» Tapioca Flour Uses
» Tapioca Flour Nutrition
» Tapioca Flour Recipes
» Tapioca Flour Alternatives
Called bột năng in Vietnam, tapioca flour most notably has gained in popularity due to the fact that it is gluten-free. Now this is a very important consideration for myriad people in the world, given that nearly 1 in 100 people in the UK alone is affected by gluten-related coeliac issues that has rendered their gastrointestinal tract damaged for life. So, naturally gluten-intolerant people prefer to use pre-leached tapioca flour for a number of culinary uses. So, let us begin with some of the uses of tapioca flour and then go on to other considerations.
An unusual trait of tapioca flour happens to be that this smooth-textured, light and super white flour goes from opaque to translucent, on being cooked. And this happens to one of the very reasons that tapioca is so often used in cooking. Let us see some other uses of tapioca flour.
- Tapioca flour is one of the preferred bets when it comes to baking, because it renders a very desirable chewiness to baked products such as patties, muffins and biscuits.
- Whether baking French bread or white, tapioca flour is extremely suitable for the purpose, leaving you with very white loaves.
- It is a rather economical thickener given that it inspissates at relatively low temperature, saving energy in the process. Since it thickens so readily, sauce correction at the last minute is easier with tapioca flour at hand. It also happens to remain stable and not coagulate or separate out on being chilled, unlike cornstarch. So, a natural choice for delicacies that require freezing.
- Tapioca flour can be used to thicken pie fillings, sauces, gravies, stews and soups as it leaves them looking glossy, sheeny and very appetizing.
- Tapioca flour is a very good thickener to use in Crock Pot or slow cooking recipes.
- Tapioca flour also happens to be a fantastic dredging flour, when mixed with cornstarch. You can simply cover the chicken or any other item with the flour, immerse it in whipped egg and then again coat it with the flour and voila! Your food's well-dredged to be fried.
Other than being a gluten-free flour, what other nutritive aspects does tapioca flour have? The following data will answer that question of yours. Now in 40 grams of tapioca flour, you can expect to find about 130 calories and all of it comes from carbohydrates alone. You will find approximately 26 grams of carbohydrates in 4 tablespoons of tapioca flour, which makes up for 9% of the Daily Value stipulation for carbs in a day. This flour has no fats in any form, no vitamins and no minerals in it and is almost protein-free as well.
Here I give you a few recipes that you can concoct with tapioca flour. You will notice the qualities of this flour as soon as you employ it for dishing out gastronomic delights.
*Click on the images for a better look.
Since tapioca is so popular in Brazilian cuisine, I cannot help but leave you with this traditional Brazilian recipe enjoyed with milk shake, coffee or pineapple juice.
Now in case you cannot lay your hands on this fantastic starchy flour, you can use these substitutes for tapioca flour.
- You can use an equal amount of tapioca pearls, blend them in a mixer and use it for thickening pie filling.
- You can use double the amount of instant flour for sauces. But you must know that your sauce will no more be translucent or resistive to chilling.
- Using potato starch, arrowroot or rice starch instead of tapioca flour is also possible, but all the three options separate out on being cooled. So, use them for dishes that require no chilling.
- For 1 cup of tapioca flour you can commingle three-fourth cup of regular flour and one-fourth cup of cornstarch.
- Since tapioca flour is a great cornstarch substitute, you can use cornstarch instead of tapioca, too. But again cornstarch isn't stable on cooling and also happens to take a lot of time to thicken.
- In my opinion, your best bet would be to use sweet rice flour instead of tapioca flour, as it doesn't separate out on cooling, just like the flour it is replacing.
Finally, I will leave you with two dry, gluten-free and super versatile mixtures that can be made using the flour of tapioca. These mixtures can replace flour successfully in any given dish.
Try these out soon. Many people swear by the goodness of tapioca flour, so even you are bound to gain from it. After all, this flour works for your well-being and makes your food look good as well.