Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Flour Vrs. Starch
0

10 posts in this topic

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

0

Share this post


Link to post
Share on other sites


Ads by Google:
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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites




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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

P.S. I need to use a substitute other than a bean flour.....due to intolerance to soy and bean flours.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,695
    • Total Posts
      921,778
  • Topics

  • Posts

    • Another link: http://naldc.nal.usda.gov/download/7351/PDF
    • Thanks for posting.  I know it is difficult to talk about these sorts of things even on a webforum.  It is good thing for people to be aware though about celiac disease and that it can cause mental problems.  Gluten can cause brain damage and it can cause anxiety. If the brain does heal it may take a long time. I know that gluten can cause anxiety and obsessive thoughts.  My experience has been similar to your experience. When I first quit eating gluten I had a similar constant loop and strong negative feelings. There are lots of people on this forum who get anxiety when they eat gluten. Some people also experience gluten withdrawl where they experience anxiety after giving up gluten. It can take a long time for the body to heal and for obsessive thoughts to go away.
       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
      1 activated vitamin b12 daily
      1 activated vitamin b6 every once in a while. 1 regular vitamin b multivitamin
      1 magnesium pill every day.
      St Johns Wort daily.
      1 zinc vitamin daily
      I drink lots of Chamomile tea and decaf coffee. I avoid most caffeine. 
      I think each of these helps lower my anxiety level.  I eat fruit with every meal. Canned fruit from walmart is cheap and good for you. I eat salad and and vegetables and avoid dairy.  I eat frozen fish often as it has healthy proteins. Eating healthy is very important. I eat potatoes and rice. http://www.livestrong.com/article/454179-what-is-methyl-b12/ I avoid eating soy sauce, soy, cheese, aged meats and fermented foods (I do drink certain types of alcohol in moderate amounts.) These foods contain lots of Tyramine. I might (or might not) have "monoaine oxidase deficiency" and if so high Tyramine foods should be avoided.  I thought I might have problems with elevated ammonia in my blood, but I am not convinced of that anymore. I limited my consumption of meat for a while as well as dairy but I am not sure if i helped.  I have heard that Celiac disease can effect other organs besides the brain and those organs can have an effect on the brain.  My current diet is working so I am going to stick with it for now. I try not to worry about things that are outside of my control. Be patient as it took me a long time to recover.  Let me know if you have any questions. There is a lot of information on this site and people who are willing to help.
       
    • Thank you. This is really helpful. I will call around next week.  I just want to heal! 
    • My endoscopy showed i had decreased folds in my duodenum. The biopsy came back and showed that my villi were fine... i have been on a gluten free diet for 6 years because i was just told i was intolerant but never had any testing before. when i eat gluten i get sick for 2 weeks. i came down with issues of other foods in march so they were trying to figure out why and wanted to know if i had celiac are not because that would explain why dairy and fructose are a problem.. both intolerant test for both were negative but the fructose test made me extremely sick but it was negative...      Im trying to figure out why i have decreased  folds in the first place. my Gi doctor is stumped on that to why the endoscopy would show damage but the under the microscope are fine. She is going to call the dr who did my scope and then is supposed to get back to  me..    would being gluten free for 6 year make it so there was damage and then my vili are now fine but still cant be seen in the endoscope?
    • Spicely Organics has both cassia and true (Ceylon) Cinnamon and are certifed gluten free along with the rest of their spices, as to tea Republic of Tea has most of their products tested and certified gluten-free also. You can visit their sites or try Amazon.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,699
    • Most Online
      3,093

    Newest Member
    kkreuz
    Joined