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Bobs Red Mill
|about 19 servings per container|
|Serving Size: 0.25 cup dry (30 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||26 g (9%)|
|Dietary Fiber||0 g (0%)|
Also known as tapioca starch. To your good health - Bob Moore. An employee-owned company. Gluten free. You can see our quality! Tapioca flour, also known as tapioca starch, is ground to a powdery fine granulation from the dried roots of the cassava plant. It is a starchy and slightly sweet flour that is especially good for thickening soups, sauces, dips, pie fillings and puddings. Tapioca flour is also an excellent ingredient for gluten-free baking, as it lends a springy texture, promotes browning and makes crispy crusts. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an ELISA gluten assay test to determine if a product is gluten free. Wholesome. Dear Friends, Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to millions of people like you. Over the years we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory. Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort. To your good health, Bob Moore. To learn more about our gluten free products visit www.bobsredmill.com/gluten-free.
Manufactured in a facility that uses tree nuts and soy.
Keeps best refrigerated or frozen. Helpful Hint: As a corn starch substitute, use 2 tbsp tapioca flour for every tbsp corn starch.
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