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Flour Vrs. Starch


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9 replies to this topic

#1 JoyS

 
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Posted 21 January 2004 - 08:41 AM

I have seen so many recipes that are confusing! Example is to use Tapioca Starch....is it the same thing as Tapioca Flour? I've seen this and other examples many times. I know Potato starch and Potato flour are different but I'm confused elsewhere....HELP is appreciated if you know....

Joy
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#2 granny

 
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Posted 25 January 2004 - 09:46 PM

Example is to use Tapioca Starch....is it the same thing as Tapioca Flour? I've seen this and other examples many times.
Joy

Hi Joy,
I've had the same problem and have ask twice about this. Hopefully someone will respond to your question and we can Both learn what to do in this case. The Tapioca Starch is a lot cheaper and I'd like to use it but...
There was a responce to this on the old board but I can't find it, maybe you can.
I've used the "search" over there and still couldn't but I'm not very good on the computer so maybe you could have better luck than I did. If you do find an answer, please share!
Hope to hear from someone more experienced soon. Granny
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#3 kejohe

 
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Posted 26 January 2004 - 07:56 AM

Hi there,

It depends on what kind of recipe you are using. I find that for most baking, if you are using a tried a true recipe for the first time (like one of Bette Hagmans) it's best to use what the recipe calls for. Now that I have had the chance to expirement for more than 2 years, I find that I use tapioca starch more often that I use flour. I have bought some that states on the package "tapioca starch/flour" so in some cases I think it is interchangable.

The one thing I can tell you for sure is, that if you are using it as a thickner for sauces and gravies, make a slurry with starch & water or milk or to make a roux use flour & oil.
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Kathleen
Son has been gluten-free since December 2001

#4 gf4life

 
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Posted 26 January 2004 - 08:20 AM

So far the only things I've used it for is breads and it always calls for tapioca starch in the recipe. I don't know what the difference is, but I assume the starch is only part of the tapioca, and the flour is ground from whole tapioca. Sort of like the potato starch and flour. Please correct me if I am wrong. I would like to know for sure, as well.

Mariann
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~West Coast-Central California~

Mariann, gluten intolerant and mother of 3 gluten intolerant children

#5 JoyS

 
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Posted 31 January 2004 - 03:18 PM

Thank you all for your responses. I have found out that potato starch and potato flour are different and not interchangeable as potatoe flour is heavier. However I dont know if potato starch and potato starch flour are the same. Ill try to get ahold of Bette Hagmann or one of the other gluten-free cooks to find out, and post back.
Thanks again

Joy
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#6 jenni

 
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Posted 31 January 2004 - 06:14 PM

Hi JoyS. In my 8 recipe books they say that tapioca starch and tapioca flour are the same thing - just different names. In case you don't get the "celiac.com" reply like I did for you....check out Lynn Rae's book at lynnrae.com or whatnowheat.com
Nice to get to know a fellow gluten-free'r. Not too many in my area.
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#7 debmidge

 
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Posted 26 April 2004 - 12:49 AM

Hi All, I have an ingredient question. I want to make a carrot/pineapple cake & I have a gluten-free receipe from Whole Foods Market. I need to know what I can substitute for the soy flour*...

The ingredients are: 1 and 1/2 cups brown rice flour
1/2 cup potato starch
1/2 cup soy flour*
2 tsp xanthan gum
2 tsp cinnamon
1 tsp salt
1/2 tsp ground ginger
4 large eggs
1 cup brown sugar packed
1 cup sugar
1/3 cup canola oil
3/4 cup milk
1 tsp vanilla extract
3 cups shredded carrots
1 and 1/2 cups crushed pineapple, drained

Then basic cream cheese frosting, etc.

What would be an acceptable, workable substitute for the soy flour?
I don't know the "ins and outs" of these flours yet and would like someone else's opinion before I make a mistake.

Thanks,

Debbie
(Debmidge of NJ)
4/26/04
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Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006
It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

#8 debmidge

 
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Posted 26 April 2004 - 01:00 AM

P.S. I need to use a substitute other than a bean flour.....due to intolerance to soy and bean flours.
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Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006
It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

#9 Kim

 
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Posted 26 April 2004 - 07:02 AM

Soy is a heavier flour (than for example tapioca), I would try rice flour or sweet rice flour. If you want to try to be "healthier", try 1/2 brown rice flour and 1/2 white rice flour.
Let us know how it works.
Kim.
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#10 lucycampbell55

 
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Posted 26 April 2004 - 11:13 AM

You might also try potatoe flour or amaranth flour. I've used both and they are a little less grainy than the rice flours.
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