Core guide
Tapioca Starch: What It Is and How to Substitute It
Tapioca is the name for starch and processed products made from cassava root. In baking, the usual ingredient is refined tapioca starch, which many brands also call tapioca flour.
Read →PEK Academy
Special Diets & Allergens
Technical adaptations for baking and cooking without gluten, dairy, eggs, or large amounts of sugar. The focus is on the function of the removed ingredient, suitable substitutions, and cross-contact control.
Topics in this areaChoose a more specific topic or continue to the expert content below.
Start here
Key content in this topic
Recommended reading
Vegan baking: how to replace eggs, butter, and milk
Vegan baking is most reliable when you replace an ingredient's function rather than the ingredient alone.
Read →