Dough: Tapioca Flour

Tapioca flour is a starch extracted from the cassava root, a tropical root vegetable native to South America. The cassava root is washed, peeled, and then ground into a pulp. The starch is then separated from the pulp, washed, and dried to create a fine, white flour.

Tapioca flour is often used as a thickener in baking and cooking due to its neutral flavor and ability to create a smooth, glossy texture. It is commonly found in gluten-free products, baked goods, puddings, and sauces. Manufacturers use it to improve the texture and binding properties of foods.

Tapioca flour is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a carbohydrate and provides energy. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated tapioca starch and found no safety concerns. Evidence does not suggest adverse health effects from tapioca flour when consumed in typical amounts as part of a balanced diet.