Cornstarch Vs Tapioca Starch Baking: Which Is The Best Choice?

Cornstarch and tapioca starch are two common thickeners used in baking. Both can be used to thicken sauces, soups, and gravies, but they have different properties that make them better suited for different applications. In this blog post, we will compare cornstarch and tapioca starch, and we will discuss the pros and cons of each one.

Properties of Cornstarch and Tapioca Starch

Cornstarch is a white powder made from the endosperm of corn kernels. It is a common ingredient in baked goods, such as cakes, cookies, and muffins. Cornstarch is a good thickener, and it can also be used to create a glossy finish on baked goods.

Tapioca starch is a white powder made from the roots of the cassava plant. It is a common ingredient in Asian cuisine, and it is also used in some baked goods. Tapioca starch is a good thickener, and it can also be used to create a chewy texture in baked goods.

Pros and Cons of Cornstarch

Pros of Cornstarch:

• Readily available: Cornstarch is a common ingredient that can be found in most grocery stores.
• Affordable: Cornstarch is a relatively inexpensive ingredient.
• Easy to use: Cornstarch is easy to mix with other ingredients, and it does not require any special preparation.

Cons of Cornstarch:

• Can be gritty: If cornstarch is not cooked properly, it can become gritty.
• Not heat stable: Cornstarch can break down at high temperatures, so it is not suitable for use in recipes that require high heat.

Pros and Cons of Tapioca Starch

Pros of Tapioca Starch:

• Chewy texture: Tapioca starch can create a chewy texture in baked goods, which is desirable in some recipes.
• Heat stable: Tapioca starch is heat stable, so it can be used in recipes that require high heat.
• Freeze-thaw stable: Tapioca starch is freeze-thaw stable, so it can be used in recipes that are frozen and thawed.

Cons of Tapioca Starch:

• Not as common: Tapioca starch is not as common as cornstarch, so it may not be as easy to find in some grocery stores.
• More expensive: Tapioca starch is typically more expensive than cornstarch.
• Can be difficult to mix: Tapioca starch can be difficult to mix with other ingredients, and it may require special preparation.

Which Starch Is Better for Baking?

The best starch for baking depends on the recipe. Cornstarch is a good choice for recipes that require a glossy finish, while tapioca starch is a good choice for recipes that require a chewy texture. If you are unsure which starch to use, you can always consult a recipe book or online resource.

Substitutions

If you do not have cornstarch or tapioca starch on hand, you can substitute one for the other in most recipes. However, it is important to note that the two starches have different properties, so the results may not be exactly the same.

Recommendations: The Ultimate Guide to Cornstarch vs Tapioca Starch Baking

Cornstarch and tapioca starch are two versatile thickeners that can be used in a variety of baking recipes. By understanding the properties and pros and cons of each starch, you can choose the right starch for your recipe and achieve the desired results.

Common Questions and Answers

1. What is the difference between cornstarch and tapioca starch?

Cornstarch is made from the endosperm of corn kernels, while tapioca starch is made from the roots of the cassava plant. Cornstarch has a gritty texture, while tapioca starch has a chewy texture.

2. Which starch is better for baking?

The best starch for baking depends on the recipe. Cornstarch is a good choice for recipes that require a glossy finish, while tapioca starch is a good choice for recipes that require a chewy texture.

3. Can I substitute cornstarch for tapioca starch in a recipe?

Yes, you can substitute cornstarch for tapioca starch in most recipes. However, it is important to note that the two starches have different properties, so the results may not be exactly the same.