Tapioca flour, also known as tapioca starch, is a starchy white flour that is extracted from the cassava root. It is a common ingredient in a range of foods, particularly in parts of Asia, South America, and Africa. Tapioca flour is often used as a thickener and can help improve the texture of gluten-free baked goods. It is also used in smoothies, puddings, and as a binding agent in sauces or soups.
In Asia, tapioca flour is commonly used to make noodles, particularly in dishes such as Thai pad Thai and Vietnamese pho. In Brazil, tapioca flour is made into flatbreads, while in West Africa, it is used to make a porridge-like dish called eba. In Sri Lanka, it is an ingredient in coconut milk-based desserts and puddings.
For those who cannot find tapioca flour or have an allergy or sensitivity to it, there are several substitutes available. Potato starch, arrowroot flour, and cornstarch can be used as a substitute for tapioca flour when it comes to thickening soups and sauces. When baking, starches such as potato and cornstarch can be used in place of tapioca flour, but the texture may not be the same. Almond or coconut flour can be used as a substitute for tapioca flour in gluten-free baking, but it is important to keep in mind that the finished product may not be as light or fluffy. It is best to experiment with different substitutes to achieve the desired texture and consistency.
How To Substitute Tapioca Flour
| Substitute | Instructions | Ratio |
|---|---|---|
| Arrowroot flour | Use the same amount as tapioca flour | 1:1 |
| Cornstarch | Use the same amount as tapioca flour | 1:1 |
| Potato starch | Use the same amount as tapioca flour | 1:1 |
| Cassava flour | Use 1.5 times the amount of tapioca flour | 1.5:1 |
| Coconut flour | Use 2-3 times the amount of tapioca flour and increase liquid in recipe | 2-3:1 |
Arrowroot flour, cornstarch, and potato starch are all good substitutes for tapioca flour in recipes. They can be used in the same amount as tapioca flour and have a similar texture and thickening power. Cassava flour is another good substitute, but it should be used in 1.5 times the amount of tapioca flour. Coconut flour can also be used as a substitute, but it should be used in 2-3 times the amount of tapioca flour and more liquid should be added to the recipe to compensate for its absorbency.
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