No, tapioca is starch extracted from the root of a Brazilian plant called Manihot esculenta.
Tapioca is traditionally made with milk.
Corn Starch
Tapioca starch has similar properties to corn starch. The amylose content of tapioca starch is about the same as corn starch but there are some phosphate groups present in tapioca which I think affect the solubility of starches in water.
Yes. Some people cannot tolerate corn, so tapioca starch is a good substitute.
No...
Jamaica grows corn, wheat, and rice.
corn startch works better but it also depends on what you are cooking
Baking soda is not at all similar to tapioca starch, so you would get a very different result if you replaced one with the other. A more logical substitution for tapioca starch would be corn starch.
You can use 4 teaspoons of quick cooking tapioca OR 1 tablespoon corn starch in place of 2 tablespoons flour for thickening.
Yes, but the filling needs some sort of thickener. Flour or tapioca are common alternatives to corn starch.
Pregelatinized starch is a processed carbohydrate, used as a texturizer and/or binder. It is typically derived from corn, waxy corn, potato, or tapioca. It has nothing to do with gelatin. It is safe for vegetarians and vegans.
It's in the name. Tapioca is in Tapioca pudding.