{"id":1897616,"date":"2023-06-29T08:18:24","date_gmt":"2023-06-29T13:18:24","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1897616"},"modified":"2025-03-21T12:30:42","modified_gmt":"2025-03-21T17:30:42","slug":"what-is-tapioca-and-how-do-you-cook-with-it","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-tapioca-and-how-do-you-cook-with-it\/","title":{"rendered":"What Is Tapioca and How Do You Cook with It?"},"content":{"rendered":"If you've sipped a colorful <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-bubble-tea\/\">bubble tea<\/a> or boba, you've had tapioca: it's the ingredient in the tiny, chewy balls at the bottom of the cup. You've probably also eaten a delicious baked good made with tapioca and maybe spooned up a sauce that contained tapioca. The versatile ingredient is a bit of a chameleon. But just what is tapioca, anyway? Here's why it's worth keeping in your pantry.\r\n<h2>What Is Tapioca?<\/h2>\r\nTapioca is a starch derived from the root of the cassava or yuca plant, commonly found across South America and Africa. Tapioca is broadly used in cooking around the world and comes in many forms.\r\n\r\nTapioca flour is a finely ground starch used as a thickener in cooking and baking. Instant tapioca and tapioca flakes are granular forms of starch, often used as a thick filling in desserts and to add bulk to savory foods. Bubble tea drinkers might know tapioca pearls best\u2014these balls of cooked tapioca starch are pleasantly chewy and gummy.\r\n<h3>The Difference Between Tapioca Starch and Tapioca Flour<\/h3>\r\n<img class=\"alignnone size-large wp-image-1897976\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/GettyImages-1500098348.jpg?fit=700,467\" alt=\"Bowl and spoon of starch on white wooden table, top view\" width=\"700\" height=\"467\" \/>\r\n\r\nThere's actually no difference between tapioca starch and tapioca flour! The terms are (confusingly) used interchangeably. Some grains are milled in both flour and starch forms (like corn, which is yellow and gritty as flour and white and light as starch), but tapioca is extremely starchy by nature. Whether labeled \"flour\" or \"starch,\" ground tapioca is finely milled, airy, light and white.\r\n<h3>What does tapioca taste like?<\/h3>\r\nTapioca is extremely mild and nearly flavorless, contributing to its culinary versatility. Whether added to savory foods or desserts, tapioca will take on the seasonings of any dish.\r\n<h3>Is tapioca gluten-free?<\/h3>\r\nYes, all forms of tapioca are naturally <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-baking-guide\/\" rel=\"noopener noreferrer\">gluten-free<\/a>. If you're very sensitive to gluten, check the packaging to see whether the tapioca was processed in a facility that also handles wheat, which may cause cross-contamination.\r\n<h2>How to Cook with Tapioca<\/h2>\r\n<img class=\"alignnone size-large wp-image-1897973\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/GettyImages-1413040178.jpg?fit=700,467\" alt=\"Boba milk tea or Taiwan milk tea with bubble on white background\" width=\"700\" height=\"467\" \/>\r\n\r\nFamously, tapioca pearls are used in bubble tea. Tapioca pearls are also delicious in desserts, like this cozy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-tapioca\/\" rel=\"noopener noreferrer\">old-fashioned tapioca pudding<\/a>, where their soft chew is comforting and satisfying. Instant tapioca makes an even quicker pudding reminiscent of rice pudding. Served with stewed fruits, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-honey-tapioca-pudding\/\">Apple Honey Tapioca Pudding<\/a> recipe, the tapioca thickens the cooking juices, turning them into a silky sauce.\r\n\r\nInstant tapioca can be stirred into soups or stews as a thickener. Both instant tapioca and flakes add bulk to meatballs or other ground meats.\r\n\r\nTapioca flour is a useful ingredient to keep in the pantry, especially for <a href=\"https:\/\/www.tasteofhome.com\/collection\/gluten-free-baking-recipes\/\" rel=\"noopener noreferrer\">gluten-free baking<\/a>. You can even use tapioca in a homemade all-purpose <a href=\"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-flour-mix\/\" rel=\"noopener noreferrer\">gluten-free flour blend<\/a>. Tapioca flour is also a versatile thickener for soups, sauces or <a href=\"https:\/\/www.tasteofhome.com\/article\/thickeners-for-fruit-pies\/\">fruit pies<\/a>.\r\n<h2>What Is a Substitute for Tapioca?<\/h2>\r\nWhile pearl tapioca is fairly unique, other tapioca forms can be easily substituted. You can replace tapioca flour or starch with other starch, like corn or potato. If using tapioca flakes or instant tapioca as a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" rel=\"noopener noreferrer\">thickener<\/a>, substitute another starch, or use wheat or rice flour. If making a pudding with tapioca, try arborio rice instead, which takes longer to cook but has a pleasingly creamy texture.\r\n<h2>Storing Tapioca<\/h2>\r\nAll forms of tapioca should be stored at room temperature. Tapioca pearls will crumble if kept in the refrigerator. Keep out of direct sunlight in a cool, dry place. Since tapioca is so starchy, it won't get rancid as whole grains do.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Mild-tasting and naturally gluten-free, tapioca has tons of uses for home cooks. But what is tapioca, exactly? 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Since 2010, she\u2019s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for <em>Taste Recipes<\/em>, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel \u201cGirl in the Rearview Mirror.\u201d","twitter":"kraedimberg","instagram":"https:\/\/www.instagram.com\/kraedimberg\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/kelsey-dimberg-mueller-448475a7\/","tiktok":"","youtube":"","location":"Chicago, IL","school_and_year":"University of San Francisco","education":"<ul>\r\n \t<li>Arizona State University, bachelor's degrees in English literature and Spanish<\/li>\r\n \t<li>University of San Francisco, master's in creative writing<\/li>\r\n<\/ul>","highlights":"<ul>\r\n \t<li>10 years of professional writing and editing experience with 5 years writing about food<\/li>\r\n \t<li>Popular <em>Taste Recipes<\/em> articles include: \"How to Make Gluten-Free Zucchini Bread\" and \"The Secret to Making a Sourdough Starter That Actually Works\"<\/li>\r\n<\/ul>","expertise":"Cooking techniques; baking; cleaning &amp; organizing; home decor; gardening &amp; plant care; health &amp; wellness; parenting; grocery shopping","short_bio":"A former in-house editor at <em>Taste Recipes<\/em>, Kelsey now writes articles and novels from her home in Chicago. 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