Forms: granulated, pearls, flour/starch Appearance: granulated tapioca appears as irregular white crumbles, similar to coarse salt; pearls are opaque white balls of varying size; flour is a dense white powder Aroma: none in pearls; flour has a distinctive, almost soapy scent Taste: very neutral until you use too much. Overuse of tapioca can cause that soapy “gluten free” taste. Uses: thickener, pudding, bubble tea, Brazilian cheese bread. It’s a key ingredient in many gluten-free baking recipes Notes: Tapioca comes from the starch of cassava (also called yuca or manioc) root. Tapioca starch and tapioca flour are the same thing.
Recipes
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