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Tapioca Coarse & Granulated Starch
Carefully sourced from top-quality cassava roots and minimally processed to retain a coarser texture, this gluten-free coarse tapioca flour features small bead-like granules for extra crunch, offers a neutral flavor that won’t overpower seasonings or sauces, delivers a distinctly light, airy crispiness, and proves remarkably versatile for fried meats, vegetables, and snacks.
Features & Benefits
Gluten-Free & Allergen-Friendly
Ideal for those avoiding wheat-based coatings. Enjoy crispy fried foods without gluten.
Extra Crunch
The coarse granules form a sturdy crust that remains crispy long after frying.
Light & Airy Texture
Even with a thick coating, foods remain light and never feel heavy or oily.
Enhanced Flavor Retention
Locks in spices and marinades better, ensuring every bite is full of flavor.
Effortless Storage
Stays fresh for months in a cool, dry spot, making it a convenient pantry staple.
How to Use Coarse Tapioca Starch for Frying
Fried Chicken & Seafood
Method: Season your protein, dip it in beaten egg (or your preferred binder), then coat it generously with coarse tapioca starch—alone or mixed with other seasonings.
Result: A golden, crispy exterior that stays crunchy even as it cools.
Vegetable Tempura
Method: Mix coarse tapioca starch with cold water and seasonings to form a light batter. Dip sliced vegetables and fry until lightly golden.
Result: Delicate, airy crust that highlights the natural sweetness of the vegetables.
Gluten-Free Snack Coatings
Method: Dust homemade fries or onion rings with the starch before frying.
Result: A perfect balance of crunch and tenderness, without gluten.
Nutritional Highlights
Naturally Derived
Comes straight from the cassava root, with no synthetic additives.
Low in Fat
It’s practically fat-free (frying results may vary).
Easy to Digest
Gentle on the stomach and less heavy than some other starches.
Frequently Asked Questions (FAQ)
Yes! Our coarse tapioca starch is naturally gluten-free and produced in facilities that follow strict allergen safety standards.
Absolutely! You might need to adjust seasonings and cooking times slightly, but it generally offers an excellent gluten-free alternative.
Yes, it can be used to thicken, but many prefer it for frying due to its coarser texture. For silky-smooth sauces, fine tapioca starch or other starches might be preferable.
Keep it in an airtight container in a cool, dry place. Avoid moisture to maintain its quality and texture.
It has a neutral taste, so it won’t alter the original flavor of your dish—only enhance its texture.
Generally between 350–375°F (175–190°C). If the oil is too hot, coatings can brown prematurely. If it’s too cool, the food may become greasy.
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