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Tapioca Flour

Tapioca Starch/Flour (photo by JenniferW)

Tapioca Flour vs. Tapioca Starch — What is the Difference?

If you have ever come across a recipe that calls for either tapioca flour or tapioca starch, you might be wondering, are they the same thing? The short answer is, yes!

✅ Tapioca Flour = Tapioca Starch

Both tapioca flour and tapioca starch are made from the starchy part of the cassava root, and in most cases, they can be used interchangeably in recipes.

🥄 Common Uses:

• As a thickener in soups, sauces, and pie fillings

• In gluten-free baking to add chewiness and elasticity

🌎 Why the Two Names?

• In the U.S. and many Western countries, the terms are just branding variations — they refer to the same product.

• In some Asian countries, there may be slight differences depending on processing methods, but the terms are still often used interchangeably.

⚠️ What Not to Confuse It With

Be careful not to mix up tapioca flour/starch with cassava flour. Cassava flour is made from the whole root, not just the starch, and behaves differently in recipes.

🌼The pictures here show the tapioca starch that I use to make Kueh Bangkit.


Tapioca Starch/Flour (photo by JenniferW)


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