- Let's Do...Organic
- For Perfect Cookies...and More!
- Certified Gluten-Free
- Vegan
- USDA Organic
- Kosher Pareve
- Non GMO Project Verified
- Certified Organic by QAI
Let's Do...Organic Tapioca Starch is ideal for thickening sauce or gravies. It is wonderful for baking and an excellent thickener of custards, pudding and pies.
Mix Let's Do...Organic Tapioca Starch with a equal amount of cold liquid until it forms a paste, then whisk it into the liquid you are thickening. Once the slurry is added, cook briefly to remove the starchy flavor. Do not overcook - liquids thickened with tapioca starch will tin again if cooked too long or at too high a temperature.
A versatile starch, tapioca is a dietary staple throughout the tropics and an important ingredient in numerous regional and ethnic cuisines. It is perfect for baker looking for a gluten free starch for their baking needs. Let's Do...Organic Tapioca Starch is traditionally crafted from the roots of tapioca plant. Also known as cassava, manioc or yucca, tapioca is native to South America and the West Indies. It was prized by the Mayans, who were early cultivators of this versatile plant.
Organic certification assures you of sustainable farming practices, which nourish soil, protect biodiversity and provide a premium to farmers. Consistent with our company policy, organic certification also prohibits the use of GMOs, artificial colors, preservatives and other unwelcome ingredients.
Suggested Use
Alison's Shortbread Cookies
- 1 lb butter or buttery spread
- 1 cup powdered sugar
- 1/2 cup Let's Do...Organic Tapioca Starch
- 3 cups unbleached wheat flour
- 1 tsp vanilla
Preheat oven to 350°. Blend butter or buttery spread and sugar until creamy. Add vanilla. In a separate bowl, mix tapioca starch and flour. Add the flour/tapioca blend to wet ingredients until well mixed. Drop by teaspoonfuls onto greased baking sheet. Bake for about 15 minutes (or until golden brown).
For variety: Substitute lemon or almond extract for the vanilla. Top with Let's Do...Sprinkelz.
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