Flavor & Texture

Tapioca’s superfine texture, coupled with its nearly neutral flavor, make this starch a must-have for your gluten-free pantry. I recommend tapioca starch for almost any gluten-free baking application. It adds a delicate crumb to cookies and crusts and a smooth texture to cakes and pies and makes gluten-free fried chicken authentic, honest-as-the-day-is-long fried chicken. In a pinch, when I run out of glutinous rice flour, I use tapioca starch to roll out my pie or tart crusts.