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Eumarrah Hobart |
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ALSO KNOWN AS TAPIOCA STARCH
Tapioca flour is a fine white powder extracted from the starchy pulp of the cassava root only. Unlike cassava flour which is both the ground starch AND root. Its a neutral tasting flour thats ideal in gluten-free baking - aiding in creating a crispy crust and chewy texture.
HOW TO USE
> Excellent as a thickening agent for sauces, soups, gravies, puddings and dough due to its smooth texture.
> Especially good in cakes, bread and biscuits. Best used in combination with other gluten-free flours as it binds.
> Can be used as a substitute for arrowroot, or to replace wheat flour and cornflour in some recipes.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Thailand 100%
Nutrition info per 100g: Energy 1448 kJ; Protein <1 g; Total Fat <0.1 g; -Saturated <0.1 g; Carbohydrate 86.5 g; -Sugars 0 g; Sodium <5 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
