- 1 tbsp tapioca flour = 1 tbsp arrowroot starch (Bob's Red Mill)Closest functional swap for thickening and gluten-free baking. Arrowroot is less effective as a binder, so in GF baking pair it with other flours.
- 2 tbsp tapioca flour = 1 tbsp cornstarch (for thickening) (Bob's Red Mill)Cornstarch thickens roughly twice as strongly, so halve the amount. Best for sauces and pie fillings, not gluten-free flour blends.
Tapioca flour substitutes
Tested swaps for tapioca flour, with ratios and sources.
Measure substitutes by weight where you can. The Tapioca flour converter gives the grams.
Note: our substitutions are direct, not chained — we don't recommend substituting a substitute.