Starch is often used to thicken the liquid in our cooking and baking. Starch works by absorbing an amount of water into individual starch grains, thus converting the once loose and watery liquid to be thick and creamy. At the most extreme cases, starches can totally turn a liquid into a jelly block. Though the function is much or less the same, there several types of starches. However, many of us have heard from each other that tapioca starch is better than cornstarch. Is that true?
Both cornstarch and tapioca starch must be mixed with some cold water first, making a slurry, before adding them to the real dish. After that, the slurry is added to the hot liquid you want to thicken with a constant stirring for about a minute. However, cornstarch – also called as cornflour or maize in some countries – can not endure neither long freezing nor long cooking process. If you heat your dish for too long after adding the slurry, the starches may break down. Meanwhile, tapioca starch tolerates prolonged heating and freezing; it just doesn’t break down that fast. And unlike tapioca granules that may stud puddings and pies with gelatinous balls, tapioca starch is finely ground, so tapioca starch will not cause such effect in your food.
Tapioca Starch Vs Cornstarch
|Name||Anthony's USDA Organic Tapioca Flour||Pro-Ex Antifungal Cream Clotrimazole|
|Key Features||- 100% USDA Organic Tapioca Flour / Starch
- Certified & Batch Tested Gluten-Free
- Very fine neutral white powder, Product of Thailand
- Derived from Organically grown Manioc root (Manihot esculenta)
- Vegan Verified & Kosher, Non-GMO & More||- Great as a thickening agent
- 100% pure corn starch
- 35 oz|
|Ratings*||4.9 out of 5.0 stars||4.4 out of 5.0 stars|
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Cornstarch also can’t mix well with acidic liquids. Tapioca starch is also better because it is able to stand acidic environment better than cornstarch. Besides, fillings with tapioca starch will have an attractive glossy appearance. So, generally, tapioca starch is better than cornstarch. You can substitute a cornstarch ingredient with tapioca starch in a 1:1 replacement.