Everything You Need to Know About Tapioca
Tapioca is a starchy substance derived from cassava root, a plant that mostly grows underground, similar to a potato. This vegetable, which is native to South America, thrives in tropical and subtropical regions and serves as a vital source of nutrition for millions of people worldwide. Nowadays, tapioca has become a popular alternative to wheat flour for gluten-free baking, and you can find tapioca starch in the gluten-free section of most grocery and health food stores.
To make cassava flour, you need to peel, dry, and grind the entire root, while tapioca is produced by washing and squeezing the cassava root. This process results in a starchy pulp that is then transformed into tapioca. Unlike other starches, tapioca is low in allergens, making it a safe option for most people, this is the main reason tapioca rather than corn in making my bathbombs more boyant.
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