Coconut flour is too dry
Originally Posted by CiKi90
What's tapioca flours profile look like?
I can google just as easily as you can.
Yes, tapioca is a starch, though a pretty benign one and definitely my go-to flour when baking. Coconut flour and tapioca flour mixed together create a pretty good texture. Tapioca on its own has the possibility of getting gummy. Tapioca is also way cheaper than almond or other nut meals. I've found it in Asian groceries for 99 cents a bag.
Originally Posted by fkjr2
If you are wanting to replace the tapioca in the pizza crust, arrowroot would probably work, but I wouldn't use any other flour.
thanks for the help
Originally Posted by vdm86