Thanks Andrea, Good research and information. The tables in the current books list tapioca as having an FP of 16 grams per 100 grams of flour. So not too bad. But I agree with you on your point. With any flour / starch, it’s best to proceed with caution. Also, how it’s prepared (boiling vs. baking vs. frying, etc.) can affect the FP.
Reply To: Baking & Fast TractNorm Robillard2014-12-01T02:08:26-04:00