The Secret of Tapioca Starch

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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.