Tapioca Flour

Tapioca flour is derived from the tropical plant tapioca and can be used for making both sweet and savory dishes. It has the advantage of being gluten-free, making it suitable for people with celiac disease or those following a gluten-free diet.

Due to its very neutral taste and aroma, it is often used as a binding agent in various recipes and can be compared to corn starch. This is one of the reasons why it has so many culinary applications. It does not overpower other ingredients in dishes and can be added to thicken soups, sauces, and stews. Tapioca flour is also used for glazing baked goods and to add softness to gluten-free bread.

Nutritional Value of Tapioca Flour

• Energy: 1498 kJ / 358 kcal
• Fats: 0.02 g
• Saturated Fats: 0.01 g
• Carbohydrates: 88.7 g
• Sugars: 3.4 g
• Protein: 0.2 g
• Dietary Fiber: 0.9 g
• Salt: 0.0025 g

Suitable for vegans. It should not be used as a substitute for a varied and balanced diet.

Usage Suggestions: Can be used for making both sweet and savory gluten-free dishes.

Storage: Keep in a cool, dry place, away from children.

Expiration date and batch number: Indicated on the packaging.

Manufacturer: Mattisson Healthstyle, Netherlands