Gregory Wu Posted July 3, 2012 Share Posted July 3, 2012 I love Slow Cooker Revolution by Cook's Illustrated, but almost all their recipes call for tapioca as a thickening agent. Having no clue what tapioca really is, I Wikied it. I think it's OK, but wanted to ask the experts just in case. Thanks! Link to comment Share on other sites More sharing options...
karacooks Posted July 3, 2012 Share Posted July 3, 2012 Tapioca is made from the root of the cassava plant - it's eaten like a tuber most of the time. It's mostly used as a thickening agent that doesn't break down in heat. I know it's gluten free, but I don't know if it would be considered Whole30 compliant or not. Link to comment Share on other sites More sharing options...
Renee Lee Posted July 3, 2012 Share Posted July 3, 2012 yep! you're good as long as there isn't any sugar along with it Link to comment Share on other sites More sharing options...
Carolina Blue Posted July 21, 2012 Share Posted July 21, 2012 Excellent! I have the same cookbook & had the same question. I was also thinking that you can thicken the recipes by using a stick blender and blending in some of the veggies until the sauce is thick enough. Do you guys think this would work too? Link to comment Share on other sites More sharing options...
TheRealAndra Posted July 21, 2012 Share Posted July 21, 2012 Blending veggies is a great way to thicken sauce/gravy. I do a pot roast that has lots of mushroom and you puree half of them and it makes the gravy nice and thick without the use of thickening agents. Link to comment Share on other sites More sharing options...
Whipple Posted March 25, 2013 Share Posted March 25, 2013 Was just coming on here to find out if I could have tapioca and found this thread with the search tool. Glad I can have it! I didn't want to use coconut flour because it seems like it would sweeten the food--which is not something I want. Link to comment Share on other sites More sharing options...
Zoodles Posted March 25, 2013 Share Posted March 25, 2013 Coconut flour does a pretty awful job of thickening sauces anyway in my experience! You just get a grainy, gritty glop. You really need the starch in tapioca etc to get proper thickening! Link to comment Share on other sites More sharing options...
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