Product Description

Tapioca Flour is also known as Tapioca Starch. The flour, made form cassava root, is primarily used to thicken sauces or add chewiness and lighten baked goods. Pao de Queijo (Brazilian Cheese Bread) recipe on the back. It is packaged 2.75 lb. in a gold foil polypropylene bag.

Product Details

• Amazon Sales Rank: #3934 in Grocery
• Brand: Authentic Foods
• Dimensions: 2.36" h x 1.38" w x 1.97" l, 2.75 pounds

Features

• gluten free, wheat free

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Reviews

Pie Crust
I used my original pie crust recipe but substituted part tapioca flour and part gluten free bread flour for a pumpking pie. Those family members that ate the pie made with the gluten free products and the traditional pie could not taste any difference between the two.

Gluten Free Tortillas
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS

1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.

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