Home Cooking

Brazilian Tapioca

Tapioca Starch vs Tapioca Flour


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 29

Tapioca Starch vs Tapioca Flour

lulumoolah | Dec 6, 2011 03:11 PM

I have a recipe for pão de queijo, the Brazilian cheese puffs, and the recipe calls for tapioca starch. I took a quick trip to a few stores in my neighborhood and could only find tapioca flour. Is there a difference between tapioca starch and tapioca flour? I tried looking online and got a range of answers, some say they are the same thing whereas others claim there is a difference which may or may not be discernible depending on its use - anyway, the answers were not conclusive enough for me. I don't want to mess up the recipe, since it states that the tapioca starch is used to make the pão de queijo chewy and soft. Also, is tapioca starch easily found in stores or would I need to order online or go to a specialty store? I live in NYC and so far I've only seen the flour form, granted it was a cursory check of the local supermarkets around my apt. Thanks.

Want to stay up to date with this post?

Recommended From Chowhound