Tapioca

Introduction:

Tapioca is starch extracted from the cassava root and is available in the form of flour, flakes or pearls. It has an almost completely neutral taste, is vegan, gluten-, lactose- and yeast-free.

Use/Preparation:

In gluten-free cooking, tapioca is often used for baking or cooking, for sweet and savoury dishes. In baking, it is used as an alternative to other starches and eggs, and in cooking, it serves as a binder for sauces, soups and desserts.

Health:

As a gluten-free starch product, tapioca is suitable for people with gluten intolerance.

Alternatives:

Rice, corn or potato starch are gluten-free starch flours that can be used as alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	353/1477
Fat	0,2 g
Healthy fatty acids	0,06 g
Carbohydrates	84,9 g
Sugar	0 g
Protein	0,6 g
Salt	0 g