Tapioca Starch Making Machine
Katherine / 
14 Oct,2016
Have you ever wondered what the difference was between tapioca flour and tapioca starch?
I am guessing that many of you have because it is one of the most asked questioned that I have received when it comes to gluten free baking. It is confusing and one I had a lot of questions on when I first went gluten free. Tapioca starch and tapioca flour are the same thing. Asian type markets and products tend to label it as tapioca starch,while some companies lagel it as tapioca flour.But there is no difference in the actual products.
Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. The flour is made from the starch extracted from cassava. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen. Use in combination with other gluten free flours for best results.
Things You Should Know About Tapioca Flour:
Things You Should Know About Tapioca Flour:
1.Tapioca flour or or tapioca starch is gluten, grain and nut-free
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.
2. Tapioca flour or tapioca starchis not poisonous
Cassava root contains naturally occurring cyanide compounds,they can be extremely toxic.That’s why the traditional cultures who rely on cassava for sustenance have centuries old processes of soaking, cooking and fermenting.Rest assured that all commercially available cassava and tapioca flours do not contain any harmful levels of cyanide.
3. Tapioca flour or tapioca starch is high in carbohydrates
Per 100 grams, cassava has double the calories and carbohydrates as sweet potato. This makes it a valuable and relied upon food source for millions of native people. Tips: Don’t eat tapioca flour recipes at every meal.
4. Tapioca flour or tapioca starch is the most similar to wheat flour
Unlike other gluten-free flours such as almond or coconut flour, tapioca flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
For Tapioca Starch Making Machine, GELGOOG offers the total plant of making tapioca starch or flour with output 500kg/h, 1000kg/h,etc, from the raw material processing to the final packaging.
For Tapioca Starch Making Machine, GELGOOG offers the total plant of making tapioca starch or flour with output 500kg/h, 1000kg/h,etc, from the raw material processing to the final packaging.