Tapioca starch vs potato starch has long been a hot topic because of their similar properties and usage.
On the surface, both tapioca starch and potato starch are starches but are from different plants. Tapioca is made from the cassava plant, while potato starch is made from potatoes. Both starches are gluten-free. But they also contain different nutrients and have different textures.
And if you are wondering which one to choose in place of your usual go-to filler (like white flour or sugar) or whether they can be used interchangeably, you’ve come to the right place.
Below, I’ll break down the two starches and answer some frequently asked questions about them!
What Is Tapioca Starch?
Tapioca starch is a type of starch made from the root of the cassava plant.
It’s a versatile ingredient that can add body, texture, and flavor to many recipes like baked goods, sauces, ice cream, pet foods, puddings, and pie fillings.
And because tapioca starch has such a neutral flavor, it can easily be substituted for wheat flour in recipes without affecting the taste.
It also doesn’t require any special preparation before using – just mix it with water until it forms a thick consistency, then add it directly into whatever recipe you’re working on!
What Is Potato Starch?
Potato starch is a fine powder made from potatoes, with a texture similar to corn starch.
Potato starch is widely used in the food industry because it’s inexpensive and has many uses. It’s also gluten-free and can be used to replace wheat flour in some recipes.
It can be used as a thickener, stabilizer, or filler in foods and other products.
As a thickening agent, potato starch provides the body with sauces, gravies, and soups without adding flavor or color.
It also helps increase moisture retention in baked goods such as loaves of bread and cakes while adding structure to these foods.
As a filler, potato starch can be used as an extender for flour in recipes like pie crusts and other baked goods that require a lot of flour but don’t have much fat content (such as biscuits).
This makes them easier to work with when rolling out dough or kneading it by hand instead of using a regular all-purpose flour that would be too dry!
Tapioca Starch Vs Potato Starch: Key Differences
Tapioca and potato starches are ingredients used in baking, cooking, and other food preparation. They are made from different sources (tapioca is derived from the cassava root, while potato starch is made from potato), but they are both used to thicken sauces and add elasticity to dough.
Tapioca and potato starches each have unique properties that make them useful for different purposes in your kitchen.
Potato starch is a good alternative if you’re allergic to tapioca or corn. It’s also generally less expensive than tapioca starch.
Since it’s produced from potatoes, it has a high glycemic index (GI) rating—meaning it will cause your blood sugar levels to spike quickly.
Tapioca starch has a low glycemic index (GI) rating and will not cause your blood sugar levels to spike quickly, making it a safe choice for people who have diabetes or those trying to lose weight by controlling their carb intake.
But because tapioca is derived from the cassava root, it cannot be eaten by people with gluten sensitivities or allergies.
In addition, tapioca is more easily digestible than potatoes.
That means it’s a better choice for people who have trouble digesting carbohydrates, like celiac disease or diabetes.
If you’re not sure which one to choose, ask your doctor or dietitian—they’ll be able to recommend the best option for you!
Can You Substitute Tapioca Starch For Potato Starch?
Tapioca starch and potato starch are not only starches but also have similar properties and uses. Therefore they can be used interchangeably in some recipes.
However, tapioca starch is more commonly used in gluten-free cooking and baking because it is low on the glycemic index.
Potato starch is a little higher on the glycemic index, so it may not be a good choice for those who have diabetes or other blood sugar imbalances.
So take note of that when making a swap. If you’re good with that, use two tbsp of tapioca starch for every one tbsp of potato starch.
Is Tapioca Starch Better Than Potato Starch?
Tapioca starch is better than potato starch in terms of nutritional value
Both tapioca and potato starches are virtually calorie-free and contain no fat or cholesterol. They also have about 4 grams of fiber per serving, making them good for lowering blood sugar levels and controlling appetite.
The only major difference between these two starches is that tapioca has more protein than potatoes 2 grams compared to 1.
This can benefit people who need extra protein in their diet but don’t want to add calories from meat or other animal products.
Is Tapioca Starch The Same As Tapioca Flour?
Yes, tapioca starch and tapioca flour mean the same thing.
What Is The Difference Between Potato Starch And Potato Flour?
Potato starch and potato flour are both made from potatoes, but they are not the same thing. Potato starch is a product washed out of crushed potatoes and later dried to a powdery form.
On the other hand, potato flour is made from peeled, cooked, dried, and ground potatoes into a fine powder.
What Is A Substitute For Tapioca Starch?
Tapioca starch is an ingredient in many recipes, but it can be not easy to find. We’ve put together this list of alternatives to tapioca starch!
For thickening, you can use:
In conclusion, tapioca starch has great points: it has almost the same texture and an almost identical thickness. Moreover, tapioca starch is significantly more affordable.
It’s a clear winner in these ways. But if you’re looking for versatility, potato starch is really what you want.
Tapioca starch is comparable to cornstarch in versatility and usage. And it is also very beneficial. You can use it for some dishes.