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Looking For Non-Bob's Red Mill Products
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I've gone completely grain-free and processed-food free. It's been a month, and I feel slightly better. (2+ years gluten-free, 1 year corn free, tried other eliminations, this is the one that seems to be working).

I'm definitely super sensitive, but sometimes my reactions are subtle. I've heard from many that can't do Bob's Red Mill products (maybe a secondary oat sensitivity or who knows?), so you're the ones I'd like to hear from. I'd really like to make some tapioca flour cheese bread or be able to thicken gravy, but I'm not sure what to use as a trusted brand. Any ideas?

I'm specifically looking for grain-free starches: potato, tapioca, maybe even nut and bean flours.

Thanks!

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I use EnerG brand Tapioca flour and EnerG Potato flour too. They have the worst bread in the world but their flours are fine.

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Ener-g has potato and tapioca starches that are made in a dedicated facility without oats.

http://www.ener-g.com/

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I buy my rice flour and tapioca starch in the oriental section at my store. 89 cents for a two lb bag!!! I bet you could find a good deal at an asian grocery store if there is one near you.

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Yoki is a good brand for the tapioca starch. www.yoki.com

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Manischewitz brand for potato starch. They has a great recipe for a potato starch sponge cake.

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As a super sensitive I buy things whole, sort, wash, dry, and grind. I haven't found a good tapioca source though.

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I also use Ener-G. I'm not sensitive to oats, so I use BRM with no problems. But I use Ener-G's potato and tapioca starch often. I am pretty sensitive to gluten and have never had an issue with it.

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I'm in the same boat with Steph, where I have to buy things whole grain and grind them myself.

Nuts I get at anuts.com, but these are unshelled, so they take a bit of work to make into a flour-like consistency. I haven't bothered yet, honestly!

Beans, including chickpeas that I know are often used as a flour in Indian cuisine, I get from rancho gordo, also an online ordering place. I wash these with soap and water, though, multiple times, before using.

Tapioca you could make yourself if you can find some cassava root at the store, as this is the source for tapioca flour. However, if you are planning to use a lot of starch, you might not want to use the tapioca. Cassava has to be processed before it is edible, to rid it of certain toxins. However, even with processing, some toxins still remain that can affect our thyroid, specifically. If we use it periodically, it's okay, but I've read that in areas of the world where it is a staple food, there are very high levels of thyroid problems, goiter, etc...

Considering how many celiacs have issues with the thyroid, it might be worth some extra caution when dealing with tapioca, ya know?

If you wish to make potato or sweet potato starch from scratch, I just found a good looking way to do that today, actually! I haven't tried it, but it seems fairly straightforward.

Here's a link: http://homeschoolblogger.com/armoorefam/47426/

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