{"id":2604,"date":"2018-07-09T02:56:09","date_gmt":"2018-07-09T07:56:09","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2604"},"modified":"2019-07-17T01:55:59","modified_gmt":"2019-07-17T05:55:59","slug":"how-to-make-tapioca-flour","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-tapioca-flour\/","title":{"rendered":"How To Make Your Own Tapioca Flour"},"content":{"rendered":"
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Tapioca is a part of many\u00a0gluten-free\u00a0flour mixtures. It adds a chewiness
\nand sweetness that’s sometimes lacking in gluten-free baked goods, and also
\npromotes browning.<\/span><\/p>\n

Tapioca is made from dried\u00a0cassava<\/strong>\u00a0roots, a starchy staple that plays a potato-like<\/span>
\nrole in the cuisines of tropical countries. It’s most commonly formed into small “pearls,”<\/span>
\nwhich absorb liquid and enlarge into\u00a0gelatinous\u00a0balls. In other words, those common,<\/span>
\ninexpensive tapioca pearls in your cupboard are exactly the same as the tapioca flour<\/span>
\nyou buy at the health-food store. To use them as flour, all you need to do is\u00a0grind them<\/span>
\ndown to powder.<\/span><\/p>\n

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A\u00a0spice grinder<\/strong>,\u00a0blender<\/strong>\u00a0or\u00a0food processor<\/strong>\u00a0is all you need to make your own tapioca<\/span>
\nflour. Spice grinders have a relatively small capacity, and most will only turn out a few<\/span>
\ntablespoons of flour at a time. Depending on your specific model, a blender might manage<\/span>
\nto pulverize 1\/4 cup to 3\/4 cup of tapioca at a time. A full-sized food processor can usually<\/span>
\ncope with two or more cups of tapioca at once.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

Whichever device you choose, the process is very similar.<\/span><\/div>\n
\n
Measure the tapioca pearls into the machine and process them, shaking occasionally,<\/span>
\nuntil they turn to fine powder. In a food processor or blender, you might opt to pulse<\/span>
\nthe tapioca several times until it’s partially powdered, then process continuously for<\/span>
\nseveral more seconds.Pour the ground tapioca through a sifter or fine-mesh strainer to remove<\/span>
\nany large particles. Regrind the large particles until all you have is powder.<\/span> <\/p>\n
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In\u00a0fruit pies<\/strong>\u00a0tapioca flour shines. It leaves the fillings as glossy and beautiful as
\ncornstarch does, <\/span>but — unlike cornstarch — it isn’t affected by\u00a0freezing<\/strong>\u00a0and\u00a0thawing<\/strong>,
\nand the fruit’s natural acidity won’t weaken its thickening effect. Its stringy texture
\nis much less noticeable in a cold slice of pie, and it’s further masked by the textures
\nof the crust and fruit.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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It can give a heated sauce or gravy an oddly stringy character, which many diners
\nfind off-putting. <\/span>That’s one reason why it’s made into pearls, which don’t have the
\nsame texture.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\"\"<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Tapioca is a part of many\u00a0gluten-free\u00a0flour mixtures. It adds a chewiness and sweetness that’s sometimes lacking in gluten-free baked goods, and also promotes browning. Tapioca is made from dried\u00a0cassava\u00a0roots, a starchy staple that plays a potato-like role in the cuisines of tropical countries. It’s most […]<\/p>\n","protected":false},"author":1,"featured_media":2608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,232,63,45,123,1],"tags":[266,133,270,144,267,269,268],"class_list":["post-2604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-breads-rolls","category-dairy-free","category-gluten-free","category-tips","category-uncategorized","tag-baking","tag-bread","tag-flour","tag-recipe","tag-sauce","tag-tapioca","tag-thickener"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2604"}],"version-history":[{"count":8,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"predecessor-version":[{"id":4059,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2604\/revisions\/4059"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2608"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}