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Soup, gravy and fruit fillings benefit from the use of instant tapioca as a thickener. They don’t require stirring and don’t get cloudy as they do when flour is used.
Generally, use slightly less tapioca than flour in recipes. In “Baking 9-1-1,” author Sarah Phillips writes that for every 1/3 cup of flour called for in a recipe, you can substitute 1/4 cup instant tapioca.