Tapioca Starch
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During World War II, and due to the shortage of food in Southeast Asia, many refugees survived on tapioca. In fact, this plant provides carbohydrates and other nutrients, not to mention that one can extract starch from it. As a matter of fact, tapioca starch is slightly sweet and very starchy, so you only need a little bit of it in baked goods. You’ll want to combine it with other gluten-free flours like brown rice, though. In fact, the best part about baking with tapioca starch is that it adds a nice crispness to the crust of gluten-free baked goods and helps keep the insides chewy. You can also use this amazing powder as a thickener in sauces, pies and soups and as a replacement for cornstarch
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