What's the difference between tapioca starch, cassava flour, corn starch and wheat starch

[@6telelady]

Thank you for your video. I have sensitivity to corn. I was looking for substitute.

[@Juanjuantaste]

You are welcome 🤗

[@vmilovanovic]

Thanks a lot, I was trying to find out what kind of thickener gives that gelatinous translucent glossy texture to some chinese soups, and from this presentation I can conclude it's almost certainly tapioca starch.

[@kqawiyy]

Very cool, always wondered where Tapioca comes from

[@whiner00]

it comes from cassava roots(yuka,mandioca aipin) native of south America, used by native indians and its apart of brazil's food culture

[@theelectricant98]

Very helpful info and demonstration 😁

[@Juanjuantaste]

Glad it was helpful!

[@CosmoAttempts]

Very useful video! Thank you! Do you happen to have a video on making mochi balls?

[@Juanjuantaste]

I think I have a video about how to make sesame balls

[@pedrovanius2025]

Cassava “Farofa” !! 😋

[@Lhanievlog29]

I learn more bout starch here

[@browniebun]

Thank you!

[@Juanjuantaste]

You are welcome

[@Griffindor21]

Great! I notice when you use cornstarch in soups, when it gets cold it becomes watery. Is it the same when you use tapioca starch?

[@Juanjuantaste]

Tapioca starch is way better can solve that watery problem

[@kueichenglee7583]

謝謝

[@chrissquarefan86]

I noticed a difference between different types of tapioca starch brands, when cooking the same proportions of tapioca starch and liquid some make more firm gels than others. Is this because of the moisture content in the starches or just the origin of the starch?

[@Juanjuantaste]

That’s weird. I don’t have that issues with different types of tapioca starch brands, but the all purpose flour if I switch the brand then they can be different because the percentage of gluten and wheat. Maybe you are right because of the moisture and the origin of starch or the cassava from different area can be different too

[@liaduffy4885]

Does the casava flour, tapioca starch and glutinous rice flour have to be heated to thicken?

[@Juanjuantaste]

Yes

[@CherieH-l9l]

Hi whats difference between tapioca flour and tapioca starch?

[@Juanjuantaste]

They are, in fact, the same product; they are just labeled differently from brand to brand.

[@ConnieHerring-s8m]

😍

[@77danamae]

I heard tapioca starch is bad for us.

[@LorraineKrueger-o3b]

Glutenous Rice flour contains Gluten called Orzenin. Yes, it is NOT gluten free!

[@candace5106]

Gluten-free products in the U.S. are usually labeled as such because they are free of gluten usually in the form of gliadins and glutenins. Someone may be unable to tolerate wheat/rye/barley, but may still be able to tolerate other grains.

[@dustbean]

Most of SE Asian desserts (kuehs) are made from tapioca flour...very common in Malaysia, Singapore, Indonesia and Thailand...here in Singapore it's either the Malay kuehs or nyonya kuehs use tapioca flour....glutinous flour is less common..mainly our mua chee, tang yuan, glutinous rice balls, lian kow uses glutinous rice flour