Let's be honest. Most of the gluten-free baked goods out there are crap. One reason is the type of starch used to make them.
Traditional wheat flour by itself contains the perfect balance of starch and protein needed for baking. But gluten-free flours typically need to be blended to achieve the right mix. Tapioca starch is often used in gluten-free recipes because it provides chew, elasticity, and structure to baked goods.
The problem is that ordinary tapioca starch requires more liquid and time than wheat starch to fully hydrate and do its job. Otherwise your finished product turns out dry, papery, and gritty. But this added resting time and moisture could prevent your leavening agents (baking powder or yeast) from working properly, since bubbles escape while the starch hydrates. That's why we've developed this special pre-hydrated tapioca starch that does not require a long resting period. This means that your baked goods will turn out as they're supposed to and not some poor imitation of the "real" thing.
But don't take our word for it. We know that you've probably been burned before by the promise of other gluten-free products. So if you don't like our tapioca starch for any reason, you don't have to pay for it. The risk is all on us. Simply mail us the empty package and we'll refund your entire purchase price. Period.
So why not give it a try? You have nothing to lose and a lifetime of health and freedom from gluten to gain. Usage: 1-to-1 replacement for tapioca starch in baked goods.