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Tapioca Flour/tapioca Starch


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#1 floridanative

 
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Posted 04 April 2006 - 11:58 AM

My Mother is trying to make her own gluten-free flour for a dessert at a party tomorrow. Can anyone tell me if there is a difference between tap. starch and tap. flour? She apparently got the wrong thing but before buying something else, wants to make sure they are not the same thing. I'm in the middle of doing taxes so I can't search for this answer right now. If someone knows about a thread on this, that would be great too. Thanks in advance if anyone can help!
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Dx'd with anemia - March 2005
Positive blood tests - Sept. 2005
Positive biopsy - Jan. 2006
Gluten free since 1-23-06

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#2 penguin

 
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Posted 04 April 2006 - 12:03 PM

Tapioca starch and tapioca flour are the same. :)



The confusing one is potato. Potato starch and potato flour are different. Bette Hagman's flour blend calls for potato starch, not flour.
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Alright, don't worry even if things end up a bit too heavy
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#3 jerseyangel

 
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Posted 04 April 2006 - 12:06 PM

To further confuse the potato flour issue--potato starch and potato starch flour are the same thing. Potato flour is different. :blink:
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#4 penguin

 
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Posted 04 April 2006 - 12:08 PM

To further confuse the potato flour issue--potato starch and potato starch flour are the same thing. Potato flour is different. :blink:



Remember when flour was flour and you didn't have to know what xanthan gum was or what it does? :blink:
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Alright, don't worry even if things end up a bit too heavy
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Well we'll float on good news is on the way...

#5 floridanative

 
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Posted 04 April 2006 - 12:13 PM

Thanks guys! I just buy mixes and add eggs and oil and whalah I'm done. As usual Mother likes to complicate things. Fine if she used to bake from scratch but in fact, pre dx she rarely did.....I told her to get the 123 GFP pan bar mix and make apple spice bars. Those things take 10 minutes to mix and are addictive they're so good.
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Dx'd with anemia - March 2005
Positive blood tests - Sept. 2005
Positive biopsy - Jan. 2006
Gluten free since 1-23-06

#6 jerseyangel

 
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Posted 04 April 2006 - 12:18 PM

Tiffany--Isn't it great, though, that she's really getting into it! :D

Remember when flour was flour and you didn't have to know what xanthan gum was or what it does? :blink:

Sometimes it feels like I'm speaking a whole new language :D
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#7 floridanative

 
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Posted 04 April 2006 - 12:59 PM

Yes Patti - I am glad it gives her something to do. She's the absolute queen of worrying so if she has nothing to worry about she's pretty unhappy. Living gluten free now she should be set for life with worry. :lol: Thanks again.
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Dx'd with anemia - March 2005
Positive blood tests - Sept. 2005
Positive biopsy - Jan. 2006
Gluten free since 1-23-06

#8 Cheri A

 
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Posted 04 April 2006 - 01:01 PM

Tiffany--Isn't it great, though, that she's really getting into it! :D
Sometimes it feels like I'm speaking a whole new language :D



ROFLMBO! Yeah, I remember the regular flour days.. for us it was only 5 mos. ago!! When I go getting all happy at what has worked and tell my friends, they get that "glazed over" look!
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Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

#9 Lynxear

 
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Posted 04 April 2006 - 02:59 PM

My Mother is trying to make her own gluten-free flour for a dessert at a party tomorrow. Can anyone tell me if there is a difference between tap. starch and tap. flour? She apparently got the wrong thing but before buying something else, wants to make sure they are not the same thing. I'm in the middle of doing taxes so I can't search for this answer right now. If someone knows about a thread on this, that would be great too. Thanks in advance if anyone can help!


I like these kinds of questions. I used to be a library rat in my University days....I suppose there is such a thing as an internet rat too.

I'll start with a few definitions:

flour n.
1. A fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used
chiefly in baking.
2. Any of various similar finely ground or powdered foodstuffs, as of cassava, fish, or bananas.
3. A soft, fine powder.

starch n.
1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers,
roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in
appearance according to source but commonly prepared as a white amorphous tasteless powder.
2. Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.
3. Foods having a high content of starch, as rice, breads, and potatoes.

As you can see....Starch is a chemical property of a food
Flour is a process...a grinding of a material into a fine partical

So I think that the terms Tapioca Starch and Tapioca flour are marketing spin on the same things.

Marketing people always try to make their product sound different....bastards!!!! :)

There is another way Tapioca can be presented and that is "pearl tapioca". Nothing different chemically that I can see but in this case the tapioca is pelletized instead of floured.
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