Arrowroot and tapioca are two popular gluten-free flours used in baking. Both have unique properties that make them suitable for different recipes. While arrowroot is known for its smooth texture and ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

Tapioca flour, or tapioca starch, is gluten-free and often used in baking and cooking. If you find you don’t have any tapioca flour but a recipe calls for it, you can use any of these 6 substitutes.

Watch out France, there’s a new crepe in town! Sure, there’s nothing like eating one of those Nutella-banana numbers while strolling past La Tour Eiffel, but an unsung Brazilian staple, known as ...