Tapioca Flour: Benefits and Culinary Uses

The tapioca flour has become quite popular in recent times: it is gluten free and can be used in replacement of flour, traditional in the kitchen.

Tapioca Flour Benefits and Culinary Uses 1

The tapioca is a food source for brazilian made with the starch extracted from the cassava, a substance farinácea also known as tapioca, gum, dry, flour, and tapioca flour.

It is a food quite versatile, easy to prepare and can often be found for sale in most of the hypermarkets Portuguese, and may come in the form of flakes or tapioca flour.

Its constitution is essentially based in carbohydrates, and contain small amounts of micronutrients like iron, calcium, magnesium, phosphorus and potassium.

It is one of the purest forms of starch (a type of carbohydrate) that exists, being poor in respect to the other macronutrients, notably, protein and fat.


In terms of nutrition, the tapioca flour provides (per serving of 30 grams):

  • 100 calories
  • 26 grams of carbohydrate
  • Trace amounts of sugars, protein and fat

Being essentially rich in carbohydrates and poor in micronutrients and fiber, the question that is certainly place at this moment is…

Tapioca Flour Benefits and Culinary Uses 2



… And not only. The tapioca flour does not contain any kind of traces of seeds, nuts or soya, is suitable for vegans and practically does not contain sugar.

This makes digestion easy and suitable for people with diseases of the forum about how, for example, celiac disease, diverticulitis, or irritable bowel syndrome, or for people with allergies to nuts and/or seeds.

It is also allowed in diets with plenty of accession in the present, as is the case of paleolithic dieting.


For contain little amount of protein, sugars, and fat has a caloric value reduced and can be used in several healthy recipes that can help in body weight reduction.

The use of tapioca flour can be a great alternative to using butter or equivalent vegetable oils, cream or dairy products, being suitable for people following a low-calorie diet and other problems, such as high blood pressure or alteration of the lipid profile.


The tapioca flour is virtually undetectable in culinary preparations, which makes it to be used both in sweet dishes as savory.

Has a positive effect on the texture of the preparations, helping to get a texture, crispy or making the cakes/pastries are more spongy and soft, without, however, interfering with the flavor of the remaining ingredients.

Other flours free of gluten, as is the case of the flour of coconut, flavor is quite strong and distinctive, overlapping many times the main ingredients of the recipes. In this way, the tapioca flour can be a good alternative.


In comparison with other flours, the tapioca flour absorbs and retains a large amount of water, playing, therefore, a good paper in that respect to bind, thicken and moisten the culinary preparations.

Considering that it is not always easy to obtain bread/ cakes/pastries with the proper consistency without the help of gluten (present in the flour is traditional), use the tapioca flour can prevent the preparations to break or become too dry.

Does not have exactly the same effect as the flour is traditional, but it helps, generally, that there is a better binding of ingredients when compared with other flours free of gluten, as is the case of almond flour or flour of coconut.
The tapioca flour can also be used in replacement of starch from corn. In addition, it has the advantage of not coagulate or disintegrate when refrigerated or frozen.

Tapioca Flour Benefits and Culinary Uses 3


This flour gluten free absorbs liquids almost immediately, especially if the liquid is hot, and is added to the flour slowly. It takes just a few drops of the liquid to the flour of tapioca is transformed into a mass gentle which can be later used, for example, in recipes for bread or cakes.
Note that in the respect of the culinary preparations whose goal is to replace the flour of traditional, tapioca flour works best when combined with other flours free of gluten.