Tapioca flour can replace common wheat flour and is therefore a great alternative for people suffering from celiac disease. Flour is excellent as an adequate substitute for baking in a gluten-free diet.
Ingredients: Tapioca starch
Nutritional values in 100g
Energy (kJ) - 1480 kJ
Energy (kcal) - 348 kcal
Fats- 0 g
Carbohydrates - 87 g of this sugar 0 g
Protein - 0 g
Salt - 0.02 g