Enhance your winning edge with resistant tapioca starch. Not only does it excel in low net carb formulations, but it also boasts a remarkable 90% dietary fiber content, fostering microbiome, digestive, and glycemic health.
This innovative fiber-rich starch is a seamless substitute for conventional flour, providing a ready-made solution to fulfill the rising demand for reduced-carb bakery and snack items without compromising flavor. Free from grains, gluten, and GMOs, resistant tapioca starch embodies the latest trend, ensuring both appeal and efficacy without compromising taste, texture, or performance.
 
Tapioca resistant starch can be used in the preparation of pasta, biscuits, bread and soups or sauces. The dosage to be used can vary according to needs, from 10% to 90% using thickeners such as xanthan gum, guar gum and psylium or mixed together with other flours.