All Comparisons
Starches Showdown

Tapioca Starch vs
Arrowroot

Both starches add lightness and improve texture in GF baking. Understanding their differences helps you choose the right one.

🥔
Tapioca Starch
VS
🌿
Arrowroot
Quick Verdict:Use tapioca for chewy texture and crispy crusts. Use arrowroot for lighter, more delicate baked goods.

Head-to-Head Comparison

🥔

Tapioca Starch

From cassava root

Pros
  • ✓Creates chewy, stretchy texture
  • ✓Excellent for crispy crusts
  • ✓Widely available and affordable
  • ✓Adds browning to baked goods
  • ✓Works well in all GF flour blends
Cons
  • ✗Can become gummy if overused
  • ✗Doesn't freeze as well
  • ✗Higher glycemic index
🌿

Arrowroot

From tropical tuber

Pros
  • ✓Creates lighter, fluffier texture
  • ✓Easier on digestion
  • ✓Freezes and reheats better
  • ✓Completely neutral flavor
  • ✓Good for sensitive stomachs
Cons
  • ✗More expensive than tapioca
  • ✗Less chewy texture
  • ✗Harder to find in stores

Detailed Breakdown

FactorTapioca StarchArrowroot
SourceCassava rootMaranta arundinacea
Texture contributionChewy, stretchyLight, fluffy
Best forCrusty breads, pizzaCakes, muffins, delicate bakes
BrowningGoodModerate
Freeze/thaw stabilityFairExcellent
Price (avg)$0.30/oz$0.50/oz
Substitution ratio1:1 (interchangeable)

When to Use Each

🥔 Use Tapioca When...

  • •Making pizza dough or focaccia
  • •You want a chewy, bread-like texture
  • •Baking crusty sandwich bread
  • •Budget is a concern
  • •Making Brazilian cheese bread (pĂŁo de queijo)

🌿 Use Arrowroot When...

  • •Making cakes or delicate pastries
  • •You plan to freeze the baked goods
  • •Baking for sensitive stomachs
  • •Making banana bread or muffins
  • •You want a lighter crumb

Pro Tip: Use Both!

💡

Many bakers use a 50/50 blend of tapioca and arrowroot to get the best of both worlds:

Chewiness from tapioca + Lightness from arrowroot = Perfect texture

Related Pages

🚫

Bread Without Tapioca

Arrowroot-based alternatives

🍞

Universal Base Loaf

Uses tapioca by default

⚖️

More Comparisons

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Experiment in Our Builder

Try swapping tapioca for arrowroot and see how your recipe changes.

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