cassava flour?

cassava flour?

Postby teresawithoutanh » Fri Aug 24, 2012 11:23 am

I recently came across a product made with cassava flour. Looking it up, I found that it is another name for tapioca. Can someone tell me definitively what the difference is in both tasting and baking with tapioca flour and tapioca starch? Being new to this confusing world of Gluten Free, I was told that there is no difference, that one could be substituted for the other. However, upon further research, I found that cassava flour is derived directly from the root of the plant while the starch is extracted from the starch of the processed root. Any help, please?
> teresawithoutanh
Joined: Fri Aug 24, 2012 11:14 am

Re: cassava flour?

Postby dinydeek » Fri Oct 19, 2012 7:29 pm

tapioca flour and tapioca starch are the same thing.

There are other products like "Ultra Tex 3, 6 or 8 " that are modified tapioca and are used differently in cooking and baking.

Now, keep in mind if you are looking at Potato starch? It is very different then Potato flour.

Different Countries have different names for the same things. Like here we have chickpea or garbanzo bean flour- in other Countries it can be called Besan flour or any other number of names.
> dinydeek
Joined: Fri Oct 19, 2012 7:27 pm