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Are tapioca starch and tapioca flour the same?
The quick answer is yes.
Tapioca flour/starch is a very fine white flour made from the root of the South American cassava plant. It works really well as a binding agent in gluten-free baking, and also makes a great thickener for sauces and soups.
It can also be used as a substitute for cornstarch, use 2 tbsp tapioca starch to replace 1 tbsp of cornstarch. For baking purposes, it often needs to be combined with other alternative wheat/gluten-free flours, though there are exceptions where it is used on its own.
Basically anywhere you see tapioca starch in a recipe you can use tapioca flour, as they are one and the same.
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Other Gluten-Free Tapioca Flour/Starch Options
I found these during my research and maybe they will work for you. I have not fully researched them but their nutrition information looked good. So please make sure they would be safe with your dietary restrictions before using it.
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