When using this flour in traditional recipes, substitute an equal amount of the gluten-free blend for the amount of all-purpose flour. If you are making gluten-free bread, mix together 3 parts millet and 3 parts sorghum with 2 parts each of potato starch, cornstarch and tapioca flour.
For variety, you can replace some of the millet or sorghum with oats, quinoa flour or teff flour. For a more delicate cake flour, combine approximately equal amounts of white rice flour, potato starch and tapioca flour.
Add a bit more of the rice flour and the potato starch. Use this blend to replace equal amounts of cake flour called for in traditional recipes. Because much of gluten-free baking is an art, not a science, you can experiment with the proportions in these blends until you achieve your ideal texture.
Tapioca flour adds a bit of springiness to your baked goods. Download our latest paper. It is used in the manufacture of a wide range of products, including: Yeast-leavened buns, artisan and pan bread Sweet goods batter cakes Icings Puddings Pie fillings Tapioca flour is a very valuable ingredient for modifying the rheology of food systems, both liquid and semi-solid.
Origin Tapioca flour is obtained from the roots of the cassava plant Manihot esculentus , which is found in equatorial regions between the Tropic of Cancer and the Tropic of Capricorn. Ayotunde May 29, at am - Reply. Cheryl July 14, at am - Reply.
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