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Tapioca Starch Flour Taste Problems?


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16 replies to this topic

#1 dandelionsrflowers

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Posted 08 June 2010 - 06:39 PM

can tapioca starch flour go bad?

recently i have noticed that anything that i make with tapioca starch has an "off" taste. i also noticed it with a purchased premix flour blend (containing tapioca) and an additional bag of tapioca starch that i purchased once suspecting something was wrong. all had the same funny taste!

strange thing is... i don't notice the bad taste in premade products containing tapioca starch (udi's bread, cookies, etc.)

i am seriously getting frustrated with the constant kitchen disasters and the money wasted on all my "experiments"

thanks for any help you may offer!

-carrie
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#2 Frances03

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Posted 14 September 2010 - 08:56 PM

I was looking for just this info tonight. I'm surprised no one ever answered this post. I had a bread recipe I had tried once and it had a strange taste I didn't care for, but the bread turned out so wonderfully as far as texture (not dry or crumbly) and sponginess (a lot like regular bread!) and sandwichability (I can use it to make a soft normal sandwich that doesn't fall apart when eating!). I made it again tonight but was determined to find the source of the yucky taste. I tasted each dry ingredient as I added it, and when I got to the tapioca starch, BOOM! It's nasty!!! So, I substituted cornstarch for it, and my bread was PERFECT with no funky weird taste. I have noticed this taste before in certain gluten-free items and I've always wondered what it was and now I know. I do NOT care for it at all. But like the original poster said, I dont notice it in certain things that contain it, so I'm not sure why some things with tapioca starch taste WEIRD and some don't!! I know I'm not using mine in a baked bread type item again!!
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41 year old homeschooling mom of 5
ttg iga 88, reference range 0-19 gliadin peptide antibody iga 105, reference range 0-31
endoscopy positive for celiac disease, hiatal hernia, major acid reflux damage

diagnosed with arthritis in my teens, thyroid disease in my 20's, epilepsy in my 20's, adult ADD in my 30's,
suffered from joint pain, migraines, seizures, 4 miscarriages, 2 years infertility, scalp rash, bloating, chronic constipation, acid reflux, weight gain, hashimoto's disease, enlarged thyroid, thyroid nodule, extreme fatigue, low vitamin D, anemia, mouth and nose sores
Started gluten-free diet 10/7/09! Never had another seizure after 10 years of epilepsy. TRUE STORY. 2 babies after going gluten-free

#3 i-geek

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Posted 15 September 2010 - 07:43 AM

I've had the same problem with tapioca starch. Even a fresh bag gives an "off" smell IMO. I usually sub potato starch for it, although corn starch would work just as well. Considering how many recipes and products use it, I wonder if some of us are just super-tasters for it. A lot of people must like it, otherwise it wouldn't be so popular.
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#4 Frances03

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Posted 15 September 2010 - 09:57 AM

It's definitely weird, because I LOVE Chebe, and it's made with tapioca, but it doesn't taste anything like this funky tapioca starch I have, or like Bob's Red Mill All Purpose, which I also think is funky because of the tapioca! It has that SAME weirdness about it. And I've noticed it in other things too, but why do some things with tapioca taste fine and others NEVER do. I cannot stand that bob's red mill and it has taken me all this time to figure out it's the tapioca in it. I just want to know what the deal is, B) LOL
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41 year old homeschooling mom of 5
ttg iga 88, reference range 0-19 gliadin peptide antibody iga 105, reference range 0-31
endoscopy positive for celiac disease, hiatal hernia, major acid reflux damage

diagnosed with arthritis in my teens, thyroid disease in my 20's, epilepsy in my 20's, adult ADD in my 30's,
suffered from joint pain, migraines, seizures, 4 miscarriages, 2 years infertility, scalp rash, bloating, chronic constipation, acid reflux, weight gain, hashimoto's disease, enlarged thyroid, thyroid nodule, extreme fatigue, low vitamin D, anemia, mouth and nose sores
Started gluten-free diet 10/7/09! Never had another seizure after 10 years of epilepsy. TRUE STORY. 2 babies after going gluten-free

#5 MelindaLee

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Posted 15 September 2010 - 07:47 PM

It's definitely weird, because I LOVE Chebe, and it's made with tapioca, but it doesn't taste anything like this funky tapioca starch I have, or like Bob's Red Mill All Purpose, which I also think is funky because of the tapioca! It has that SAME weirdness about it. And I've noticed it in other things too, but why do some things with tapioca taste fine and others NEVER do. I cannot stand that bob's red mill and it has taken me all this time to figure out it's the tapioca in it. I just want to know what the deal is, B) LOL



What is the "off" taste like? I had some Udi's bread that had almost a chemical/metalic kind of taste. Though it was only part of 1 loaf of bread. Is this the issue you had?
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#6 lizard00

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Posted 15 September 2010 - 07:52 PM

I've never had an issue with tapioca, but I usually buy Ener-g brand because it's cheaper and Whole Foods sells it (which is the only place I can find the other stuff I'm looking for). BUT, I don't like BRM's All Purpose mix because of the bean flour. ICK! :o I used it once for something and could barely eat it. It was gross! I'm a fan of most of Bob's stuff, but I don't care much for the mixes. I've never had any problems with the individual flours or anything.
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#7 Frances03

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Posted 16 September 2010 - 06:38 PM

Yeah,I THOUGHT it was the bean flour in the Bob's Red Mill because I'd read a lot of people saying that, but one taste of pure tapioca starch was all I needed to know it was NOT the bean flour, it's the tapioca. The stuff is nasty. I dont know why it's okay in some things but the plain kind I have and the kind in the Bob's is totally gross.
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41 year old homeschooling mom of 5
ttg iga 88, reference range 0-19 gliadin peptide antibody iga 105, reference range 0-31
endoscopy positive for celiac disease, hiatal hernia, major acid reflux damage

diagnosed with arthritis in my teens, thyroid disease in my 20's, epilepsy in my 20's, adult ADD in my 30's,
suffered from joint pain, migraines, seizures, 4 miscarriages, 2 years infertility, scalp rash, bloating, chronic constipation, acid reflux, weight gain, hashimoto's disease, enlarged thyroid, thyroid nodule, extreme fatigue, low vitamin D, anemia, mouth and nose sores
Started gluten-free diet 10/7/09! Never had another seizure after 10 years of epilepsy. TRUE STORY. 2 babies after going gluten-free

#8 i-geek

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Posted 17 September 2010 - 03:30 AM

Yeah,I THOUGHT it was the bean flour in the Bob's Red Mill because I'd read a lot of people saying that, but one taste of pure tapioca starch was all I needed to know it was NOT the bean flour, it's the tapioca. The stuff is nasty. I dont know why it's okay in some things but the plain kind I have and the kind in the Bob's is totally gross.


I wonder if it's the way Bob's processes the tapioca. I love all of their other single-ingredient flours but can't stand the mixes (and I too thought it was the bean flours). Now that I think about it, Pamela's also uses tapioca and I love those mixes. Weird.
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#9 anabananakins

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Posted 24 October 2010 - 08:37 PM

I was just searching for info on this and turned up this thread. The gluten free bread I buy in australia has a very weird taste, I can only bear it as tuna sandwiches since the tuna hides the taste. The ingredients are:

Ingredients: Contains Rice Flour, Tapioca Flour, Water, Eggs, Almond Meal, Vegetable Gum (Xanthan), Linseed Meal, Yeast, Psyllium Husks, buckwheat, Rice Bran, Sugar, Iodised Salt, Emulsifiers (471,481), Vitamin (thiamin).


Then on holiday in the US I tried Bob's Red Mill Chocolate Chip cookies which also had the really weird taste.

Ingredients: brown sugar, evaporated cane juice, garbanzo bean flour, potato starch, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla), tapioca starch, whole grain white sorghum flour, fructose, fava bean flour, xanthan gum, baking soda, sea salt (magnesium carbonate as flowing agent), natural vanilla powder **Manufactured in a facility that also uses tree nuts and soy**

For some reason I thought the common ingredient was sorghum and I was really puzzled because Trader Joe's snickerdoodles which are DIVINE have sorghum as their main ingredient. Obviously that was in my head since the bread doesn't even have sorghum in it. Could the tapioca be the ingredient that is causing the weird taste? It's hard to describe but I find it overpowering and very unpalatable. As I mentioned, I only eat the bread with tuna and we didn't get through many of the cookies. Since gorging myself silly on Udi's white bread and bagels during my trip my bread expectations have risen considerably and I've decided I can't just settle for icky tasting bread anymore.

I thought tapioca pudding was supposed to be nice. Is that made from something different? I don't understand how other people can bear it, but maybe we've all lowered our expectations so much we just put up with it? If I can identify the evil tasting ingredient it will make shopping much less of a disappointment/waste of money. Appreciate any help!
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#10 SJR

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Posted 27 October 2010 - 04:09 PM

I've never had a problem with tapioca flour/starch. I use it all the time. I have noticed two things though. 1) too many starches in a baked product gives it a strange taste, and 2) almost all Bob Red Mill products do not taste good.
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#11 freeatlast

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Posted 27 October 2010 - 05:52 PM

can tapioca starch flour go bad?

recently i have noticed that anything that i make with tapioca starch has an "off" taste. i also noticed it with a purchased premix flour blend (containing tapioca) and an additional bag of tapioca starch that i purchased once suspecting something was wrong. all had the same funny taste!

strange thing is... i don't notice the bad taste in premade products containing tapioca starch (udi's bread, cookies, etc.)

i am seriously getting frustrated with the constant kitchen disasters and the money wasted on all my "experiments"

thanks for any help you may offer!

-carrie

This is so wierd. I just came here to ask people on this forum the same question and got my question answered. Yes, I just went downstairs and tasted the Bob's Red Mill Tapioca Starch and THAT is it! I'm taking mine back to Whole Foods and getting another brand. It's a relatively recent bag, too, and I know my previous bags of Tapioca did not taste that way.

My Pumpkin Streudel Bundt Cake had a beautiful texture and an awful taste that I now know was the tapioca. Yuk!Yes, I'm getting sick of wasting money too.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#12 freeatlast

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Posted 28 October 2010 - 06:59 AM

What is the "off" taste like? I had some Udi's bread that had almost a chemical/metalic kind of taste. Though it was only part of 1 loaf of bread. Is this the issue you had?

Exactly. It is a metalic or aspriny taste. Awful.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#13 freeatlast

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Posted 28 October 2010 - 11:31 AM

Bob's Red Mill acknowledged the problem when I called, says they have a new supplier for tapioca and are sending me 2 replacement packages. Francesca said it was fine to pass along their phone number: 1-800-349-2173

Also, she said to even call them if we need help with recipes. I may take them up on that :)
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#14 freeatlast

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Posted 08 November 2010 - 09:18 AM

Got my two replacement tapiocas last week. Thanks Bob's Red Mill!
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#15 NonHuman

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Posted 24 January 2011 - 11:23 PM

I was looking for just this info tonight. I'm surprised no one ever answered this post. I had a bread recipe I had tried once and it had a strange taste I didn't care for, but the bread turned out so wonderfully as far as texture (not dry or crumbly) and sponginess (a lot like regular bread!) and sandwichability (I can use it to make a soft normal sandwich that doesn't fall apart when eating!). I made it again tonight but was determined to find the source of the yucky taste. I tasted each dry ingredient as I added it, and when I got to the tapioca starch, BOOM! It's nasty!!! So, I substituted cornstarch for it, and my bread was PERFECT with no funky weird taste. I have noticed this taste before in certain gluten-free items and I've always wondered what it was and now I know. I do NOT care for it at all. But like the original poster said, I dont notice it in certain things that contain it, so I'm not sure why some things with tapioca starch taste WEIRD and some don't!! I know I'm not using mine in a baked bread type item again!!


Is that a secret recipe, or would you by chance be willing to share it with us... :unsure:
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