Must-Have Tapioca Recipes + Meet Our Suppliers

When you first think of tapioca you probably picture a creamy bowl of tapioca pudding, the classic comfort-food dessert made from small tapioca pearls. But did you know that tapioca is a primary food for millions of people worldwide, and that tapioca flour has become an essential ingredient in gluten free and paleo cooking? We recently took a trip to Northeast-Central Thailand, three or four hours away from Bangkok, to visit our tapioca suppliers and get an inside look at this starchy staple. [caption id="attachment_1170222" align="aligncenter" width="750"] Bob's Red Mill's Heidi Scheiblehner (far left) and Sherry Dixon (in blue) visited our tapioca suppliers in Thailand![/caption]

Where Does Tapioca Come From?

Tapioca is a starch extracted from the root of the cassava plant, a crop native to Brazil that has spread throughout South America and Thailand. In fact, Thailand produces 60% of the world's exported cassava flour and products. Cassava, also known as yuca and manioc, is a woody shrub that produces starchy, edible tubers. It's planted in sandy loam and thrives in warm, tropical climates. It's a fantastic source of carbohydrates and can produce more calories per square foot than rice, wheat or corn. While cassava flour is made from the whole root, tapioca flour (also known as tapioca starch) is made from the starch. [caption id="attachment_1170223" align="aligncenter" width="750"] Our beautiful cassava crop in Thailand![/caption] Tapioca flour is gluten free, grain free and paleo friendly. It's extremely popular in gluten free baking because it lends a chewy, crisp texture in many baked goods, including Brazilian cheese buns, pie crust, cookies, crackers, muffins and more. However, our favorite use for tapioca flour these days is to make creamy, indulgent vegan cheese! You can also pour, whisk, stir, or fold tapioca flour into a recipe to thicken the consistency of a batter or mixture. Make sure to look for our favorite recipes, below.

How Are Tapioca Flour and Pearls Created?

When we visited our suppliers, we not only got to enjoy the gorgeous scenery and some pretty fantastic hospitality, but we got a thorough explanation of how they create tapioca flour. [caption id="attachment_1170224" align="aligncenter" width="750"] Hundreds of pounds of fresh cassava root, ready to be turned into Bob's Red Mill tapioca![/caption] There are two harvests a year: the largest is during the early wet season from March-May and is 60% of the harvest, while the second is from July-October and is 40% of the harvest. Plants are harvested when they are 8 to 12 months old, to ensure the roots are less fibrous. First, dust is removed from harvested roots, which are then peeled. Then they are run through a stone trap, washed, chopped and run through a rasper to pulp the roots. After being run through a separator to draw out the starch, the tapioca flour is then centrifuged, dried to a temperature of 120 to 195°C and shaken through a sifter to ensure a fine texture. The resulting powdery white flour can then be packed as-is or formed into round, small tapioca pearls.

Our Suppliers Give Back

[caption id="attachment_1170225" align="alignright" width="350"] One of the many wonderful cassava farmers we work with.[/caption] We've worked with most of our tapioca suppliers for more than 10 years, forming strong, mutually beneficial relationships. We select our partners not just because they provide high-quality products: we also choose companies that reflect our values. They treat their employees well and with respect, and give back to their local communities, too! One of our largest suppliers gave us some exciting details on their sustainability and community programs. They:

• Aim to be zero waste by 2020
• Give back 5,000 million baht ($152,347,500 US) to the community each year
• Supply farmers with fertilizer water and teach them to make fertilizer from cassava pulp
• Support education in local schools
• Invite students and colleges to tour their facilities
• Are involved in river preservation
• Educate their workers and farmers about mindfulness and giving back to the community

Our Favorite Tapioca Recipes

First things first: everyone love tapioca pudding! Our Tapioca Pudding recipe is soaked overnight and heated in the microwave for an easy, delicious dessert. We include chocolate and dairy free variations, too! Brazilian Cheese Buns (Pão de Queijo) are a popular traditional snack, and we can see why! These puffy little buns are filled with Monterey jack and cheddar cheeses and are absolutely addictive! Tapioca flour is one of the key ingredients in the crisp, buttery crusts of this Gluten Free Chicken Pot Pie! Shredded chicken and mixed vegetables make up the mixture and are then stirred into a creamy sauce and baked up as six mini pies or one 9-inch pie. This Gluten Free Braided Bread created by Sarena Shasteen is our wheat-free take on challah bread! Tapioca flour combines with a blend of other gluten free flours in a large bowl to create a soft, slightly sweet bread that's delicious as a snack or sandwiches. Did you know you can make delicious, luscious vegan cheeses using tapioca flour? Tapioca flour is the perfect ingredient to stir in your vegan cheese recipes to thicken and create the ideal consistency. Shea Cope shared her recipes for Vegan Mozzarella, Vegan Smoked Gouda and Vegan Cheddar Cheese. These are so easy to make and can be enjoyed by people who are avoiding dairy and those who love it! Tapioca is an excellent thickening agent, which you will appreciate when you bite into this incredible Honey Blackberry Pie! Made with our Gluten Free Pie Crust Mix, this fresh fruit pie showcases the delectable summer flavors of blackberries and fresh citrus. These toothsome, chewy Oatmeal Chocolate Chip Cookies are gluten free and flavor-full. They feature our Gluten Free Rolled Oats, chocolate chips (no raisins!) and a pinch of cinnamon for the ultimate lunch box dessert. These delightful Cinnamon Thins are made chewy and moist with tapioca flour and applesauce! These treats are a cross between a gingersnap and a snickerdoodle and absolutely delicious. Looking for an irresistible muffin? These gluten free Blueberry Muffins also feature plump juice blueberries, a zesty lemon glaze and--surprise--Garbanzo Bean Fava Flour! You can even swap out the blueberries for other seasonal fresh fruit for a different flavor. What are your favorite things to do with tapioca flour? Do you have a family tapioca pudding recipe to share? Post it below!