Tapioca flour vs. cornstarch: the ultimate showdown – which is better?
What To Know
- Tapioca flour has a slightly gritty texture, which can add a bit of interest to sauces and gravies.
- If you are looking for a starch that will give your sauces and gravies a smooth texture, then cornstarch is a good option.
- Tapioca flour and cornstarch are both good thickeners that can be used in a variety of recipes.
The answer is yes, you can use tapioca flour instead of cornstarch. However, there are a few things to keep in mind when making this substitution.
What is Tapioca Flour?
Tapioca flour is a starch that is extracted from the root of the cassava plant. It is a fine, white powder that has a neutral taste and a slightly gritty texture. Tapioca flour is a good source of dietary fiber and resistant starch, which can help to promote gut health.
What is Cornstarch?
Cornstarch is a starch that is extracted from the kernels of corn. It is a fine, white powder that has a neutral taste and a smooth texture. Cornstarch is a good thickener and can be used to make sauces, gravies, and puddings.
How to Substitute Tapioca Flour for Cornstarch
When substituting tapioca flour for cornstarch, you will need to use about twice as much tapioca flour. For example, if a recipe calls for 1 tablespoon of cornstarch, you would use 2 tablespoons of tapioca flour.
Tapioca flour can be used to thicken sauces, gravies, and puddings. It can also be used as a breading for fried foods.
When to Use Tapioca Flour Instead of Cornstarch
There are a few reasons why you might want to use tapioca flour instead of cornstarch.
- Tapioca flour is gluten-free, so it is a good choice for people who are allergic to gluten.
- Tapioca flour has a slightly gritty texture, which can add a bit of interest to sauces and gravies.
- Tapioca flour is a good source of dietary fiber and resistant starch, which can help to promote gut health.
When to Use Cornstarch Instead of Tapioca Flour
There are also a few reasons why you might want to use cornstarch instead of tapioca flour.
- Cornstarch is a more common ingredient, so it may be easier to find in your local grocery store.
- Cornstarch has a smooth texture, which can make sauces and gravies look more elegant.
- Cornstarch is a good thickener, so it can be used to make sauces and gravies that are very thick.
Which is Better: Tapioca Flour or Cornstarch?
The best choice for you will depend on your individual needs and preferences. If you are looking for a gluten-free, fiber-rich starch, then tapioca flour is a good option. If you are looking for a starch that will give your sauces and gravies a smooth texture, then cornstarch is a good option.
Tips for Using Tapioca Flour
Here are a few tips for using tapioca flour:
- Be sure to use twice as much tapioca flour as cornstarch.
- Add tapioca flour to your sauces and gravies gradually, while stirring constantly. This will help to prevent lumps from forming.
- Bring your sauces and gravies to a boil before adding tapioca flour. This will help to activate the starch and thicken the sauce or gravy.
- Allow your sauces and gravies to cool slightly before serving. This will help them to thicken further.
Recommendations
Tapioca flour and cornstarch are both good thickeners that can be used in a variety of recipes. The best choice for you will depend on your individual needs and preferences.
Top Questions Asked
Q: Can I use tapioca flour to thicken soup?
A: Yes, you can use tapioca flour to thicken soup. However, you will need to use about twice as much tapioca flour as cornstarch.
Q: Can I use tapioca flour to make pudding?
A: Yes, you can use tapioca flour to make pudding. However, you will need to cook the pudding for a longer period of time than if you were using cornstarch.
Q: Can I use tapioca flour to make breading?
A: Yes, you can use tapioca flour to make breading. However, the breading will be slightly gritty.