Authentic Foods Tapioca Flour

by Authentic Foods

Product Features

• Kosher Certified by U.S. Kosher Supervision
• Tapioca Flour is a white flour made from the cassava root
• Use it to thicken sauces or add chewiness and lighten baked goods
• Shelf Life: approx 24 months
• 2.5 pound zip lock pouch

Product Description

Tapioca Flour is also known as Tapioca Starch. The flour, made form cassava root, is primarily used to thicken sauces or add chewiness and lighten baked goods. Pao de Queijo (Brazilian Cheese Bread) recipe on the back. It is packaged 2.75 lb. in a gold foil polypropylene bag.

Product Details

• Product Dimensions: 2 x 1.4 x 2.4 inches ; 2.8 pounds
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• ASIN: B000216TSE
• UPC: 788214000503
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #16,468 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Gluten Free Tortillas, November 9, 2008

By 

Dianna G "Go FLY" (Granbury, TX USA) - See all my reviews

This review is from: Authentic Foods Tapioca Flour (Misc.)

Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS

1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Pie Crust, December 28, 2007

By 

Jill E. List "Jill" (Sarasota, FL) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Authentic Foods Tapioca Flour (Misc.)

I used my original pie crust recipe but substituted part tapioca flour and part gluten free bread flour for a pumpking pie. Those family members that ate the pie made with the gluten free products and the traditional pie could not taste any difference between the two.