On 2017-10-27 10:56 AM, notbob wrote:
> On 2017-10-26, l not -l > wrote:
>
>> I hope it thickened properly, this was my first time thickening
>> with tapioca.
>
> I recently made a black/blue-berry pie. I'd changed from using
> "Instant Tapioca" to using "tapioca flour", as per this "frozen"
> blueberry recipe from AB:
>
> <http://altonbrown.com/frozen-blueberry-pie-recipe/>
>
> Turns out my "tapioca flour" did NOT thicken the pie, fer dammit! It
> was "old" tapioca flour, bought almost 2 yrs ago. Am I correct in
> assuming "tapioca flour" loses it's thickening ability, after awhile?

I have used old tapioca and not had a problem. I usually let the tapioca
sit in the fruit for a while to soak before cooking, but I use minute
tapioca.