When baking or cooking with tapioca flour, we recommend using it alongside other gluten-free flours such as almond flour. This will help ensure that your recipe achieves the desired consistency.
It's also important to note how much liquid is in the recipe. When combined with liquid, tapioca flour will turn into a paste-like substance that can then be stirred into the rest of the recipe.
Tapioca flour’s water-absorbing capabilities make it perfect when adding moisture to baked recipes or used to thicken sauces. Because it is tasteless and odorless, it can be added to a recipe without changing the flavor.
Use It as a Thickening Agent
Want to thicken your favorite soup recipe without using traditional flour? Use tapioca flour! Despite its name, tapioca flour is a starch that makes a great gluten-free thickener. Instead of using wheat flour to thicken a soup or dressing, you can use tapioca flour to achieve the same effect.
Commonly substituted at a 1:1 1/2 ratio, we recommend first creating a slurry of tapioca flour and then adding it to your recipe. Doing so will ensure that the tapioca flour is evenly distributed and help prevent clumping.
Another thing we love about tapioca flour is the ability to enhance the appearance of a dish. When combined with liquid, tapioca flour will give a meal a glossy finish, unlike cornstarch, which is known for producing more of a matte finish.
While a glossy finish works well with pies and salad dressings, it might not be the perfect match for a gravy dish. Knowing how and when to use tapioca flour is key to perfecting your favorite recipe.