Tapioca starch/flour comes from the yucca root, as is cassava flour. Cassava flour comes from the whole root, while tapioca starch is the starch extracted from from the yucca root and is more processed. Although tapioca starch is low in nutrients, it is a great gluten-free flour alternative and allows you to recreate some great gluten-free dishes when combined with other gluten-free flours.
Uses: Biscuits, breads, cakes, cookies, gravies, puddings, soups, sauces
Key Nutrients: Low in nutritional value.
The Best Gluten-Free Pie Crust
- ⅔ cup white rice flour
- 3.5 Tbsp potato starch
- 2 Tbsp tapioca flour
- ¼ tsp sea salt
- ½ cup cold unsalted butter, shortening or lard
- 1 large egg
- Combine all the dry ingredients
- Cut the cold butter into cubes and add to the flour tossing to coat
- Use your hands to break apart the butter into flat disk-like pieces
- Add the egg and lightly knead until just combined
- Pat into a disk, wrap and put in freezer for 15 minutes
- Roll out the dough and use as your recipe calls for
- I like to put in the freezer for another 10+ minutes right before putting it in the oven
- Premix the dry ingredients and store in an airtight container or ziplock bag for a quick pie crust without the measuring.
- You can also make the pie crust and freeze before baking
Feel free to print it off by clicking the PDF file below and add it to your recipes!