It's important to note that tapioca is not a flour, even when it looks like one; it is a dried and pulverized starch. When ...

You can make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

The gluten proteins in wheat flour form a loose network in a pancake batter, which provides elasticity and stops pancakes from crumbling. You can use gluten-free flours such as tapioca ...