I encourage you to submit questions regarding gluten-free cooking, eating, or any other (appropriate!) query that strikes your fancy. I’ll post some of the more frequently asked questions here, along with the answers, on a rotating basis.
Featured Question:
I have a recipe that calls for tapioca flour, but all I can find is tapioca starch. Can I use this instead?
You sure can. Tapioca flour and tapioca starch are the same thing; their names are often used interchangeably. Tapioca flour/starch is derived from cassava (also called yuca or manioc) root. It makes a great gluten-free thickener and crisp coating for fried foods, and also adds translucency and resilience to dumpling dough. Tapioca is often an ingredient in rice paper wrappers as well.
