Best Tapioca Flour Substitutes
What Can I Use Instead of Tapioca Flour?
Use 50%. Use half. Cornstarch is ~2x as thickening. Best for sauces — cloudier finish.
Out of tapioca flour? You've got 4 good substitutes for as a thickener and gluten-free flour in fruit pies and Asian sauces. The top pick is Cornstarch — use 50%. Use half. Cornstarch is ~2x as thickening. Best for sauces — cloudier finish.
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Get ratios for Tapioca Flour →All Tapioca Flour Substitutes (4 options)
Use half. Cornstarch is ~2x as thickening. Best for sauces — cloudier finish.
1:1 swap. Similar clarity and freeze-thaw stability. Best for fruit pies and clear sauces.
1:1 swap. Don't boil — add at the end of cooking. Great for soups and Asian stir-fry sauces.
Use 2 tbsp rice flour per 1 tbsp tapioca flour. Better for baking than thickening sauces.
Common Questions About Tapioca Flour Substitutes
The best substitute for tapioca flour is Cornstarch. Use 50%. Use half. Cornstarch is ~2x as thickening. Best for sauces — cloudier finish.
Yes. Same amount. 1:1 swap. Similar clarity and freeze-thaw stability. Best for fruit pies and clear sauces.
This guide lists 4 tapioca flour alternatives. The best one depends on your recipe, dietary needs, and what you have on hand.
Cornstarch is a great plant-based alternative to tapioca flour. Use 50%. Use half. Cornstarch is ~2x as thickening. Best for sauces — cloudier finish.