Wondering how to complete your soup or gravy dish without tapioca flour? If yes, read on to learn a few tapioca flour substitutes.
Tapioca flour is one the most commonly used thickening agents for soups, gravies, stews, etc. It is made out of the roots of the tapioca plant and is also known by common names like ‘cassava’, ‘yucca’, ‘aipim’, ‘mandioca’, etc. The tapioca plant is the native to the Amazon region, but these days it is cultivated in many countries due to its benefit as a cooking agent. The roots of this plant are ground to produce starch which further undergoes processing to take the form of powder, flakes, sticks and pearls. It is during the processing stage that the toxins are removed from the starch thus making it fit to be eaten. The edible product is then soaked in water whichrehydrates it and renders it as good and safe to be used as a thickener. However, there might be occasions when you are unable to get tapioca flour to complete your dish. The sections that follow will throw light on some of the most popular tapioca substitutes that can be used instead of tapioca flour. Read on to learn more about them.
Substitute For Tapioca Flour
Instant tapioca is one of the best substitutes for tapioca flour. You can grind instant tapioca into a powder which can be then used instead of tapioca flour. This substitute is the closest match since it is made out of the same source, the tapioca root.
Cornstarch can also be used as a substitute for tapioca flour. Cornstarch helps thicken soups and gravies just like tapioca flour, but the result will not be the same when combined with acidic ingredients. Make sure not to mistake your cornmeal with cornstarch, you will end up with the most undesirable result.
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