All-purpose flour

In most recipes, all-purpose flour can be used in place of tapioca flour in a 1:1 ratio, however, the texture may alter depending on what you're making. When used as a thickener for gravies, soups, and sauces, tapioca flour produces a bright, glossy finish. Dishes thickened with all-purpose flour will have a matte surface and a duller hue.

You should definitely alter your cooking time as well. Tapioca flour has no flavor and combines fast, while all-purpose flour has to be cooked for a bit longer to remove the powdery texture it has when it's raw. Keep in mind that all-purpose flour includes gluten and is manufactured from wheat. As a result, if you're attempting to make your dish gluten-free, it's an unacceptable substitute for tapioca.