Adds structure to baked foods:

Tapioca flour is excellent for baking! Adding just the right amount of tapioca flour to your baked treats will create a light, airy, crispy and chewy texture. Perfect for adding to bread, cookies, brownies and pie crusts tapioca flours is a great way to ensure that your ingredients bind together without using gluten! When measuring out tapioca flour, it's crucial to get it just right. While adding the right amount will help you achieve the perfect texture adding too much could turn your treats into a gummy mess.

Used to make Bubble Tea:

Step out of your kitchen comfort zone and use tapioca to make bubble tea! To make perfect tapioca pearl dough, simply add hot water and food coloring to tapioca flour. Then follow along with your favorite bubble tea recipe to create the perfect pearls. A fun and unique treat be sure to buy extra-wide straws to drink your tea. It's half the fun!

When Frying:

When frying foods, you can dredge your meats or vegetables in a light coating of tapioca to give them a crisp exterior. You can also make a tapioca starch paste to make a super crunchy coating. This is a technique commonly used in Chinese cuisines and the secret to super crunchy Chinese-American favorites. You can also add tapioca starch to breading or flour mixtures to improve the crunchiness, and tapioca is an excellent addition to batters. Next time you make fish and chips or onion rings, try substituting some of the wheat flour with tapioca powder. You will end up with the crunchiest crusts you've ever made!

Browned Butter Pecan Ice-cream

Ingredients:

• 1 cup salted butter
• 2 cups whole milk, 1/2 cup heavy cream & 2/3 cup packed brown sugar
• 2 tablespoons tapioca syrup, 2 tablespoons sour cream
• 1 tablespoon + 1 teaspoon tapioca starch or cornstarch
• 1/2 cup to 1 cup roasted pecans or pecan pieces

Instructions:

Brown the butter in a saucepan, and reserve the clarified butter for another use. Keep the solids in the saucepan. Combine the starch with 2 tablespoons of the milk in a bowl and place nearby. Add the rest of the milk, heavy cream, brown sugar, and syrup to the solids in the saucepan. Bring to a boil and boil, stirring, for exactly 4 minutes.

Whisk in the starch-milk slurry, and continue cooking over low heat for just a moment, until the mixture no longer tastes of raw starch. Remove from heat, and whisk in the sour cream. Let the mixture cool, and then chill. Pack into a container, adding the pecans, and put it in the freezer for a few hours, or until it has hardened enough to scoop.

Brazilian Cheesy Bread

Ingredients:

• 1 egg
• 1/4 cup canola oil & 2/3 cup whole milk
• 1/4 teaspoon salt
• 1 1/2 cups tapioca flour
• 3/4 cup grated cheddar cheese

Instructions:

Preheat your oven to 375° F and lightly grease a 12 count muffin pan. In a food processor with blade attachment, add egg, oil, milk, and salt. Blend for 5 seconds. Add tapioca flour and blend on low for 10 seconds, or until combined. Add your cheese and blend for 5 more seconds, allowing the cheese to incorporate. Using a tablespoon measure, fill each muffin tin with 2 tablespoons of the batter. Bake for 25 minutes—the tops of your cheesy balls should be golden and puffy. Remove from oven and let cool slightly before removing from pan. These are best enjoyed the same day but will keep in an airtight container.

Vegan, Double chocolate muffins

Ingredients:

• 1 tablespoon ground flax meal, whisked together with 3 tablespoons warm water and set aside
• 2/3 cup sorghum, 2/3 cup brown rice flour, 1/3 cup tapioca flour & 1/3 cup potato starch
• 2 teaspoons baking powder, 1 teaspoon baking soda & 1/2 teaspoon salt
• 1/3 cup + 2 tablespoons cocoa powder & 1 cup vegan dark chocolate chips
• 3/4 cup organic cane sugar & 1 teaspoon apple cider vinegar
• 1 cup soy or almond milk & 1/3 cup vegetable oil
• 1 cup applesauce or pumpkin purée

Instructions:

Preheat your oven to 350° F and lightly oil and flour a 12-muffin baking sheet and whisk the dry ingredients together. Whisk together the apple cider vinegar and almond or soy milk until frothy. Add the vegetable oil and applesauce or pumpkin, and then stir in the flax mixture. Mix the wet and dry ingredients. If the batter is stiff or very thick, add extra 1-2 tablespoons non-dairy milk. Scoop the batter into the muffin cups by the heaping 1/3 cup. Bake for 20 to 30 minutes. Cool completely before enjoying.