Tapioca Starch Substitutes For Baking And Cooking

Tapioca starch (also known as tapioca flour or cassava starch) is a fine, white powder that resembles ordinary flour. It has a neutral flavor and is used for baking and thickening soup, creating a crisp texture when frying poultry, and, of course, thickening sauces and gravies.

This gluten-free flour alternative is manufactured from Cassava root from the Cassava plant, and it is ideal for vegan, vegetarian, and gluten-free dietary needs.

This form of starch may be found at health food shops, although it is considerably more difficult to obtain than conventional flour or starch.

As a result, we’ve compiled a list of the top Tapioca starch alternatives that you can readily acquire at your local grocery shop or even at home in your pantry.

Tapioca starch substitutes include

  1. Root, Arrow
  2. Starch from potatoes
  3. Starch from corn
  4. Cassava Starch
  5. Flour for All Purposes (Wheat Flour)
  6. Tapioca Pearl
  7. Agar-Agar
  8. Gelatin
  9. Eggs
  10. Vegetables and legumes
  11. Flours Without Gluten
  12. Coconut Meal
  13. Flour made from rice

Continue reading for more information on these 13 Tapioca starch replacements.

Tapioca Starch Substitutes

Arrow Root

Arrowroot powder is a wonderful substitute for tapioca powder or plain wheat flour. It gives your baked items a lighter structure, particularly pastries like croissants, which should be as light as air. Arrowroot powder may also be used to thicken stews, soups, sauces, and gravies.

Potato Starch

Potato starch or potato flour is produced by crushing potatoes and extracting the starch. This starch has a powdered appearance and a bland taste.

The starch is created by crushing potatoes and extracting the natural starch. Potato starch is often used as a thickening ingredient in soups and stews, as well as pie fillings, but it may also be used in gluten-free baking.

Corn Starch

I’m sure you’ve heard of corn starch (or cornflour), so there’s no need to go into detail. Corn starch is essentially natural starch derived from maize grain.

A yellow powdered material used to thicken liquids. You may also use it in baking and treat it like conventional flour. This is a white shirt.

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Cassava Flour

Cassava flour may seem to be the same as tapioca flour, however this is not the case. The distinction here is that all tapioca products are manufactured from the root of the Cassava plant.

Tapioca starch is the starch taken from the cassava root, as previously stated. Cassava flour, on the other hand, is manufactured from the plant’s whole root. It is peeled, dried, and processed into powder form.

Wheat Flour Or All-Purpose Flour

You most likely have this necessary in your pantry right now. All-purpose flour is created from a variety of wheat varieties and is, without a doubt, the most popular flour in the world. This is the most economical option for tapioca starch, and I’m sure you already have it in your pantry.

Tapioca Pearls

Tapioca pearls (Instant tapioca) are little chewy balls manufactured from tapioca starch. These black balls are often used to make delectable Bobba Tea (or bubble tea if you will).

Since they are essentially the same substance but in a different form, you can simply replace tapioca starch for these balls. You may use it in the same ways you would normal tapioca starch, such as baking and thickening soup.

Tapioca pearls also work well as a sauce thickening and in tapioca pudding. They are frequently available at neighborhood health food shops or large supermarkets.


Agar-Agar, or just Agar, is a seaweed-based plant gelatin. This is a dairy-free and vegan product that can easily replace gelatin (which is a product made from animal collagen, mostly pig) Agar-Agar is available in block, flakes, or powder form.


Gelatin is created by extracting collagen from the skins and bones of animals, mostly pigs. It is used to harden items like as jam, jelly, pudding, and other sweets.


Eggs are well-known thickeners and binders in a variety of meals and recipes. Therefore, since you presumably already have it in your fridge, why not use it as a replacement for tapioca in recipes?

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Just replace tapioca starch with one or two eggs (depending on the recipe) to get the desired thick texture.

Legumes And Vegetables

Adding veggies or legumes to soups and stews is a good way to thicken them. Okra works fantastically well as a thickening factor in stews, soups, and even salad dressings.

Every recipe benefits from the thick texture and earthy taste of okra. Lentils, black beans, potatoes, and green peas are some other legumes and vegetables that function well as thickeners.

Gluten-Free Flours

All-purpose flour is a fantastic and inexpensive substitute for tapioca starch, but what about those on gluten-free diets or who are gluten-sensitive? Of course, you may use gluten-free flour variants instead of standard wheat flour.

Coconut Flour

Coconut flour is a substance manufactured from dried coconut flesh that is used in gluten-free baking. It is also diet-friendly if you are seeking for wheat flour substitutes.

It is both gluten-free and grain-free. The only thing you need know about this flour is that it lacks the balanced taste profile of wheat flour. Thus, I recommend using this product in sweet dishes that might benefit from a delicate flavor of coconut.

Rice Flour

Rice flour is created from uncooked, ground rice and is often used to make rice noodles and rice pancakes, but it may also be used in soups and stews as a replacement for tapioca flour. Since this flour is gluten-free, you may safely include it into your diet.


What can I use instead of tapioca starch for baking?

Tapioca flour may be replaced with a variety of ingredients. Cornstarch, potato starch, cassava flour, and arrowroot are some alternative thickeners. Cornstarch, potato starch, and rice flour are all good frying replacements. Rice flour, chestnut flour, and all-purpose flour are all alternatives in baking.

What can I use in place of tapioca?

2 teaspoons tapioca starch is required. Be in mind that some gluten-free options may not be available. These alternatives are meant to be used in lieu of tapioca in pie fillings, cobblers, and other similar recipes. 1 tablespoon arrowroot, cornstarch, or flour for every 1 12 cup water

Is arrowroot or tapioca starch better for baking?

Summary: Arrowroot starch is an excellent thickening ingredient in soups, puddings, and other dishes. Unlike tapioca flour, it also keeps its thickness when frozen, making it an excellent choice for large-batch cooking and baking. Yet, when employed as a binding agent in baked items, arrowroot starch is less effective.

Can xanthan gum replace tapioca starch?

In certain circumstances, xanthan gum may be used in place of tapioca flour. Although the two items are not identical, they may be used interchangeably.

What is similar to tapioca starch?

Tapioca Starch Substitutes
Arrowroot…. Potato Starch…. Cornstarch…. Rice Flour…. Cassava Flour…. Gluten-Free Flour Mixes…. Instant Tapioca Pearls or Boba.
More to come…

What does tapioca starch do in baking?

Tapioca starch aids in the appropriate binding of components in baked products. Gluten is often utilized for this purpose. The binding properties of tapioca starch assist bakers in producing fluffy, light, and spongy baked foods.

Why is tapioca no longer available?

A severe drought devastated Taiwan, the source of the majority of tapioca pearls sold in the United States. Precipitation in the nation was at its lowest in 56 years, resulting in government-mandated water restriction, which reduced the manufacturing capacity of a variety of items, including tapioca pearls.

Is arrowroot and tapioca the same thing?

They’re both derived from tropical root vegetables, but they’re from distinct plants. Arrowroot starch is derived from the herb Maranta arundinacea, while tapioca is derived from the cassava root. Since they are both gluten-free, they are popular thickeners among persons who are gluten-intolerant.

What is a substitute for tapioca flour in Brazilian cheese bread?

Potato starch may be used in place of tapioca flour.

Potato starch is another gluten-free substitute for tapioca flour. A baked item has a lot of potato starch. In baked items, use 25% potato starch and 75% other flour, such as cassava or rice. Use equal quantities potato starch and tapioca flour to thicken sauces.

Which starch is best for baking?

Starch from Arrowroot

This starch is a white powdered material that is flavorless and odorless, making it suitable for use in both savory and sweet applications. Since arrowroot powder does not alter the flavor of a dish, it has swiftly gained popularity among bakers. Arrowroot starch is also 100% natural.

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