp. tapioca in place of 1 tbsp. flour or cornstarch. Combine with other flours-potato or rice-in order to yield results that most closely resemble traditional wheat baked goods.