Enjoy this ancient and versatile starch derived from the tapioca root, also known as cassava, manioc or yuca in various countries.
Native to South America and the West Indies, tapioca was enjoyed by the Mayans, who were the first to harvest cassava.
Let's Do...Organic Tapioca Starch may be used to thicken soups, pies and gravies, and is prized by those who are allergic to other starches. It conveniently replaces other starches in your favorite recipes.
1 lb butter or non-dairy 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 non-dairy 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).
Options: Substitute lemon or almond extract for the vanilla. Top with Let's Do...Sprinkelz.
Organic tapioca starch.