What can be substituted for tapioca flour besides potato starch?

While potato starch is a great substitute for tapioca flour, there are other options depending on what you're trying to achieve:

For Gluten-Free Baking:

* Rice flour: Offers a neutral flavor and can be used in similar quantities to tapioca flour.

* Arrowroot powder: Has a similar texture and binding power to tapioca flour, but it's slightly more expensive.

* Coconut flour: Highly absorbent, so it needs to be used in smaller quantities. Adds a subtle coconut flavor.

* Sweet rice flour (mochi flour): Creates a chewy texture, ideal for mochi and other Japanese desserts.

For Thickeners and Sauces:

* Cornstarch: More readily available and slightly less expensive than tapioca flour. Offers a similar thickening power.

* Chickpea flour (besan): Gives a subtle nutty flavor and can be used as a thickener in sauces and gravies.

* Oat flour: A good option for thickening soups and stews.

For Specific Applications:

* Wheat flour: Not gluten-free, but can be used in some baking recipes.

* Almond flour: Adds a nutty flavor and can be used in some baking recipes, but it's more absorbent than tapioca flour.

Important Note:

* Substitution ratios: The exact amount of substitute needed may vary depending on the recipe and the type of flour. It's best to start with a slightly smaller amount than indicated in the recipe and adjust as needed.

* Flavor: Some substitutes, like coconut flour or chickpea flour, will add a distinct flavor to your dish.

Ultimately, the best substitute for tapioca flour depends on the specific recipe and your desired outcome. Experimenting with different options is encouraged!