Improved Expandex GF Tapioca Starch - 400g/14oz ⊘ Non-GMO Gluten-Free Vegan OU Kosher Certified (Perfect for Gluten-Free Baking)

I made boba with this during quarantine. This can be used in a ton of gluten free or vegan recipes so it’s great to have on hand. The resealable package is nice but I’d recommend dumping the contents in an airtight container bc it can still get messy. The handmade boba was good but I did buy a tea from a local shop the next day. Support your local businesses and tip them bc boba is time consuming af.

If your tries at gluten free baking has been a big flop, I've been there. This product is irreplaceable. Greatly improves the volume and texture of breads, muffins, etc. Just make your recipe adjustment per package instructions.

This stuff is excellent, makes a noticeable difference in my gluten free bread vs regular tapioca starch. And it’s kosher! Unfortunately it’s *soooo* expensive. Would be 5* otherwise.

So glad it’s kosher

I'm always looking for good GF products to use because my husband has Celiac's disease. I bought this to make a GF flour mixture and to use in vegan 'cheese' making. It looks to be a beautiful product. Well packaged and very clean.I only recently bought it so I haven't tried it for baking? But my 'cheese' mixture came out great and I was happy with a vanilla pudding I made. Thanks for putting out a beautiful ingredient. I can tell you take pride in your work.

I bought this to make vegan mozzarella cheese-a key part of the recipe (it gives it the stetchiness of real cheese about as close as you can get it) It turned out delicious, and satisfies that almost addictive craving/ allure to real cheese. I used it as a topping-the vegan cheese I made- for corn chips and on pizza very good! The tapioca flour is very fresh and tightly protected in a sturdy foil pack. It seems ultra high quality, and fine.

The parcel arrived with 3 items, Baking Soda, Expandex Modified Tapioca Starch and some knitting markers. Everything was covered in flour/baking soda even though both were double-bagged.

I made gluten free wonton wrappers for new year. The Expandex worked far better than regular tapioca starch. It gave the dough more elasticity and made rolling it into thin sheets easier with less breakage. I found letting it sit 20 minutes, rather than 10 as recommended, worked even better.