Stacie Tolen wrote:

> Are arrowroot and tapioca interchangeable in recipes? Are they the same
> thing? I'm a bit confused on this.

No, they are not the same, but both are root starches. Arrowroot is
the
starch of the
Maranta Arundinacea (dictionary says).  It is considered to be highly
digestible and
was used in infant foods.

Tapioca is derived from the cassava root (of the genus Manihof).  I
believe
the root itself is poisonous, unless it is thoroughly processed.

Considering possible plant toxins, I would say tapioca is somewhat
suspect.
I use arrowroot in the place of cornstarch for thickening stirfries
and
gravies.
(Don't use flour at all due to celiac condition.)

Lynnet