Ask Goodbaker:
Vegan Baking Questions and Answers

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Q: I have several recepies using corn starch.  I am told that tapioca works better.  I do not know the ratio of replacement of corn starch with tapioca.

A: Tapioca starch in powder form is a 1:1 replacement for corn starch, and tapioca is also a more environmentally responsible choice. It stands up to acidic ingredients better without breaking down. But it has a shorter shelf-life than corn starch. Do not cook it past the point at which it gels, or it will break down. 

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Please note that we are not medical professionals, and our advice is not intended to treat any disease or to substitute for the knowledge and advice of a medical professional. We're just trying to help by passing on what we've learned from others.