Tapioca starch, organic and gluten free

Tapioca starch is a great addition to gluten-free flour mixes. It is silky, light and easy to digest. It improves the elasticity of pastries and may also be used as a thickener in sauces, soups and gravies.

What is tapioca?

Tapioca is derived from a naturally gluten-free root called cassava that is native to Africa, South America, and Central America. Europeans discovered it in the 1500’s. Tapioca starch is the powder extracted from dried cassava root using a process which includes grating, separation of starch from fiber, concentration, refining and dehydration. It is very common in Asia. In Taiwan, hot or cold bubble tea made with tapioca pearls is very popular.

Nutritional content

Tapioca is fat free and contains little protein. Its carbohydrate content is high. However, the glycemic index of tapioca starch is 55, while that of potato starch is 95. It also contains enough fibre and iron to contribute to improved intestinal transit.

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SOURCE

https://ici.radio-canada.ca/actualite/v2/lepicerie/niveau2_4361.shtml

https://www.maviesansgluten.bio/article/la-fecule-de-tapioca-une-aide-precieuse-en-cuisine-sans-gluten

https://www.celnat.fr/ref/tapioca

https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=tapioca_nu

https://fr.wikipedia.org/wiki/Tapioca

http://quetegourmande.canalblog.com/archives/2012/09/28/24943670.html