How to Substitute Cornstarch for Tapioca Flour When Baking

By LeafTV Editor

Cornstarch and tapioca flour both act as thickening agents. If you have to use cornstarch in place of tapioca in a recipe, remember that cornstarch will take longer to dissolve and to thicken when mixed with other ingredients. Tapioca flour produces a glossier sheen than cornstarch, so if you use the latter for a pie filling like lemon meringue, the filling won't appear as shiny.

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How To Substitute Cornstarch For Tapioca Flour When Baking

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Assess how much tapioca flour is needed for a recipe. For example, you're baking a pie that needs 2 tbsp. of tapioca flour.

Divide the amount of tapioca flour called for by 2. (You only need half the amount of cornstarch when it's being used in place of tapioca.)

Add 1 tbsp. of cornstarch to the ingredients, and follow the rest of the recipe as directed.

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