A neutral flavour and delicate texture for sauces, fillings and baking.

Tapioca starch works as a thickener and an ingredient in flour blends.

How to use:

• Vegetable sauces: mix with cold liquid first, stir into the hot sauce and heat while stirring until thickened.
• Berry fillings: helps bind the juices in pie fillings; use the amount specified by your recipe and allow for juicy fruit.
• Coconut puddings: mix with a cold portion of the plant-based drink before incorporating into the base during heating.
• Creamy soups: add as a slurry near the end of cooking when a thicker consistency is needed.
• Baking: use in blends with rice or buckwheat flour following a tested recipe.

Tip: Do not add dry starch directly to hot liquid, as lumps may form. Quantities and heating depend on the recipe; starch is not a complete flour substitute.

Ingredients: 100% tapioca starch from cassava root.

Nutritional information per 100 g:
Protein: 0.2 g.
Fat: 0.01 g.
Carbohydrates: 87 g.
Energy: 358 kcal.