Tapioca Flour
Tapioca flour (also called tapioca starch) weighs 120g per cup and is extracted from cassava root. It creates a chewy, slightly stretchy texture in gluten-free baking and is a common thickener for pie fillings and sauces. Unlike cornstarch, tapioca holds up well when frozen and reheated. Use about 2 tablespoons to thicken 1 cup of liquid. Store in a sealed container at room temperature indefinitely. It clumps easily when exposed to moisture, so keep it dry.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.