Hi, thank you for sharing! We used Bob’s Red Mill brand, which is labeled as tapioca flour (with a note below that saying it’s also called tapioca starch). But we agree that’s kind of confusing since not all starch and flour versions are the same (such as potato starch and potato flour). We find cassava flour is a lot more absorbent than tapioca flour, so just something to keep in mind if swapping it out!

Try cassava flour. Millet flour, gluten free oat flour, fine almond flour. Millet flour can be bitter and dry as it’s usually made from unhulled millet but if you have a high powered blender you can blend hulled millet grain to produce a flour. This is my preferred method as it creates a lovely fluffy result in baking. It does require more water/liquid and a lower setting and longer cook time. If you cook the millet high and fast it dries and cracks.

Awesome thanks