BIO Tapioca flour is naturally gluten-free flour made of tapioca, starch obtained from the manioc root. It's an ideal source of healthy carbohydrates with low content of cholesterol. In comparison with other flours, it doesn't burden the organism and is non-allergenic.
BIO Tapioca flour - naturally gluten-free flour, ideal for cooking, baking and sauce thickening
BIO tapioca flour is made of tapioca which is a starch obtained from manioc root. It's an excellent source of complex carbohydrates with low content of cholesterol and is fat-free. It's suitable for cooking and baking of healthy recipes but also as a thickening for soups, sauces, and cooked meals as well as a replacement for jelly. Pastry made out of this gluten-free flour will last for a few days longer than the regular one, is soft and less crumbly.
BIO Tapioca flour and its advantages
- gluten-free flour
- source of complex carbohydrates
- suitable for baking and cooking of healthy recipes
- suitable for dough softening and sauce thickening
100% starch of manioca roots.
Table of nutritional values
|Nutritional values||in 100 g|
|Energy value||1485 kJ / 350 kcal|
|of which saturated fatty acids||0.1 g|
|of which sugar||0.5 g|
Store in a dry place and protect from heat.