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Expandex
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8 posts in this topic

Hi guys,

I saw this add about Expandex in the recent Living Without mag and was wondering how it has worked for folks? It looks like it should make things even more like it's wheat equivalent.

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I have some, and I'm not sure it makes a big difference. It's hard to say for sure because I am always trying new recipes. ;) It's worth a try!

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A local bakery by us uses it and their cookies are good, but I can't say that is from the Expandex. Can't say that it isn't either...

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We should do a test in which we bake one batch of cookies with expandex added and the other batch with regular tapioca flour and see how they turn out! :D I keep buying the stuff...but I'm not totally sure it's worth the money.

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We should do a test in which we bake one batch of cookies with expandex added and the other batch with regular tapioca flour and see how they turn out! :D I keep buying the stuff...but I'm not totally sure it's worth the money.

Good idea Jenny. I haven't bought any yet but if you try the experiment tell me what you think.

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The one thing that I noticed with the Expandex, is that it comprises a considerable portion of the recipe. I haven't tried it, but it sure seems expensive. I'm also not really sure I like the idea of a modified starch. Sounds sorta artificial.

Orgran makes a gluten substitute which I've been wondering about too.

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Hi guys,

I saw this add about Expandex in the recent Living Without mag and was wondering how it has worked for folks? It looks like it should make things even more like it's wheat equivalent.

I use in gluten-free Pantry bread mix, but it makes only a little difference. I add a few tablespoons into the

flour mixture and increase water by maybe a tablespoon.

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Expandex is in Jules Gluten Free flour and works great for me--my baked goods are lighter and fluffier. Also, they last longer because of Expandex's long shelf life--so I can bake ahead of time for once. (They now offer sample packs very cheaply to test out the product.)

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