Tjet

I have a recipe for a chocolate almond bread made with almond flour that calls for a 1/4 cup of tapioca flour what would the ratio be for potato starch as a substitute as I don't have tapioca flour? TIA

Bob's Red Mill StaffTjet

Great question! You can substitute potato starch for tapioca flour at a 1:1 ratio, so for your recipe you can use 1/4 cup potato starch. That said, there are a couple small differences to be aware of; potato starch absorbs a bit more moisture, so your batter might be slightly thicker.
It can make baked goods a little softer and more tender, whereas tapioca adds a bit more chew.
If your batter feels noticeably thick, you can add 1–2 teaspoons of extra liquid (milk, water, etc.), but most recipes work fine without adjusting.

Dewanna

When a recipe called for 1/2 c flour how much tapioca flour should I use when making pudding?

Bob's Red Mill StaffDewanna

Hi Dewanna,
Thank you for your question! Tapioca Starch/Flour is a stronger thickener so you won't need as much to replace All Purpose Flour in a pudding recipe. We would suggest using 2-3 Tablespoons of Tapioca Starch/Flour in place of the 1/2 cup of regular flour you recipe calls for. Mix the starch with some cold liquid first to make a slurry before adding into the rest of the liquid to be heated. This will help with clumping.

Carol David

Is tapioca starch the same as tapioca flour

Bob's Red Mill StaffCarol David

Thank you for your question! In our product line, Tapioca Starch is also known as Tapioca Flour, so they are the same thing. Sometimes Cassava Flour is also called Tapioca Flour (it can be confusing!), but with our products, Tapioca Flour/Starch is separate from Cassava Flour and they are two distinct products. If you have further questions, please let us know! You can reach us at customerservice@bobsredmill.com. Thank you!

becky

can i use GF plain flour in stead of tapioca flour in a quiche recipe

Elisabeth Alliebecky

Hi Becky! This would depend on the recipe and the ingredients list. Please email customerservice@bobsredmill.com for some brainstorming assistance!

Karen Burch

This was very helpful in baking products that are gluten free and what starch or flour to use in them. Thank you.

Becky

Recently I was diagnosed with wheat allergies. My throat swells. Never all the way shut, but almost. So I’ve turned to gluten free life style after 60 years! But I have found that Tapioca flour & starch derived from the Cassava root do not work for my body. It has been a very long hard road trying to weave through what keeps my digestive tract and throat from ugly reactions. So please know, if you have wheat allergies you may not be able to do anything derived from the Cassava plant.

KimK

We cannot consume tapioca, cassava, corn, or nut flours. My gluten free blend consists of sweet rice, brown rice, sorghum, and potato starch with the tapioca( 1/2 c.)that I need to swap out. Could I just split and add an additional 1/4 cup each of potato starch and sweet rice or better to keep at 1/2 c. using either or?

Whitney BarnesKimK

Hi Kim - I'd suggest substituting potato starch for the tapioca starch in you blend.

Ree

Can I use your stoneground white rice flour or does it have to be the Sweet Rice Flour?
Thanks!

Whitney BarnesRee

Hi Ree - If it's being used as a substitution for tapioca starch, you would have best results with Sweet White Rice Flour. It's much starchier and will bind/absorb moisture in a recipe.

MaryBeth Infante

Thank you! This was super helpful this morning as I started to bake some breakfast scones and found everything else in my pantry besides tapioca starch! I subbed the cassava flour and hopefully they will be delicious!
Keep up the good work!
Mary-Beth