Vilgain Tapioca Flour is a fine, gluten‑free flour made 100% from the starch of the cassava tuber. It is grown in the southern and central regions of Myanmar and is one of the richest sources of carbohydrates in the subtropics.
Tapioca in the form of flour has several advantages. The most important one is its natural gluten‑free nature, which makes it suitable even for celiacs. Equally useful is its excellent digestibility and exceptionally smooth texture.
Another major benefit of cassava root flour is its complete taste neutrality. This means that anything you bake or thicken with it will retain the full flavour profile of the other ingredients used.
Tapioca flour is versatile and is great for sweet desserts, thickening sauces and soups, pizza dough or pasta. Don't be afraid to use it to make pancakes and crepes, as it will contribute to their perfect texture.
Starch from the root of the Manioc shrub (tapioca) 100 %.
| 100 g | |
| Energy | 1469 kJ / 351 kcal |
| Fats | 0,1 g |
| - of which saturated fatty acids | 0,1 g |
| Carbohydrates | 86,5 g |
| - of which sugars | 0,1 g |
| Fibre | 1 g |
| Protein | 0 g |
| Salt | 0,1 g |
