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      Frequently Asked Questions About Celiac Disease   09/30/2015

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Baking Mix - Without Potato, Corn Or Tapioca?
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7 posts in this topic

Now that I am not eating potato - there goes the potato starch that's in about every baking mix recipe and product. I have other limitations, too, as I cannot use cornstarch or tapioca.

Has anyone been successful in making baked goods with just rice flours and perhaps sweet rice flour, without the other starches?

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I should think that you could use arrowroot starch as a substitute.

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Yes, I was thinking arrowroot starch, and I am really in love with sorghum flour right now.

Ok, in my Carol Fenster book, she says for cornstarch you can substitute an equal amount of:

potato starch

arrowroot starch

amaranth starch

For potato starch, subtitute an equal amount of:

arrowroot

cornstarch

lotus root starch

amaranth starch

She says that the benefit to tapioca flour is that it helps browning and makes a crispier crust.

Hope that helps!

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Thank you. This is a help.

I didn't even know there was an amaranth starch. I may have to look for it.

I do use arrowroot - it imparts an almost sweet, citrus flavor - which is sort of odd in bread or biscuits, but I do use it in muffins and other sweet breads.

Lotus root starch??? Another one I've never heard of. Wonder where one finds it.

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I did a Google search for both lotus root starch and amaranth starch - didn't find a retail source for either of them. Bummer!

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Amaranth starch can be found at: http://www.nuworldfoods.com/cart/products.asp?grouping_id=4

Purchase carefully- amaranth flour and amaranth starch are not the same thing.

Lotus root is used in Asian cooking, so I bet you'd be able to find lotus root starch in an Asian market.

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Thanks for the link, Sarah.

I took a quick look at the site - there's other things there, too, that I might want to try. Maybe the Amaranth-Os, breakfast cereal and some snack crackers.

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