Tapioca vs arrowroot, which one is better? Discover their differences, uses, and benefits to pick the perfect starch for your cooking needs. Find out which works best for you!
When it comes to starches and thickeners, tapioca and arrowroot are two popular choices, especially in gluten-free and plant-based cooking.
But how do they compare? If you’ve ever wondered about the differences between tapioca vs arrowroot, their nutritional values, and how to use them in recipes, you’re in the right place.
Both tapioca and arrowroot starches come from plant roots, but their sources, properties, and culinary applications vary significantly.
Whether you’re looking for a thickener for soups, a base for gluten-free baking, or a chewy texture for desserts, choosing the right starch can make a big difference.
In this article, we’ll break down everything you need to know about tapioca vs arrowroot so you can decide which one best suits your cooking needs.
Related: Understanding Tapioca
Table of Contents
- Forms of Tapioca
- Common Uses of Tapioca
- Forms of Arrowroot
- Common Uses of Arrowroot
- Source and Processing
- Texture and Thickening Ability
- Nutritional Comparison
- Cooking and Baking Uses
- Digestibility and Dietary Considerations
- Choose tapioca if:
- Choose arrowroot if:
What is Tapioca?
Tapioca is a starch extracted from the cassava root (Manihot esculenta), a tuberous plant native to South America but widely cultivated in Africa and Asia.
This starch is known for its neutral taste, high carbohydrate content, and versatility in cooking.
It is a staple in many cuisines worldwide and is especially prized for its ability to create chewy textures.
Related: Tapioca vs Sago
Forms of Tapioca
- Tapioca pearls – Used in puddings, boba tea, and desserts.
- Tapioca flour/starch – Used in gluten-free baking, thickening sauces, and as a binding agent.
- Tapioca flakes – Used as a thickener or to add texture in soups and stews.
Common Uses of Tapioca
- Thickening soups, stews, and sauces
- Making chewy and elastic-textured desserts, such as tapioca pudding and boba pearls
- Used in gluten-free baking to provide a light and airy texture
- Helps bind ingredients together in recipes like veggie burgers and dumplings
- Provides a crispy coating when mixed with other flours for frying
- Acts as a binding agent in processed foods such as sausages and nuggets
Related: Tapioca vs Cornstarch
What is Arrowroot?
Arrowroot starch, also known as arrowroot powder, is derived from the roots of several tropical plants, most commonly Maranta arundinacea.
Unlike tapioca, which comes exclusively from cassava, arrowroot can be extracted from different plant sources, making it a more diverse starch.
Arrowroot has been used for centuries in traditional medicine and cuisine, particularly in the Caribbean and South America, where it is praised for its digestibility and soothing effects on the stomach.
Forms of Arrowroot
- Arrowroot powder/starch – Fine, white powder used in baking and thickening
- Arrowroot flour – Sometimes used as an alternative to wheat flour in gluten-free recipes
Related: Tapioca vs Popping Boba
Common Uses of Arrowroot
- Thickening soups, sauces, and gravies
- Used in gluten-free baking for a smooth and light texture
- Acts as a cornstarch alternative for those with corn allergies
- Helps create crispy coatings when frying foods
- Used in baby food due to its gentle nature on digestion
- Added to herbal remedies for digestive health benefits
Recommended: Tapioca vs Cassava
Tapioca vs Arrowroot: Differences
Although both starches are plant-based and gluten-free, they have significant differences in texture, nutrition, and culinary applications.
Source and Processing
| Feature | Tapioca | Arrowroot |
|---|---|---|
| Derived From | Cassava root (Manihot esculenta) | Maranta arundinacea and other tropical plant roots |
| Processing | Starch extracted, dried, and processed into flour, pearls, or flakes | Extracted starch from multiple root plants and dried into powder |
Related: Tapioca vs Potato Starch
Texture and Thickening Ability
| Feature | Tapioca | Arrowroot |
|---|---|---|
| Texture | Chewy, gel-like when hydrated | Smooth, light, and glossy when thickened |
| Best for | Puddings, boba pearls, gluten-free baking | Sauces, gravies, light baking |
| Thickening Temperature | Works best at high heat | Thickens at lower temperatures |
- Tapioca creates a chewy and elastic texture, making it ideal for desserts like boba pearls and puddings.
- Arrowroot produces a smooth, clear, and glossy texture, perfect for delicate sauces and gravies.
Related: Tapioca vs Boba: Comparing the Two?
Nutritional Comparison
| Nutrient | Tapioca (per 100g) | Arrowroot (per 100g) |
|---|---|---|
| Calories | 358 kcal | 65 kcal |
| Carbohydrates | 88.7g | 13.3g |
| Fiber | 0.9g | 1.5g |
| Protein | 0.2g | 0.3g |
| Fat | 0.02g | 0.1g |
- Tapioca is high in carbohydrates and calories, making it energy-dense but low in nutrients.
- Arrowroot is lower in calories and carbs while containing slightly more fiber.
Cooking and Baking Uses
| Feature | Tapioca | Arrowroot |
|---|---|---|
| Used for | Boba tea, puddings, gluten-free baking | Sauces, soups, frying, light gluten-free baking |
| Freezing Stability | Holds texture well | Maintains smooth texture (better for frozen dishes) |
| Frying | Not recommended | Creates crispy coatings |
Related: Instant Tapioca vs Tapioca: Are they the Same?
Digestibility and Dietary Considerations
| Feature | Tapioca | Arrowroot |
|---|---|---|
| Gluten-Free | Yes | Yes |
| Digestibility | Easy to digest, but high-carb | Gentle on digestion, good for sensitive stomachs |
| Allergy Concerns | May contain traces of cyanogenic compounds if not processed correctly | Hypoallergenic and safe for most diets |
Which One Should You Choose?
When deciding between tapioca vs arrowroot, consider your intended use, texture preference, and dietary needs:
Choose tapioca if:
- You need chewy and elastic textures (e.g., boba pearls, puddings).
- You’re making gluten-free baked goods that need structure.
- You’re looking for a high-carb energy source.
Choose arrowroot if:
- You need a light and smooth thickener for sauces and soups.
- You want an easy-to-digest starch for sensitive stomachs.
- You need a cornstarch alternative for allergy-friendly cooking.
- You want a crispy coating for frying foods.
Recommended: Cassava Flour vs Tapioca Flour
Conclusion
Both tapioca and arrowroot have unique properties that make them valuable in different culinary applications.
Tapioca is best for chewy desserts and gluten-free baking, while arrowroot is ideal for light sauces, soups, and digestive-friendly cooking.
Experiment with both to see which one works best for your cooking style and dietary needs.
Whether you’re making decadent puddings, crispy coatings, or silky sauces, these starches offer versatile, gluten-free solutions for every kitchen.
Chimeremeze Emeh is a writer and researcher passionate about Africa’s most transformative root crop—cassava. Through his work at cassavavaluechain.com, he explores the entire cassava industry, from cultivation and processing to its diverse applications in food, health, and industrial use.
He also writes for palmoilpalm.com, where he shares his extensive experience and deep-rooted knowledge of palm oil, covering red palm oil, palm kernel oil, and refined products. His work there reflects his lifelong connection to agriculture and his commitment to promoting sustainable value chains in Africa.
Driven by curiosity and purpose, Chimeremeze aims to shed light on how cassava continues to empower communities, strengthen food systems, and link traditional farming wisdom with modern innovation.