- Tapioca starch.
- Natural flavour.
- Gluten-free. Suitable for coeliacs.
- 94% carbohydrates. 0% sugars.
- Vegan-friendly.
What is Tapioca Starch?
Tapioca Starch by FoodSeries is a 100% tapioca preparation, made from the tapioca present in cassava root, and ideal for gluten-free recipes.
This starch is commonly used as a thickener, or for the preparation of bases in recipes such as breads or cakes. It's a kitchen staple suitable for coeliacs.
Tapioca starch is suitable for vegan diets.
Why take Tapioca Starch?
The nutritional values of tapioca starch are fantastic, and it's one of the main sources of carbohydrates for those who can't consume gluten.
For everyone else, tapioca starch is great for mixing with other flours, such as oat flour or wheat flour, either in recipes or to thicken sauces, soups and creams.
0% sugar
Although tapioca starch, as well as cassava, or manioc, is very high in carbohydrates, it has zero sugar content.
Some cassava flours and tapioca starches on the market contain sugars.
Why?
Because they aggressively process the raw material, hydrolysing its carbohydrates and releasing sugars. But according to the most recent AESAN (2020) dietary recommendations, we should be trying to reduce the our sugar consumption as much as possible.
Our product contains no sugars because, as with everything else in our store, it is of extremely high quality. It has not been subjected to starch-denaturing treatments and is therefore native tapioca starch.
Gluten-free
Tapioca starch is the perfect product for coeliacs.
You can use it for your recipes, as you would with a wheat flour, but without gluten.
At HSN, we guarantee the total absence of cross-contamination. This is thanks to our GMP, HACCP and IFS certifications and our internal temperature, humidity, circulation and air filtration control systems.
Tapioca starch is perfect for gluten-free cooking and baking.
How do I use tapioca starch?
In any recipe! Here are some ideas:
In doughs
Mixed with other flours, it forms a light and flavourless base, ideal for all your different mixes:
- If you're not making gluten-free recipes:
Combine:
And,
- If you are making gluten-free recipes:
Combine:
Did you know...
Premium-quality Japanese Udon uses tapioca to improve the texture and preservation of the wheat flour noodles. Udon with tapioca is considered a premium haute cuisine in Asian countries.
In sauces and creams
I'm sure you've used cornstarch flour at some point in your life.
Well, tapioca starch performs the same function!
To thicken, you just need to:
Use half a measuring spoon, mixed in 200-250ml of water, milk or cold broth, and add it to the recipe you're preparing.
1 scoop approx. can thicken around 1 litre of sauce.
Vegan and coeliac-friendly
Chickpea tapioca starch flour is 100% suitable for vegan and gluten-free diets.
How does Tapioca Starch taste?
Tapioca starch has a neutral taste.
What products can you use it with?
It can be used with:
Bibliographic references
- Comité Científico AESAN. (Grupo de Trabajo) Martínez, J.A., Cámara, M., Giner, R., González, E., López, E., Mañes, J., Portillo, M.P., Rafecas, M., Gutiérrez, E., García, M. y Domínguez, L. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) de revisión y actualización de las Recomendaciones Dietéticas para la población española. Revista del Comité Científico de la AESAN, 2020, 32, pp: 11-58.
- Shigaki, T. (2015). Cassava: The Nature and Uses. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 687–693).
- Moore, C. O., Tuschhoff, J. V., Hastrings, C. W., & Schanefelt, R. V. (1984). Applications of Starches in Foods. In R. O. Y. L. Whistler, J. N. Bemiller, & E. F. Paschall (Eds.), Starch: Chemistry and Technology (Second Edition, pp. 575–591).
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