7 Best Tapioca Flour Substitutes for Cooking and Baking

Tapioca flour, also known as tapioca starch, is a versatile gluten-free ingredient commonly used in baking and cooking. Whether you’ve run out of tapioca flour or need an alternative due to dietary preferences, there are several excellent substitutes available that can deliver similar results in your recipes.

This guide explores the best tapioca flour substitutes, how to use them properly, and what adjustments you may need to make for optimal results.

What Is Tapioca Flour?

Tapioca flour is a fine, white, powdery starch extracted from the cassava root, a starchy tuber native to South America. It’s naturally gluten-free, grain-free, and nut-free, making it an excellent choice for people with various food allergies and sensitivities.

Tapioca flour is prized for several qualities:

• Creates a chewy texture in gluten-free baked goods
• Produces a glossy, clear finish when used as a thickener
• Withstands freezing and thawing without breaking down
• Has a neutral flavor that doesn’t affect the taste of recipes
• Binds ingredients together effectively

When you need to replace tapioca flour, understanding these properties will help you choose the most appropriate substitute for your specific recipe.

1. Cornstarch

Cornstarch is one of the most accessible and popular tapioca flour substitutes. This fine, white powder is derived from corn kernels and is naturally gluten-free.

Best uses: Thickening sauces, gravies, puddings, and pie fillings; dusting surfaces for rolling dough.

Substitution ratio: Use 1 tablespoon of cornstarch for every 2 tablespoons of tapioca flour called for in the recipe. Cornstarch has approximately twice the thickening power of tapioca flour.

Tips for using cornstarch:

• Mix cornstarch with cold liquid before adding to hot mixtures to prevent lumping
• Avoid over-stirring once the mixture thickens, as this can break down the starch
• Don’t boil cornstarch-thickened mixtures for extended periods, as they may thin out
• Cornstarch creates a more opaque finish compared to tapioca’s glossy appearance

Considerations: Cornstarch doesn’t freeze well and may separate when thawed. It’s also not ideal for acidic recipes, as acid can reduce its thickening power.

2. Arrowroot Powder

Arrowroot powder, sometimes called arrowroot starch or arrowroot flour, is extracted from the roots of several tropical plants. It’s one of the closest substitutes to tapioca flour in terms of performance and characteristics.

Best uses: Thickening sauces, gravies, and fruit fillings; adding to gluten-free baking blends; making clear glazes.

Substitution ratio: Use a 1:1 ratio when replacing tapioca flour with arrowroot powder in most recipes.

Tips for using arrowroot:

• Works well with acidic ingredients, unlike cornstarch
• Freezes and thaws successfully
• Creates a similar glossy finish to tapioca
• Add arrowroot near the end of cooking, as prolonged heat can reduce its thickening ability
• Mix with cool liquid before adding to hot mixtures

Considerations: Arrowroot is typically more expensive than other starches and may be harder to find in regular grocery stores. When used alone in baked goods, it won’t provide the same chewy texture as tapioca.

3. Potato Starch

Potato starch is a fine, white powder extracted from potatoes. It’s naturally gluten-free and has excellent thickening properties, though it behaves differently than tapioca in some applications.

Best uses: Thickening soups and stews; adding to gluten-free flour blends; creating crispy coatings for fried foods.

Substitution ratio: Use a 1:1 ratio for thickening liquids. For baking, use about 3/4 cup of potato starch for every 1 cup of tapioca flour.

Tips for using potato starch:

• Potato starch can result in a heavier, denser texture in baked goods
• It has a stronger thickening power that activates quickly
• Works well in gluten-free bread recipes
• Don’t confuse potato starch with potato flour—they’re different products
• Tolerates higher temperatures better than some other starches

Considerations: Potato starch can sometimes impart a subtle potato flavor, though this is usually unnoticeable in most recipes. It may also create a slightly gummy texture if used in excess.

4. Cassava Flour

Cassava flour comes from the same plant as tapioca flour—the cassava root. However, while tapioca flour is pure starch, cassava flour is made from the whole root, giving it more fiber and a slightly different texture.

Best uses: Gluten-free baking, particularly for tortillas, flatbreads, and cakes; as a thickener for stews and sauces.

Substitution ratio: Use a 1:1 ratio, but be aware that the higher fiber content may require slight adjustments to liquid in your recipe.

Tips for using cassava flour:

• Has more nutritional value than pure tapioca starch
• Provides slightly more thickening power due to its fiber content
• Has a mild, slightly nutty flavor
• Works well as a 1:1 substitute for wheat flour in many recipes
• May require eliminating additional thickeners or gums in recipes

Considerations: Cassava flour is more absorbent than tapioca flour, so you may need to increase the liquid in your recipe slightly. It’s also generally more expensive and may be harder to find.

5. Rice Flour

Rice flour is made from finely ground rice and is available in both white and brown varieties. It’s a staple in Asian cooking and a popular gluten-free baking ingredient.

Best uses: Thickening sauces and soups; gluten-free baking; making rice noodles; creating crispy coatings.

Substitution ratio: Use 2 tablespoons of rice flour for every 1 tablespoon of tapioca flour when thickening. For baking, start with a 3/4 cup rice flour for every 1 cup of tapioca flour.

Tips for using rice flour:

• White rice flour has a milder flavor than brown rice flour
• Has stronger thickening properties than tapioca
• Creates a less glossy finish when used as a thickener
• Brown rice flour adds more nutrients but has a grainier texture
• Works well in combination with other gluten-free flours

Considerations: Rice flour can create a slightly gritty texture if not properly incorporated. It also doesn’t provide the same elasticity as tapioca in baked goods.

6. All-Purpose Flour

All-purpose wheat flour is a readily available substitute for tapioca flour, though it’s not suitable for gluten-free diets.

Best uses: Thickening gravies, sauces, and soups; general baking when gluten isn’t a concern.

Substitution ratio: Use 1 tablespoon of all-purpose flour for every 1.5 teaspoons of tapioca flour when thickening. For baking, substitutions are more complex and depend on the recipe.

Tips for using all-purpose flour:

• Needs to cook longer than tapioca to eliminate raw flour taste
• Creates a more opaque, matte finish rather than glossy
• Contains gluten, making it unsuitable for gluten-free recipes
• Works best when mixed with fat (making a roux) for thickening
• More readily available and less expensive than specialty starches

Considerations: All-purpose flour changes the nutritional profile of your recipe and isn’t appropriate for those avoiding gluten. It also requires different cooking methods than tapioca.

7. Xanthan Gum

While technically not a flour, xanthan gum deserves mention as a tapioca flour substitute, particularly for its binding and thickening properties.

Best uses: Binding gluten-free baked goods; thickening sauces, dressings, and smoothies; preventing ingredient separation.

Substitution ratio: Use only 1/4 to 1/2 teaspoon of xanthan gum for every 2 tablespoons of tapioca flour. Xanthan gum is extremely powerful.

Tips for using xanthan gum:

• A little goes a very long way—don’t overuse
• Mix thoroughly with dry ingredients before adding liquids
• Provides binding properties in gluten-free baking
• Creates viscosity without adding flavor or calories
• Works well in cold preparations like salad dressings

Considerations: Using too much xanthan gum can create a slimy or gummy texture. Some people experience digestive discomfort from xanthan gum, so use sparingly.

How to Choose the Right Substitute

Selecting the best tapioca flour substitute depends on several factors:

For Thickening Sauces and Gravies

Best choices: Cornstarch, arrowroot powder, or potato starch. These starches activate quickly and create smooth, thick sauces. Use cornstarch for everyday gravies, arrowroot for acidic sauces or dishes that will be frozen, and potato starch for high-heat applications.

For Gluten-Free Baking

Best choices: Cassava flour, potato starch, or rice flour. These provide structure and can be used in flour blends. Cassava flour works particularly well as a standalone substitute, while potato starch and rice flour are better in blends with other flours.

For Creating Chewy Texture

Best choices: Cassava flour or a combination of starches. The chewy texture tapioca provides is difficult to replicate with a single substitute, so consider using a blend of starches or adding a binding agent like xanthan gum.

For Crispy Coatings

Best choices: Cornstarch, potato starch, or rice flour. These create excellent crispy coatings for fried or baked foods. Cornstarch produces the crispiest results, especially when combined with a small amount of baking powder.

Tips for Successful Substitution

When replacing tapioca flour in recipes, keep these guidelines in mind:

• Start conservative: When unsure, use slightly less of the substitute than the recipe calls for in tapioca flour, as most alternatives have stronger thickening power.
• Consider the application: Different substitutes work better for different purposes. Match your substitute to your specific use.
• Test and adjust: The first time you substitute, be prepared to make adjustments to achieve your desired consistency.
• Mix substitutes: Don’t be afraid to combine different starches and flours to achieve the best texture and performance.
• Watch cooking times: Some substitutes need more or less cooking time than tapioca flour.
• Store properly: Keep all starches and flours in airtight containers in a cool, dry place to maintain freshness.

Common Mistakes to Avoid

When substituting for tapioca flour, watch out for these common pitfalls:

• Using too much: Many substitutes are more powerful thickeners than tapioca. Start with less and add more if needed.
• Adding starch directly to hot liquids: This often causes lumping. Mix with cold liquid first, then add to hot mixtures.
• Over-stirring: Once your mixture thickens, excessive stirring can break down the starch molecules and thin the sauce.
• Prolonged boiling: Many starches lose thickening power if boiled for too long. Add near the end of cooking when possible.
• Ignoring dietary restrictions: Remember that all-purpose flour contains gluten, making it unsuitable for gluten-free diets.
• Not adjusting for texture: Some substitutes create denser or lighter textures. Adjust other ingredients accordingly.

Frequently Asked Questions

Is tapioca flour the same as tapioca starch?

Yes, tapioca flour and tapioca starch are the same product. The terms are used interchangeably, though “starch” is technically more accurate since the product is pure starch extracted from cassava root.

Can I use coconut flour as a substitute?

Coconut flour is not a good substitute for tapioca flour. It’s extremely absorbent, high in fiber, and behaves very differently in recipes. If you need to use coconut flour, you’ll need to significantly modify the recipe.

What’s the difference between tapioca flour and cassava flour?

Both come from cassava root, but tapioca flour is pure extracted starch, while cassava flour is made from the whole peeled and dried root. Cassava flour contains more fiber and nutrients.

Can I substitute tapioca flour in bubble tea?

For making boba pearls, tapioca flour is essential and difficult to substitute. The unique chewy texture of tapioca pearls cannot be replicated with other starches.

Which substitute works best for pie filling?

Cornstarch or arrowroot powder work excellently for pie fillings. Use cornstarch for cream pies and arrowroot for fruit pies, especially if you plan to freeze the pie.

Conclusion

Running out of tapioca flour doesn’t mean you need to abandon your recipe. With several excellent substitutes available, you can achieve similar results using cornstarch, arrowroot powder, potato starch, cassava flour, rice flour, all-purpose flour, or even xanthan gum.

The key to successful substitution is understanding the properties of each alternative and how they compare to tapioca flour. Consider your specific application—whether thickening, baking, or creating texture—and choose the substitute that best matches your needs.

Remember that some experimentation may be necessary to achieve perfect results, especially in baking. Keep notes on what works well so you can replicate your success in future recipes.

With these seven substitutes and the guidance provided, you’ll be well-equipped to handle any recipe that calls for tapioca flour, even when you don’t have it on hand.

Sources:

• National Center for Biotechnology Information – Cassava and Tapioca Starch
• USDA FoodData Central – Nutritional Database
• ScienceDirect – Tapioca Research
• National Institutes of Health – Gluten-Free Starches