Can you use baking soda instead of tapioca starch?

You can't directly substitute baking soda for tapioca starch. They have very different functions in baking:

* Tapioca starch: A thickener. It absorbs moisture and helps create a smooth, glossy texture in sauces, gravies, and fillings. It also adds a slight chewiness to certain dishes.

* Baking soda: A leavening agent. It reacts with acidic ingredients to produce carbon dioxide bubbles, making cakes, cookies, and bread rise.

Here's why a direct swap won't work:

* Texture: Baking soda won't thicken sauces or create the same chewy texture as tapioca starch.

* Leavening: Using baking soda as a thickener will not create the desired leavening effect.

* Taste: Baking soda has a slightly salty and alkaline taste that could be noticeable if used as a thickener.

Alternatives to Tapioca Starch:

* Cornstarch: A common substitute for tapioca starch, though it may not have the same smooth, glossy texture.

* Arrowroot powder: Another good alternative, especially for thickening sauces.

* Potato starch: Similar to cornstarch, but has a slightly stronger thickening power.

Important Note: If a recipe specifically calls for tapioca starch, it's best to stick to the original ingredient. Experimenting with substitutes may alter the texture and taste of your dish.