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- Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America.
- It is a perennial shrub adapted to the hot conditions of tropical lowlands.
- Tapioca flour is a wonderful thickener that is superior to arrowroot starch and potato starch.
- It provides a crispy crust and chewy texture in gluten free baked goods.
- It also serves as an effective thickening agent for other recipes such as homemade pudding, cookie dough, sauces and gravies.
- Bring 6 cups water to a boil in a deep pot, and add the tapioca.
- Bring it to a boil again, cover, and turn the heat down to medium low.
- Cook covered for 15 minutes, stirring occasionally to prevent sticking.