Vitacost Gluten Free Tapioca Flour Description
Made from the starch of the cassava plant, tapioca flour is an excellent grain-free and gluten-free alternative to traditional flour for binding, thickening and baking.
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Made from the starch of the cassava plant
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Perfect alternative to traditional flour
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Use for thickening and binding your favorite recipes
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Won’t separate when refrigerated or frozen
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No additives, fillers or preservatives
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Certified Gluten free
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Vegan and Non-GMO
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Kosher
No gluten? No problem! It's easy to swap conventional flour with Vitacost™ Gluten-Free Tapioca Flour. Made from the starch of the cassava plant, it's an excellent binder and thickening agent for crusts, sauces and soups. Use with other Vitacost™ gluten-free four to make the perfect baking blend.
Use with other Vitacost® gluten-free flours to make the perfect baking blend.
About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Directions
To make Oatmeal-Cranberry Muffins
Ingredients
2 cups rolled oats
1 cup Vitacost® Gluten-Free White Rice Flour
1/2 cup Vitacost® Gluten-Free Tapioca Flour
1/2 cup Vitacost® Gluten-Free Potato Starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup milk
1 cup dried sweetened cranberries
Instructions
Preheat oven to 350°F. Line 48 mini-muffin cups with paper liners.
In a medium bowl, sift together the oats, flour, starch, baking powder, baking soda, xanthan gum, salt and cinnamon. In a large bowl, beat the butter on medium speed until creamed, add sugars and beat until light and fluffy. Beat in the milk, mixing until combined. On low speed, beat in the flour mixture. With a spatula, fold in the dried cranberries until they are evenly distributed throughout the batter.
Fill each mini-muffin cup three-quarters full with batter.
Bake for 14 minutes or until a toothpick poked into the middle of a muffin comes out with only a few crumbs.
Cool on a wire rack. Store at room temperature in an airtight container for up to 3 or refrigerate for up to 5 days.
Keep box dry and at room temperature (59°-86°F [15°-30°C]).
Free Of
GMOS, gluten, additives, fillers, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (Approx 40 g)
Servings per Container: About 23
| Amount Per Serving | % Daily Value |
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| Calories | 140 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 10 mg | 0% |
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| Total Carbohydrate | 35 g | 13% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Tapioca flour.
May Contain: Soy, Milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Apple Pie Filling Recipe
[vc_row][vc_column][vc_column_text]Skip the cans and make your pies shine with this fresh, from-scratch apple pie filling that’s bursting with real flavor. Juicy apples simmer with turbinado sugar, a splash of lemon, and a cozy mix of cinnamon, nutmeg, ginger and cardamom for a rich, caramel-like filling that’s perfectly sweet and wonderfully spiced. Thickened naturally with tapioca starch—no preservatives or artificial ingredients here — it’s a simple, wholesome upgrade to the store-bought stuff. Plus, it’s freezer-friendly, so you can stash a few batches away and have homemade pie magic on hand whenever the craving hits.
Apple Pie Filling Recipe
- 10 cups apples (sliced or cubed)
- 1 cup turbinado sugar
- 4 Tbsp. lemon juice
- 1/2 cup butter
- 1 Tbsp. vanilla extract
- 3 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. cardamom
- 1/4 cup + 3 Tbsp. water
- 3 Tbsp. tapioca starch
- Peel and cut the apples in cubes or thin slices. In a large pot, melt the butter and sugar. Add the cinnamon, nutmeg, ginger, cardamom, lemon juice, vanilla and the apples. Mix the ingredients until the apples are coated with the spices. Add ¼ cup water and cover with the lid. Cook under medium heat for about 5 -10 mins until the apples are slightly cooked.
- In a small bowl mix tapioca flour with 3 tablespoon water, until it forms a paste. Add it to the pot and mix it well into the apple pie filling. Cook it for a couple more minutes until the filling thickens.
- Turn off the heat and let it cool. Use it immediately or store it in the fridge in jars or airtight containers for a couple of weeks or freeze it in individual bags for 3-6 months.
Grab these ingredients and more at Vitacost.
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