Did You Know Tapioca Flour Can Be Used Instead Of Cornstarch? Here’s The Proof!

Yes, tapioca flour can be used as a substitute for cornstarch in many recipes. Both are thickening agents that provide a smooth and glossy texture to sauces, gravies, and other dishes. However, there are some key differences between the two that you should be aware of before making the switch.

Differences Between Tapioca Flour and Cornstarch

Despite their similar roles as thickeners, tapioca flour and cornstarch have distinct properties that affect their performance in cooking.

• Nutritional Value: Tapioca flour is a carbohydrate-rich flour made from the starch of the cassava root. It is gluten-free and has a neutral flavor. Cornstarch, on the other hand, is made from the starch of corn kernels and contains small amounts of protein. It has a slightly sweet flavor.

• Texture: Tapioca flour creates a thicker, more viscous texture than cornstarch. When used as a thickener, it produces a glossy, transparent finish. Cornstarch, on the other hand, creates a more opaque, cloudy finish.

• Heat Stability: Tapioca flour is more heat-stable than cornstarch, meaning it can withstand higher temperatures without breaking down. This makes it a good choice for thickening sauces and gravies that will be cooked for extended periods. Cornstarch, on the other hand, can break down if exposed to high heat, resulting in a thin, watery consistency.

When to Use Tapioca Flour over Cornstarch

Tapioca flour is a good choice for thickening sauces, gravies, and other dishes that require a clear, glossy finish. It is also a good choice for thickening acidic dishes, as it is more resistant to breakdown than cornstarch.

• Sauces: Tapioca flour is an excellent thickener for sauces, such as Asian stir-fry sauces, creamy sauces, and fruit sauces. It creates a smooth, glossy texture that enhances the flavor of the sauce.

• Gravies: Tapioca flour can be used to thicken gravies, giving them a rich, velvety texture. It is especially suitable for thickening gravies made with acidic ingredients, such as red wine or tomatoes.

• Soups: Tapioca flour can be used to thicken soups, such as cream soups, vegetable soups, and stews. It creates a smooth, thick texture that helps to bind the ingredients together.

• Gluten-Free Baking: Tapioca flour is a gluten-free alternative to cornstarch, making it a suitable thickener for gluten-free baked goods, such as cakes, cookies, and pastries.

When to Use Cornstarch over Tapioca Flour

Cornstarch is a good choice for thickening dishes that require a more opaque, cloudy finish. It is also a good choice for thickening quick-cooking dishes, as it breaks down more easily than tapioca flour.

• Puddings: Cornstarch is the traditional thickener for puddings, such as vanilla pudding, chocolate pudding, and tapioca pudding. It creates a smooth, opaque texture that is characteristic of puddings.

• Custards: Cornstarch can be used to thicken custards, such as crème anglaise and crème brûlée. It creates a smooth, velvety texture that is perfect for these desserts.

• Pie Fillings: Cornstarch is a good thickener for pie fillings, such as fruit fillings and cream fillings. It creates a thick, glossy texture that helps to hold the filling together.

• Quick-Cooking Dishes: Cornstarch is a good choice for thickening quick-cooking dishes, such as stir-fries, sauces, and gravies that will not be cooked for extended periods.

How to Substitute Tapioca Flour for Cornstarch

When substituting tapioca flour for cornstarch, it is important to note that tapioca flour has a greater thickening power than cornstarch. As a general rule, you will need to use about twice as much cornstarch as tapioca flour to achieve the same level of thickness.

• Sauces and Gravies: To substitute tapioca flour for cornstarch in sauces and gravies, use half the amount of tapioca flour as cornstarch. For example, if a recipe calls for 2 tablespoons of cornstarch, use 1 tablespoon of tapioca flour.

• Soups: To substitute tapioca flour for cornstarch in soups, use half the amount of tapioca flour as cornstarch. For example, if a recipe calls for 1 tablespoon of cornstarch, use 1/2 tablespoon of tapioca flour.

• Baked Goods: To substitute tapioca flour for cornstarch in baked goods, use an equal amount of tapioca flour as cornstarch. However, keep in mind that tapioca flour may absorb more liquid than cornstarch, so you may need to adjust the amount of liquid in the recipe accordingly.

Tips for Using Tapioca Flour

• Dissolve in Liquid: Before adding tapioca flour to your recipe, dissolve it in a small amount of cold liquid, such as water or milk. This will help to prevent clumping.

• Cook Thoroughly: Tapioca flour needs to be cooked thoroughly to remove its raw starch flavor. Simmer the mixture for at least 2 minutes, or until it thickens and becomes clear.

• Store Properly: Tapioca flour should be stored in an airtight container in a cool, dry place. It will keep for up to 6 months.

Wrap-Up: Understanding the Differences

Tapioca flour and cornstarch are both versatile thickeners that can be used in a variety of recipes. However, it is important to understand the differences between the two in order to use them effectively. Tapioca flour is a good choice for creating a clear, glossy finish, while cornstarch is a good choice for creating a more opaque, cloudy finish. By understanding the properties of each thickener, you can make informed decisions about when to use one over the other.

What You Need to Learn

• Can I use tapioca flour to thicken liquids other than water, such as milk or broth?

Yes, tapioca flour can be used to thicken liquids other than water, such as milk, broth, or even fruit juice. However, it is important to note that tapioca flour may absorb more liquid than cornstarch, so you may need to adjust the amount of tapioca flour you use accordingly.

• Can I substitute tapioca flour for cornstarch in all recipes?

While tapioca flour can be used as a substitute for cornstarch in many recipes, it is not a perfect substitute in all cases. Tapioca flour has a greater thickening power than cornstarch, so you will need to use about half the amount of tapioca flour as cornstarch to achieve the same level of thickness. Additionally, tapioca flour may not be suitable for recipes that require a very thin consistency, as it can create a more viscous texture than cornstarch.

• Is tapioca flour gluten-free?

Yes, tapioca flour is gluten-free. It is made from the starch of the cassava root, which is naturally gluten-free. This makes tapioca flour a suitable thickener for people with gluten intolerance or celiac disease.