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tapioca question
Sarah Seagraves
I have seen that some of your seitan recipes call for tapioca. I have read the tapioca page on your website, which was very informative; but now what I would like to understand is: What is the exact role of the tapioca in a seitan recipe? How does it improve the end result? I have never used tapioca before in anything at all, so I have no experience with it. Thanks.
The main effect of the minute tapioca in seitan is a considerable improvement in the texture, away from rubbery, toward meaty. It has very little taste; like cornstarch, more of a thickener. It is not particularly nutrient rich, but you use only a little.