Westpoint Semolina Wheat, 2 kg

Tapioca Flour can be used to replace flour on a 1:1 ratio when making sauces or gravies.
Mix 2 teaspoons of Tapioca Flour with 2 tablespoons of room temperature water until a light paste is formed. Remove the gravy from the heat source and whisk in the Tapioca Flour paste until smooth. Return to the heat source, stirring well, on low for about 10 minutes for the tapioca flour to thicken.

When using Tapioca Flour it is recommended to rest your cake batter or cookie dough for at least 10 minutes before going into the oven to allow the Tapioca Flour to absorb the liquids fully and thicken properly.

You can substitute Tapioca Flour for Corn Starch in most recipes. Use 2 tablespoons of tapioca starch for 1 tablespoon of cornstarch.

You can substitute Tapioca Flour for Rice Flour in most recipes. Use twice the amount of Tapioca Flour for Rice Flour. Example: If using 1/2 cup of Rice Flour replace it with 1 cup of Tapioca Flour.