How to Substitute Cassava Starch for Flour
Wheat flour and corn starch are useful and generic components, but some of the less common starches are equally valuable. 
For example,cassava starch is widely used in pudding milk tea, it also can be used as a general thickening agent or as a part of a gluten free flour mixture.Tapioca is a type of starch, which is often used as a food recipe, or as an alternative to other thickening agents. Because of its absorption properties, cassava meal is often used as a thickening agent.Because cassava is sweeter than rice flour, cassava starch is the best alternative recipe, such as pancake rice flour, cake crumbs and cakes.When using cassava starch instead of rice flour,you should not make the mistake of using plain tapioca, which has a grainier texture than tapioca flour.
There are several types of available cassava options, such as pearl cassava, cassava starch and cassava excellent moments.There is an appropriate time to use, although any cassava can be used to replace the flour.
What you need: cassava starch, spoon
Read the recipe and find out how much flour is needed. When using tapioca as a thickener to instead flour, it is important to use the appropriate measurements, which means finding out the original measurement.
Completing all the steps of the recipe until the thickening agent is made. Usually, thickening agents such as flour or cassava starch are added at the end of the recipe rather than at the beginning.
Add the tapioca when the recipe calls for the addition of flour as a thickening agent. For each cup of flour, 3 tbsp. cassava starch. You can use any of the cassava, though instant or fine starch has the best effect.
Stir in cassava until it is thick. Cassava is a more effective thickening agent than flour— it thickens liquids faster than flour and requires smaller amounts.
