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Tapioca In Baking
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Right from first being diagnosed with celiac disease I've found that tapioca has an overpowering taste and I really find it very unpleasant. If I catch a whiff of it in anything I don't want to eat it. It's supposed to be tasteless but it has a strong flavor and smell! So I use corn starch or arrowroot starch instead.

I've noticed that in a few products that use it, I can't taste it, but usually in gluten free bread type products I can.

Has anyone else had this experience?

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