Tapioca flour is one of our most popular, best-selling products offered at our online store. It’s a grain-free flour originated in Thailand and derived from the cassava root. Starchy, slightly sweet, and white in color, tapioca flour is perfect as a thickener in soups, stews or pie fillings. It’s also great for use in a gluten-free flour blend like the one featured in Silvana Nardone’s cookbook, Cooking for Isiah.
Silvana’s Kitchen Gluten-Free All-Purpose Flour
Makes: About 4 pounds
Prep Time: 15 minutes
6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour, preferably SHILOH FARMS
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer to an airtight storage container and place in a cool, dry place or refrigerate.
This flour is often specifically called for in gluten-free recipes because it helps add a crisp texture to the crust on gluten-free breads, and it can add structure without the grittiness to muffins and cakes. It also provides a beautiful sheen to gravies and pie fillings.
When using tapioca flour as a thickening agent, , mix it with an equal amount of cold water until it forms a paste. Then whisk the mixture into what you’re trying to thicken. This will help prevent clumping. Cook it briefly to remove the starchy flavor, but be careful not to overcook, as liquids thickened with some starches will begin to thin again if they’re cooked for too long or at a high temperature.
Our tapioca flour can be purchased in a 16 oz. bag and is certified gluten-free. Check out the Shiloh Farms website to see other flour options and recipes that use tapioca flour.