Tapioca starch
Harinas$4.49 / 16 oz bagApproximate price based on US supermarkets.
Tapioca starch is an ingredient used in various cuisines around the world, including Mexican. Its ability to thicken sauces and desserts makes it very useful in dish preparation. Additionally, it is a gluten-free option, making it a popular ingredient for those with gluten intolerance.
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How it's used in Mexican cooking
Tapioca starch, part of the flours and masa section of the Mexican pantry, appears in 1 recipe in our collection, including Vegan Oaxaca-Style Cheese. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using tapioca starch
Storage and substitutes
How to store it
Nixtamalized corn flour (masa harina) keeps for several months in an airtight container in a cool, dry place. Fresh masa, on the other hand, is perishable: refrigerate it and use it within a day or two, or freeze it in portions.
Substitutes
For tortillas and antojitos, nixtamalized corn flour (white or blue) is interchangeable between brands; what matters is that it is nixtamalized — regular cornmeal (polenta-style) will not form a workable dough.
Frequently asked questions
How many recipes use Tapioca starch?
Tapioca starch is used in 1 recipe in our collection, such as Vegan Oaxaca-Style Cheese. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Tapioca starch in the US?
You can buy Tapioca starch online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Tapioca starch be stored?
Nixtamalized corn flour (masa harina) keeps for several months in an airtight container in a cool, dry place. Fresh masa, on the other hand, is perishable: refrigerate it and use it within a day or two, or freeze it in portions.
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