Tapioca Starch vs Flour: What’s the Difference

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Baking healthy treats have become very popular in modern times. However, home cooks often find it confusing when it comes to choosing the right flour. 

The ingredients of tapioca starch and flour are mostly similar, and their abilities are more or less the same too. Their real differences lie in the smaller details that novice chefs don’t usually detect.

Our tapioca starch vs flour analysis will provide you with a thorough dissection of both products. You will be able to identify them on the basis of their qualities and characteristics by the end of this article. 

Therefore, let’s dive right in and find out all there is to know about them so that you can make an informed decision the next time you plan to start baking.

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What Is Tapioca Starch?

What Is Tapioca Starch

Tapioca starch is the dried version of a yuca root and is famous for serving multiple purposes. People who prefer to eat healthy will get a kick out of using it in their food as 100 grams of it only has 360 calories. 

Furthermore, it is a perfect choice for those who have medical conditions as it has a couple of healing properties and health benefits.

One thing that plays the most defining role in the case of tapioca starch is the fact that it’s gluten-free. When it comes to other nutritional factors, it has little to provide in terms of minerals, proteins, or fatty acids. It’s wildly popular in South America, its area of origin, and countries in Asia, including Thailand, Indonesia, and Vietnam.

What Is Flour?

What Is Flour

Any person who has the most basic knowledge about baking is familiar with flours. From savory items to sweet treats, there’s a high chance that this ingredient is involved in the recipe. 

It primarily consists of wheat, grains, beans, or roots. People around the world, especially in America and Europe, consider it to be pivotal to their daily meal.

A significant quality of flour is the presence of gluten in it. Many people tend to have a gluten allergy, and the popularity of alternatives is increasing day by day due to awareness being raised about it. 

However, it still remains the majorly popular variation to date, and the milling of flour is one of the most significant parts of agriculture globally.

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Difference between Tapioca Starch and Flour

Finding the difference between tapioca starch and flour can feel like an impossible task to the untrained eye. However, here are a few major factors that separate the two from each other – 


The very first thing you will find noticeable when differentiating between tapioca starch and flour is how they are made. Tapioca starch’s main ingredient is the cassava root. 

Its properties are almost equal to that of potatoes in terms of being a root vegetable with starch. They’re commonly known as the bread of the tropics due to the calories they provide.

On the other hand, regular flour is the more conventional and commercial option. Wheat is its primary ingredient, and its wide availability is what makes this variation so popular among most people. Countries like the USA and the UK that consume bread consider it a staple. 

Nutritional Content:

Tapioca starch has a plethora of different qualities that you will not find in conventional starch. For starters, diabetic patients will find it more suitable for them as they can help lower insulin levels. People with Celiac disease will also prefer it as its gluten-free quality makes it perfectly safe for their consumption. 

Conventional flour has none of the qualities present in tapioca starch which makes the latter a great option for many ailing patients. It’s very high in calories and has tons of fat packed into it. 

Therefore, eating proper portions of them can help energize the body. This reason makes it one of the perfect ingredients to be present in your breakfast items.


Regular flour is usually found among bakeries. Items like cakes, pastries, and bread are primarily made from it. It plays a huge role in ensuring that these baked items have a good structure and that the flavor turns out to be full and satisfying. They are perfect for both sweet and spicy palettes, making them extremely versatile. 

While tapioca starch effortlessly functions in almost all meals that require conventional flour, it is exceptional in terms of liquid drinks. A popular drink among millennials happens to be bubble tea. 

Tapioca starch is often used to create the pearls that go into making them. The presence of this ingredient ensures that the pearl has the right texture.

Thickening Liquid:

Tapioca starch is often considered an excellent option for getting liquid items to thicken. Chefs use it to increase the density of various dishes like puddings and soup. One thing that sets it apart when it comes to this process is that its condition remains untarnished even if it’s frozen. 

Although flour is also suitable to use as a liquid thickener, there are lots of risks involved in this case. Among them, the highest risk lies in the possibility of it causing clumps which can really ruin your eating experience. Furthermore, it stands a greater chance of affecting the texture and taste of the food too.

Frequently Asked Questions (FAQs)

Can tapioca flour completely replace regular flour for everyday use?

Although tapioca flour is perfectly suitable for accomplishing numerous tasks of regular flour, it’s not an exact nutritious alternative. You can use it perfectly for making gravy or sauce, but it’s not suitable for baked items like cookies and biscuits.

How can you differentiate starch and flour?

There are a couple of noteworthy factors that separate starch from flour. Unlike conventional flour, starch doesn’t have any smell or taste, and it’s also solid while the prior is powdery.

Will adding tapioca starch during baking help me in any way?

Using tapioca starch while baking can make the entire process relatively easier for you. Although it’s free from gluten, it works brilliantly when it comes to binding together all the ingredients and making the food feel fluffier.


Bakers and chefs have often found themselves at an impasse when discussing the superiority between tapioca starch and flour. The differences are so small and difficult to identify that many people believe that they are identical. 

However, now that you have completed reading our tapioca starch vs. flour guide, you can easily decide which one is best for you.

As a final verdict, it can be concluded that tapioca starch is the ideal choice for those who want healthier food with more nutrition for themselves. On the other hand, if you’re looking for energy to kick off your day, conventional flour will serve your needs well. Either way, both will live up to their qualities admirably.

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