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Help With Making A Tapioca Free Flour Blend!


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4 replies to this topic

#1 Greeneyes4

 
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Posted 10 June 2013 - 08:47 AM

I usually just use a prepackaged gluten free mix when I make things usually Namaste mixes. 

 

Unfortunately, I just found out after having MRT testing that i have a sensitivity for tapioca -- which is listed in every flour blend I have seen, meaning what I will have to start blending my own...eek! 

 

If anyone has a good gluten/dairy/soy(allergic)/coconut(allergic) /buckwheat (allergic)/tapioca free blend ideas it would be most helpful! 

 

Thanks!


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#2 pricklypear1971

 
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Posted 10 June 2013 - 08:42 PM

Sorghum, potato starch?

Brown rice, white rice?

Your biggest problem will be sourcing safe base flours...and I do NOT have suggestions for safe sources. The rest is rather easy - just use the same ratios as for other gluten-free blends.

Have you tried almond flour?
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#3 Adalaide

 
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Posted 10 June 2013 - 11:19 PM

I don't use an AP flour and my reason for this is because different things require different qualities from flours and no two act the same. That said, I have had no issues at all if I am out of one starch to sub in another willy nilly, although I have never tried this if a starch is the main ingredient in a recipe, nor would I. With all of the recommended "blends" you can make at home to keep as an AP blend, I have never seen one that uses buckwheat or coconut and don't recall any using soy either. (And naturally they are all gluten free or I wouldn't be looking up flour blends!)

 

This is a nice guideline to use. http://glutenfreegir...pose-flour-mix/


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#4 Analog6

 
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Posted 19 June 2013 - 11:11 AM

I use coconut flour and lupin flour (it's a very bright yellow) quite often.  And you can get almond flour, chestnut flour, hazelnut flour  - I make my own hazelnut (and cashew, almond , sunflower etc) meal(s) in the food processor but it is not fine enough to be called flour - would be good for a crunchy grain effect for breads though.

 

Have a look at this link http://www.foodsubs.com/Nutmeals.html


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#5 jerseyangel

 
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Posted 19 June 2013 - 01:25 PM

When I was sensitive to tapioca, I made a blend of white rice flour, potato starch and cornstarch. Worked very well.
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