Are tapioca starch and tapioca flour the same?

The quick answer is yes.

Tapioca flour/starch is a very fine white flour made from the root of the South American cassava plant. It works really well as a binding agent in gluten free baking, and also makes a great thickener for sauces and soups.

It can also be used as a substitute for cornstarch, use 2 tbsp tapioca starch to replace 1 tbsp of cornstarch. For baking purposes it often needs to be combined with other alternative wheat/gluten free flours, though there are exceptions where it is used on its own.

Basically anywhere you see tapioca starch in a recipe you can use tapioca flour, as they are one and the same.

Last updated: 06/03/2014