Hi Trish, you're welcome to try using tapioca flour to thicken your pastry cream if cornstarch isn't an ingredient you use in your kitchen. Tapioca flour doesn't have quite the same strength of thickening power as cornstarch, so you'll want to use about 1.5x as much as the recipe calls for (use 6 tablespoons for a full batch of pastry cream). You might also want to increase the flour to 1 1/2 tablespoons just to ensure the final result thickens properly. Good luck, and happy baking! Kye@KAF

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