The quick answer is tapioca starch the same as tapioca flour is yes.

Tapioca starch / flour is a very fine white starch made from the roots of cassava plant. It is ideal as a binder for gluten-free baking and as a thickener for sauces and soups.

Tapioca starch can also be used as a substitute for corn starch, replacing 1 tablespoon cornstarch with 2 tablespoons of tapioca starch. In baked goods, it usually needs to be combined with other alternative wheat/gluten-free flours, although sometimes it can also be used alone.

Have you ever thought about the difference between tapioca flour and tapioca starch? I guess many of you have this doubt, but in fact, basically you can use tapioca starch anywhere in the formula to see tapioca starch, because they are the same kind.

n the US, tapioca starch and tapioca flour are the same thing. Asian-type markets and products often mark it as tapioca starch, and companies like Bob's Red Mill tend to label it as tapioca flour, but the actual product is no different, tapioca starch and tapioca flour are same. In 2018, Bob's Red Mill updated their packaging, and now both names are on its product label.

Tapioca starch/flour comes from the roots of cassava plants. The extraction process of tapioca flour is: the cells of the root tubers of the tapioca plant contain starch grains. To extract the starch, the tapioca are crushed, the starch are released from the destroyed cells, then the crushed material is sent to centrifugal sieve through pump to extract starch and separate tapioca residues, then washed out the starch slurry, remove protein, fat by hydrocyclone, after dewatering and drying process, get the finished tapioca starch. You can click cassava starch production process to get more details information about its production.