Yes! in many recipes!
Tapioca flour is different in how it behaves in food preparation. If you are used to using regular white flour, the subjective answer is that white flour is easier to use. The benefit of tapioca flour is that it is naturally gluten-free, meaning that it is generally safe for people who suffer from gluten sensitivity or actual celiac disease.
If you are making a sauce or using it in a pie recipe just use whatever the recipe says. If it says 1 tablespoon flour - use one tablespoon tapioca. If you are making something that says 1/4 cup flour use 4 tablespoons tapioca. You can ask again and tell us what kind of recipe - we might have different measurements for you.
Tapioca flour is also known as tapioca starch. Tapioca flour can be replaced with sago flour.
When making Sorghum
You can use tapioca flour in some cookie recipes. It does not act like wheat flour, so only use tapioca flour if the recipe specifically says to.
rice
maple syrup
You can use 4 teaspoons of quick cooking tapioca OR 1 tablespoon corn starch in place of 2 tablespoons flour for thickening.
Cream is not a good replacement for cornstarch. Instead use 2 tablespoons of flour for 1 tablespoon of cornstarch. Or you could use 4 teaspoons of quick cooking tapioca for 1 tablespoon of cornstarch.
tapioca
Flour can be used in beef stew to thicken the liquid. However, when tapioca is used the liquid will be smooth and not lump up.
cheese
= Cornstarch Substitute = For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour; OR 1 tablespoon potato flour or rice flour; OR 4 teaspoons quick cooking tapioca; OR 2 teaspoons arrowroot.
tapioca starch
No...