Some ingredients can make a difference in both the final result and the accessibility of the product. This is the case of tapioca flour. Let’s find out things And how to use cassava flour!
We are in the field of alternative flours, gluten free ones and suitable for celiacs: the tapioca flour it is a gluten-free flour that is very precious in the kitchen.
We met her when we talked about how to replace potato starch or when we delved into the recipe for Dragon Clouds or how to make noodles at home.
What is tapioca flour?
There tapioca flour it is a product obtained from the processing of a tuber with a brown surface and white interior typical of South America, called cassava (or otherwise known as yuca or cassava).
How does tapioca taste?? The tuber of Manihot schoolgirl It has a neutral and undefinable flavour, except for a note reminiscent of almond and a spicy aftertaste.
To obtain flour, the tuber pulp is ground into a puree and washed to separate the starch from the water and fiber. The extracted starch is dried and ground into a fine powder, which is the tapioca flour.
Where can you find tapioca flour?? It is available at supermarket (provided it is well stocked) and in many grocery stores specializing in gluten-free products or online stores.
What is the difference between flour and tapioca pearls?
There tapioca flour and the tapioca pearls are produced from the same source, the root of the cassava plantbut they differ significantly in their shape, texture and uses in cooking.
On the one hand there is the tapioca flour, that is, a finely ground powder, obtained by extracting starch from the cassava root. It is a white, light and silky flour.
On the other hand, tapioca pearls appear as translucent spheres prepared from starch extracted from the root. These are created through a manufacturing process that involves the formation of a paste from tapioca starch and its subsequent transformation into spheres through heating or drying. They are commonly used in desserts such as bubble tea (Taiwanese tea) or in dishes such as pudding due to their gummy and transparent consistency when dissolved in a boiling liquid.
Tapioca flour, nutritional properties
From a nutritional point of view, the tapioca flour it inherits much of the profile of the cassava root: high amount of carbohydrates and low protein content.
As regards calories, however, we must keep in mind that 100 grams of tapioca flour correspond to approximately 360 calories.
What are the benefits of tapioca?
The characteristics of the tapioca flour make it a valid ally in the kitchen: that’s why choose this flour!
- Gluten free: The tapiona flour and without gluten and therefore it is perfect for those who have gluten intolerance or allergy problems. It also offers a lightweight and versatile alternative to wheat flour.
- Lightness: Its light and silky consistency gives lightness to desserts and preparations without weighing them down.
- Digestibility: This flour is very digestible and for this reason it is often used to prepare dishes for small children and people with disorders related to the digestive system.
- Energy: Tapioca flour and carbohydrates. The high carbohydrate content and mineral content (e.g. magnesium, potassium, phosphorus and calcium) makes this flour the perfect aid for recovering from convalescent periods.
How to use tapioca flour in cooking: recipes and ideas
This gluten free flour is undoubtedly an ingredient capable of giving an extra something to the preparations. Here are some ideas for use tapioca flour in the kitchen:
- Give lightness – The distinctive characteristic of tapioca flour lies in its ability to give lightness to dough without compromising consistency. Used in desserts, bread products and baked dishes, it gives a softness and lightness that elevates the sensorial quality without weighing down the preparations.
- Thicken – It has a high thickening power which allows you to thicken sauces, soups and creams without altering their flavour, giving consistency without lumps. As already mentioned, it is an excellent substitute for potato starch (and also corn starch).
- Replace eggs – The tapioca flour it’s excellent replaced of the egg, considering the binding and thickening capacity. A couple of spoons are enough for each egg.
- Give crunchiness – It is the ideal companion for coating ingredients before frying: the result is a crispy, golden crust that enhances the flavor without weighing it down.
More tips…
In principle it is sufficient to add the tapioca flour to traditional flour or replace it completely, but it is advisable to take some precautions to fully exploit the potential of this ingredient.
- Accurate dosing – You must use the tapioca flour in moderation to exploit its qualities without overpowering the original flavours.
- Gradual experimentation – The best way to understand its impact on textures and flavors is to add the tapioca flour gradually.
What are the contraindications?
There cassava flour it is safe for most people, but it is good to make some considerations to avoid slipping into error.
- High in carbohydrates – Since it is high in carbohydrates, it may not be suitable for low-carb diets or for people who need to carefully monitor their carbohydrate intake.
- Low fiber and protein content – Compared to other alternative flours, it has a relatively low fiber and protein content, so it may not be the ideal choice for those looking to increase the intake of these nutrients in their diet.
- Effect on blood sugar – The tapioca flour It has a high glycemic index and this could affect blood sugar levels.
Can cassava root be consumed?
Whoever finds himself in his hands cassava root he can consume the tuber as he would the potato, but only if he dedicates himself to careful preparation before consumption. Why? Contains cyanogenic glycosides which can produce hydrogen cyanide during digestion and be toxic (if ingested in large quantities).
The processing of cassava root it is essential to make it safe for human consumption. This process involves several stages:
- Peeling and washing – The roots are peeled to remove the external skin and washed carefully to remove any residual soil.
- Pressing or maceration – Some techniques involve squeezing the root to remove toxic latex or maceration in water to reduce the harmful substance content.
- Cooking – Cooking the roots is essential to neutralize any residual traces of cyanogenic glycosides. Usually, they are boiled or cooked before being used in various recipes.
Cassava can be consumed in a variety of ways once prepared properly: boiled, roasted, fried, or used as an ingredient in dishes such as purees, soups, or stews.