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View compareFrequently Asked Questions
- Q: What is tapioca flour and how can it be used in baking? A: Tapioca flour, also known as tapioca starch, is a gluten-free thickening agent made from the cassava root. It can be used as a direct substitute for wheat flour in a 1:1 ratio for baking bread, cakes, cookies, and doughs, making it ideal for gluten-free, paleo, and grain-free recipes.
- Q: Is the tapioca flour non-GMO and where is it sourced from? A: Yes, our tapioca flour is non-GMO and is sourced from Thailand, known for its high-quality cassava root. This ensures that you are using a natural and pure ingredient in your cooking and baking.
- Q: How should I store tapioca flour for optimal freshness? A: To maintain the freshness of tapioca flour, store it in a cool, dry place in an airtight container. Keeping it away from moisture and heat will help prolong its shelf life.
- Q: Can tapioca flour be used as a thickener for soups and sauces? A: Absolutely! Tapioca flour is an excellent thickening agent for soups, sauces, and gravies. It provides a smooth texture and can be used to thicken without altering the flavor of your dishes.
- Q: Is this tapioca flour made in the USA and what are the quality standards? A: Yes, our tapioca flour is packaged in the USA in a facility that adheres to Good Manufacturing Practices (GMP). This ensures the highest standards of hygiene and quality control for your peace of mind.