I’ve spent more time staring at the white bags in my pantry than I care to admit. If you’re living the gluten-free life, you know exactly what I mean. Everything looks like a cloud. It feels like silk. It has a name that sounds like a science experiment.
The question I get asked most is, “Rhonda, can’t I just use cornstarch if I’m out of tapioca?”
The honest answer? Only if you want your dinner rolls to double as doorstops.
Let’s talk about the “Crunch” vs. the “Chew”
See, cornstarch is your go-to for that crispy, snap-in-your-mouth texture. It’s what makes my fried chicken stay crunchy and my gravy thick enough to actually stay on the mashed potatoes. But, if you try to build a bread recipe solely on cornstarch, it will crumble. It will fall apart the second you look at it.
But my favorite “secret” use for cornstarch? Ermine Frosting. If you’ve never had it, you’re missing out. It’s that old-school boiled milk frosting that tastes like a cloud. You whisk the cornstarch with sugar and milk until it’s a thick paste. It acts as the “spine” of the frosting. It provides incredible stability. It also gives a silky, matte finish without gritty, tooth-aching sweetness you get from powdered sugar. Seriously, try the frosting!
Tapioca flour (or starch—same thing, don’t let the labels confuse you!) is a totally different beast. It comes from the cassava root, and in my kitchen, it’s the closest thing we have to actual magic.
Ever wonder how my Naturally Gluten Free Brazilian Cheese Rolls get that crazy, stretchy middle? That’s all the tapioca. It mimics the “stretch” of gluten better than almost anything else. If cornstarch is the “sturdy” one in the relationship, tapioca is the flexible gymnast. It gives you that bounce-back texture that makes GF bread actually feel like… well, bread.
The Secret to the Golden Glow
Here’s a little “Rhonda secret”: Tapioca is also the reason your bakes actually turn brown. You know how some GF recipes come out of the oven looking like they’ve seen a ghost? Pale and sad? Usually, they’re lacking that hit of tapioca flour. It caramelizes beautifully. This gives you that golden-brown crust. My husband comes running to the kitchen before I even call him for dinner.
Which one do you grab?
If you want it to snap, thicken, or create a silky frosting, go for the cornstarch. If you want it to stretch or pull, you need the tapioca.
Trust me, I’ve made the mistake of swapping them before. Let’s just say the “Cornstarch Cheese Rolls” of 2022 were not my finest hour. Stick to the tapioca for the stretchy stuff, and your taste buds (and your family) will thank you.
If you’re ready to see exactly what I mean by “the stretch,” go check out my Pão de Queijo recipe. It’s the perfect way to see this flour in action. Trust me, you won’t be disappointed!
