Tapioca Flour Substitute: What Can I Substitute for Tapioca Flour?
In need of tapioca flour but can’t find it at the store? Don’t worry… in this article, we are going to share the best tapioca flour substitutes you can use in your cooking recipe.
This starch, derived from the root of the Cassava plant, thickens sauces, soups, stews, and desserts. It stands as a true kitchen essential when preparing savory dishes, especially for a gluten-free diet.
However, despite its usefulness, it also contains a large number of carbs and calories. As such, we advise consuming this slightly-less-than-healthy additive in moderation.
Let us talk about the most effective substitutes to achieve the same thickening ability and some better nutritional promises as well.
The Best Tapioca Flour Substitutes
Offering the same gluten-free quality and a much stronger thickening capacity, it is not surprising that many consider cornstarch as the best replacement for tapioca flour.
Cornstarch, made from corn grain, thickens sauces as a natural binding agent. It also softens the harsh proteins of flour to create more tender baked goods.
However, since cornstarch has a stronger thickening power, use a 2:1 ratio to substitute tapioca flour.
This means that if the recipe originally requires 2 tablespoons of tapioca, use a single tablespoon of cornstarch.
Moreover, beware of using cornstarch in acidic and sugary recipes. It can leave your dish thin or chalky.
Another gluten-free thickening agent, arrowroot starch can effectively replace tapioca flour in the kitchen.
Use a 1:1 ratio when using arrowroot starch as a substitute.
However, since they are extracted from entirely different tropical root vegetables, using arrowroot will not provide the same chewy consistency associated with tapioca.
But on the brighter side, since arrowroot is extracted from the Maranta arundinacea plant, which is considered an herb, it carries greater nutritional value and can even withstand acidic liquids without losing its properties.
Derived from the roots of a potato plant, potato starch promises a neutral flavor and works in the same way as tapioca starch.
In short, it can quickly thicken a sauce while remaining true to a gluten-free diet.
Moreover, this ingredient has a better nutritional value and offers more effective blood sugar management compared to tapioca.
As a resistant starch it isn’t digested in the stomach or small intestine like other starches.
Since tapioca flour is derived from the roots of the Cassava plant, using Cassava flour as a substitute offers nearly identical effects.
Aside from being gluten-free and a powerful thickener, Cassava flour also contains a lot of fiber. This means that it has a higher nutritional value.
As such a powerful thickening agent, cut the amount in half when using it as a replacement in your cooking.
Though different in texture, all-purpose flour and tapioca flour can substitute each other. They both provide powerful thickening abilities perfect for preparing soups, stews, sauces, and many types of desserts.
However, be mindful of the fact that, unlike tapioca flour, all-purpose flour contains fiber and gluten. This means that people following a gluten-free diet won’t be able to use it.
Moreover, while tapioca results in a glossy finish, all-purpose flour comes with a matte texture.
The Bottom Line
Whether you’re eyeing to prepare a good soup or baked good, tapioca flour helps to create a beautifully thickened dish.
However, given its limited nutritional advantages, we suggest using one of these alternatives on occasion.
Don’t hesitate to experiment on your quest to find the best alternative to tapioca flour.