No, there is no difference. The terms “flour” and “starch” are used interchangeably to describe tapioca, which is made from the South American tuber root known as manioc, cassava, or yucca. Tapioca is often used to create a flour-blend partnership with rice flour and potato flour, or as starch in baked goods, this ingredient is most prized for its ability to bring a light quality to baked goods. Tapioca becomes chewy when baked and browns beautifully for a crust, as evidenced in the savory, chewy cheese bread rolls of Brazil known as Pao de quejo.
This stark white, powdery South American staple is a caloriccarbohydrate, but has virtually no protein, dietary fiber, fat, sugar, cholesterol, or sodium.