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WTF Tapioca Starch: Cassava at Your Service
Tapioca Starch is most likely already present in your pantry, but did you know that there are many varieties of tapioca starch? In addition to the pantry staple, there are many types of modified tapioca starch that can enhance gluten free goods, provide superior thickening power, and even turn oils into powders. Scott and Janie tackle this sticky array of tapiocas and share our recipe for a classic Laotian chicken noodle soup… in this week’s WTF
Product Links:
Druids Grove Organic Tapioca Starch
N-Zorbit M
I’m Free Rapid Tapioca Starch
Expandex Gluten Free Starch
Recipe Link:
Khao Piak Sen (Lao Style Chicken Noodle Soup)
Szechuan Chili Oil Powder
References and Other Links you Might Like!
WTF – Expandex
WTF – N-Zorbit M
Usage Chart:
| . | Usage ratio | Solubility | Texture | Uses |
| Tapioca Starch | Any | Hot | Elastic, chewy | Used for noodles, corn starch replacement, thickening, and doughs |
| Rapid Tapioca Starch | 10-12% to the weight of the flour | Hot | Elastic, chewy | Gluten-free baking |
| Expandex | 10-12% to the weight of the flour | Hot | Elastic, chewy | Gluten-free baking |
| N-Zorbit M | 40% | Cold | Powdery | Used primaily for turning oils/fats into powders |
| Ultra-Tex-3 | 0.2-8% | Cold or Hot, High Shear (Blender) | Smooth | Glazes 2-3%, Dessert sauces 3-4%, Good for cold applications, can be heated |
| Ultra-Sperse 3 | 0.2-8% | Cold or Hot, Low Shear (whisk) | Smooth | Gravy 3-4%, Pudding 6-8% |
| Ultra-Tex-8 | 0.2-8% | Cold or Hot, High Shear (Blender) | Creamy | Cream sauces 3-3.5%, Gravy/Jus 4%, Purees 6%, Pudding 8%, Good for cold applications resists heat better than 3,4. Higher viscosity than other ultra-tex and ultra-sperse. |
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (7)
April 28, 2020 2:39 pm
[…] Click Here to watch the full episode and learn more! […]
April 28, 2020 3:49 pm
Just wonder why you’re making a powder out of the chili oil. If it’s going to return back to oil in the soup, why not just add chili oil?
April 29, 2020 10:41 am
It adds a little extra to the presentation, and the chili oil powder can be used to garnish other dishes as well.
May 14, 2020 8:12 pm
I would love to know how to use the I’m Free tapioca starch in gluten-free baking.
June 15, 2020 5:10 am
Hi. How can I use tapioca starch to bind vegetarian ingredients to form a firm burger. Thank you.
June 15, 2020 7:41 am
It really wouldn’t work
January 5, 2022 6:55 pm
How is the Rapid different from the Expandex?