Cornstarch

Cornstarch is a wonderful substitute for tapioca flour and is widely available. You may even have some in your pantry or cabinet. Cornstarch is naturally gluten-free, making it ideal for gluten-free cooking and baking. Because it has a significantly higher thickening capability than tapioca flour, you should decrease the amount in your recipe in half.

For example, if your recipe asks for 2 tablespoons of tapioca flour, use 1 tablespoon of cornstarch. It thickens more effectively than tapioca starch. The amylose content of starches determines their thickening capacity. Tapioca starch contains 15-18%, whereas maize starch contains 25-30%. When substituting maize starch for tapioca, use less to achieve the same results.