I have a question about the recipe "Brown Butter Candied Apple Clafoutis" from amanda. Is tapioca starch the same thing as tapioca flour? I have some of the latter; can't seem to find the former
I think, technically, there's a very slight difference, but everything I've read points to the two being very similar in the ways they behave. Go ahead and use them interchangeably, and you shouldn't notice a huge difference in the final product.
The bag of "Bob's Red Mill Tapioca Flour" in my cabinet says, "Also known as Tapioca Starch." ;o)
Maybe for recipes that call for unusual ingredients, a product suggestion can be added?