Ingredient substitution guide
Best substitutes for tapioca flour
Best swap for tapioca flour: Arrowroot starch, 1:1 in baking and binding; for thickening use about 1 1/2 times as much arrowroot.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Tapioca Flour?
The best swap for Tapioca Flour is Arrowroot Starch, 1:1 in baking and binding; for thickening use about 1 1/2 times as much arrowroot. Another option is Cornstarch, 1:1 for thickening; slightly different texture in baking. The table below also lists Potato Starch, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Arrowroot starch | 1:1 in baking and binding; for thickening use about 1 1/2 times as much arrowroot |
| Cornstarch | 1:1 for thickening; slightly different texture in baking |
| Potato starch | 1:1 in gluten-free baking, slightly heavier; for thickening use about 2/3 as much potato starch |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.