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.

Flour (100g) Calories Fat Saturated Fat Carbs Sugar Fibre Protein Iron
Almond 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
White wheat 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg
Semolina 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Buckwheat 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Brown rice 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
White rice 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
Coconut 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Tapioca 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
Soya (defatted) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Corn 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Quinoa 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Millet 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Flaxseed 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Red lentils 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Psyllium husk 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Oats 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Chia Seeds 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 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.