Hi Dewanna,
Thank you for your question! Tapioca Starch/Flour is a stronger thickener so you won't need as much to replace All Purpose Flour in a pudding recipe. We would suggest using 2-3 Tablespoons of Tapioca Starch/Flour in place of the 1/2 cup of regular flour you recipe calls for. Mix the starch with some cold liquid first to make a slurry before adding into the rest of the liquid to be heated. This will help with clumping.
Thank you for your question! In our product line, Tapioca Starch is also known as Tapioca Flour, so they are the same thing. Sometimes Cassava Flour is also called Tapioca Flour (it can be confusing!), but with our products, Tapioca Flour/Starch is separate from Cassava Flour and they are two distinct products. If you have further questions, please let us know! You can reach us at customerservice@bobsredmill.com. Thank you!
Hi Becky! This would depend on the recipe and the ingredients list. Please email customerservice@bobsredmill.com for some brainstorming assistance!
Recently I was diagnosed with wheat allergies. My throat swells. Never all the way shut, but almost. So I’ve turned to gluten free life style after 60 years! But I have found that Tapioca flour & starch derived from the Cassava root do not work for my body. It has been a very long hard road trying to weave through what keeps my digestive tract and throat from ugly reactions. So please know, if you have wheat allergies you may not be able to do anything derived from the Cassava plant.
We cannot consume tapioca, cassava, corn, or nut flours. My gluten free blend consists of sweet rice, brown rice, sorghum, and potato starch with the tapioca( 1/2 c.)that I need to swap out. Could I just split and add an additional 1/4 cup each of potato starch and sweet rice or better to keep at 1/2 c. using either or?
Hi Kim - I'd suggest substituting potato starch for the tapioca starch in you blend.
Hi Ree - If it's being used as a substitution for tapioca starch, you would have best results with Sweet White Rice Flour. It's much starchier and will bind/absorb moisture in a recipe.
When a recipe called for 1/2 c flour how much tapioca flour should I use when making pudding?