Everything you should know about the properties and use of tapioca in your everyday kitchen
The unusual taste and health properties of tapioca have been appreciated for many generations in South America. Nevertheless, its popularity is also increasing in our country every year. No wonder, after all, tapioca is not only tasty, but also easily digestible and full of nutrients valuable for health. It can be used without any problems in a gluten-free diet, both in the course of celiac disease and irritable bowel syndrome.
What is Tapioca?
Tapioca is a type of groats made from starch obtained from cassava. This plant (classified as bulbous) grows in natural conditions in Africa and South America. In these continents, cassava is the equivalent of the potatoes we eat frequently. Cassava is a shrub that can reach a height of up to 3 meters, and its tubers weigh up to 4 kilograms. Tapioca usually comes in the form of tiny white balls. It is characterized by a pleasant, delicate flavor. When cooked, it acquires a viscous consistency and a transparent color.
Tapioca is valued primarily for its hypoallergenic nature. In addition, compared to other groats, it is able to provide our body with a large amount of carbohydrates, with a relatively low protein value. In addition, this ingredient is easily digestible, therefore it occupies an important place in the diet of people struggling with ailments within the digestive system. For example, in the case of irritable bowel syndrome.
Tapioca and celiac disease and sensitivity to gluten
Tapioca itself is a gluten-free product. Therefore, it can be easily used in the diet of people struggling with celiac disease or gluten intolerance. It is also worth knowing that tapioca is a source of resistant starch. This compound is a food for the beneficial bacteria that live within our digestive system. In addition, resistant starch, due to the action of intestinal bacteria, contributes to the formation of short-chain fatty acids, which are a source of energy for intestinal cells and lower the pH level in the colon. Thus, the present state of affairs may help to alleviate the symptoms of inflammation and reduce the risk of developing cancer in the colon in the future. Due to the above-mentioned properties, tapioca occupies an important place not only in the diet of people struggling with the problem of celiac disease, but also ulcerative colitis or irritable bowel syndrome.
How do I prepare tapioca?
The preparation of tapioca, contrary to appearances, is not difficult. Just follow a few tips below.
First: pour a glass of water into the pot and bring it to a boil;
Second: When the water is boiling, add 3 large spoons of tapioca to it;
Third: Boil it all for about 20 -30 minutes, until the tapioca balls are transparent;
Fourth: If the tapioca is too thick, you can add a little water to it while cooking.
It is assumed that a 250ml glass of water is needed to prepare 2-3 large spoons of raw tapioca. Remember that when cooking tapioca increases significantly in volume.