Flours compare table for Tapioca

Tapioca flour, also known as tapioca starch, is a starchy white flour that is extracted from the root of the cassava plant. It is a common ingredient in various cuisines and is known for its versatile applications in cooking and baking.

Compare Tapioca:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Tapioca (100g)349 kcal0.2 g0.1 g85 g3.5 g1.2 g0.6 g1 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of tapioca flour::

  • Gluten-Free:

    Tapioca flour is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.

  • Neutral Flavor:

    Tapioca flour has a neutral taste, allowing it to blend well with other ingredients without imparting a distinct flavor. This makes it suitable for both sweet and savory recipes.

  • Fine Texture:

    Tapioca flour has a fine and smooth texture, similar to that of cornstarch. It is often used as a thickening agent in recipes to create a smooth consistency.

  • Excellent Thickening Properties:

    Tapioca flour is valued for its superior thickening properties. It can be used to thicken soups, sauces, gravies, and fruit fillings without clouding the liquid.

  • Gelatinization:

    Tapioca flour undergoes gelatinization when heated, resulting in a clear and glossy appearance. This property makes it an excellent choice for thickening pie fillings and certain desserts.

  • Chewy Texture in Baked Goods:

    In gluten-free baking, tapioca flour is often used to improve the texture of bread, cookies, and other baked goods. It adds a chewiness that can be lacking in gluten-free alternatives.

  • Binding Agent:

    Tapioca flour is frequently used as a binding agent in gluten-free recipes, helping to hold ingredients together and improve the structure of baked goods.

  • Alternative to Wheat Flour:

    Tapioca flour can be used as a wheat flour substitute in gluten-free recipes, providing a light and airy texture to baked goods.

  • Common in Asian Cuisine:

    Tapioca flour is widely used in Asian cuisine, particularly in the preparation of tapioca pearls for bubble tea and various desserts.

  • Gluten-Free Flour Blends:

    Tapioca flour is often included in gluten-free flour blends to enhance the overall texture and performance of the blend.

  • Resistant to Freezing:

    Tapioca flour has good resistance to freezing, which makes it suitable for use in frozen products or recipes that undergo freezing and thawing.

  • Storage:

    Like other flours, tapioca flour should be stored in a cool, dry place to prevent spoilage. It is advisable to keep it in an airtight container to maintain freshness.

Tapioca flour's unique properties make it a valuable ingredient in gluten-free and various culinary applications, contributing to the texture, thickness, and overall quality of a wide range of recipes.