Description

Tapioca flour/Manioc starch is a fine starch, modified by natural fermentation, called “polvilho” (manioc powder) and has several properties, such as thickener, stabilizer and alloy. It can be used in practical and healthy cooking recipes, since it does not have any characteristic flavor or smell. For this reason, it does not interfere with the finishing of the preparation.

Fat free, rich in easily digestible carbohydrates and gluten free, this food can replace flours in several products, being an option for people who have gluten intolerance.

Tapioca flour / Manioc starch is just what you’ve been missing from your gluten-free baking. Made from the cassava root, in South America, it serves as a great thickening agent for gravy and various other sauces. Since it’s milled into a fine, white powder there’s no need to worry about it changing the color of your dish. It also will not interfere with the flavor of your goods. This starch is low in sodium, and saturated fat.