Tapioca Improves the Texture and Moisture in Baked Goods

Chandra Ram

One of the first alternative flours bakers turn to is tapioca, which is valued in gluten-free baking for the texture and moisture it lends a baked good, and in other cooking as a thickening agent.

Tapioca is the starch extracted from the cassava root (aka yuca or manioc), native to...