Cassave Starch (paeng mun)

Cassave starch is called tapioca starch (paeng sa koo). It is a sophisticated white flour which is manufactured out of cassava root. Cassave starch is extremely finely textured, and is a common substitute for arrowroot starch and cornstarch. Cassave starch is gluten-free and simple to digest. It is often added to gluten-free baking as any thickener. It is broadly used being a thickener for sauces, soups and desserts with Thailand. In desserts, cassave starch is usually used in blends with other kinds of flour so that desserts are more soft and sticky than when working with only one type of flour. – Rice flour