Potato starch

Potato starch is gluten-free and can be used instead of tapioca flour. However, depending on what you're cooking, it has a thicker consistency and may result in a denser product. If you just need a tiny amount to thicken a sauce or stew, simply switch it out in a 1:1 ratio.

When using a bigger quantity, such as a baking mix, there is a little more guessing required. Reduce the amount of tapioca flour called for in your recipe by around 25-50%. Replace the tapioca with this amount of potato starch plus a bit more of any other flour-like items to make up the volume difference.