Depending on the purpose and the raw material, both flour and starch can be used as substitutes for tapioca.

Using cornstarch and juju as emulsifiers and thickeners in baked goods can also produce the same gelatinous texture of fruit fillings made with tapioca starch, without lumps. Corn starch and bamboo yu powder work well as thickeners in baking recipes without fruit. They have a long history of use in baking. Instead of tapioca starch, you can choose to use half of the semolina or cornstarch. Before using, pour the cornstarch and bamboo yu powder into the liquid ingredients in the baking recipe and mix well. Cornstarch and bamboo yu powder are essentially odorless, so they can be used in place of tapioca starch in most baking recipes. Bamboo starch works better than cornstarch when added to baking recipes that contain acidic fruits such as pineapple. Cornstarch is better suited for baking recipes that contain dairy products, where it improves the texture and grain of the finished baked goods.

Medium gluten flour can be used as a substitute for tapioca starch for thickening in baking recipes. Substituting gluten flour for starch is usually done in a one-to-one ratio, or slightly more. After slowly adding the gluten flour, stirring constantly to prevent the flour from clumping, mix until it is completely homogenized. Pouring the gluten flour into the liquid ingredients and mixing well will give the final baked goods a finer texture. Note, however, that baked goods made with all-purpose flour will have a thicker texture, while pastries made with cornstarch or tapioca starch will have a gelatinous texture.

Tapioca is one of the world's three largest potatoes, widely cultivated in tropical and subtropical regions. Tapioca starch is the starch extracted from the tuberous roots of cassava, a plant that belongs to the big maple family, the same family as castor, rubber, and petitgrain. In baking, tapioca starch is often used to make puddings, fruit tarts, and other desserts, creating a gelatinous texture and increasing the elasticity of the food.

Tapioca starch can be used in gluten-free baking, usually in conjunction with a basic gluten-free flour. If replacing tapioca starch in gluten-free baking, it is best to use rice flour. Rice flour has a similar texture to wheat flour and will not affect the flavor of gluten-free foods when used. To substitute tapioca starch with semolina, be sure to soak the semolina in warm water before using it. If not soaked in warm water, the semolina used will become very chewy and difficult to cook. When making puddings or fruit tarts, it's best to dissolve tapioca starch or its substitutes using the method of boiling under water so that the starch can be completely dissolved for better thickening.