Tapioca doesn't have much flavor, making it a versatile ingredient. It's used more as a texture enhancer than a flavor additive.
Tapioca flour binds ingredients and improves texture in baked goods. It adds chewiness to breads and crispness to pizza crusts.
Dredge meats or vegetables in tapioca flour before frying for perfect outer crispiness. It's also used to thicken sauces and soups.
Tapioca pearls, made by hydrating tapioca flour, are typically used in puddings and beverages. They add a unique texture to dishes.
Tapioca is packed with carbohydrates and contains minimal amounts of fiber, fat, and protein. It's not nutrient-dense but is a staple in many diets.
Tapioca flour is a great substitute for wheat flours for those with a gluten intolerance. It's naturally gluten-free and versatile in cooking.