I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?
Thanks in advance for any help or suggestions
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7 replies to this topic
#1
freeatlast
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Posted 14 February 2013 - 08:06 AM
Unfortunately, I am having a reaction to potato starch, now. Does anyone have a good substitute? I used cornstarch once and had a WORSE reaction, so that's not an option. I'd used arrowroot a long time ago to thicken lentil soup and remember that it had a taste I didn't like.
I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?
Thanks in advance for any help or suggestions
I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?
Thanks in advance for any help or suggestions
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
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
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#2
pricklypear1971
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Posted 14 February 2013 - 08:23 AM
Unfortunately, I am having a reaction to potato starch, now. Does anyone have a good substitute? I used cornstarch once and had a WORSE reaction, so that's not an option. I'd used arrowroot a long time ago to thicken lentil soup and remember that it had a taste I didn't like.
I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?
Thanks in advance for any help or suggestions
I like this page for listing flours and how to mix them. http://glutenfreegir...pose-flour-mix/
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Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND.
Responsive to iodine withdrawal for DH (see quote, above).
Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!
Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND.
Responsive to iodine withdrawal for DH (see quote, above).
Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!
#3
Takala
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Posted 14 February 2013 - 10:42 AM
If you are an oat reactor, have you tried switching brands of potato starch yet to avoid oat c'c ?
I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.
I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.
#4
love2travel
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Čeznem da se u Hrvatskoj!
Posted 14 February 2013 - 12:35 PM
What are you using it for? If you need to thicken lentil soup, for example, you do not need any flours or starches. Just puree about 1/2 to 3/4 of the soup in a blender. I make tons and tons of great soups and I never need to use a thickener - just pureed veg (i.e. potatoes and leeks in vichyssoise).
If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?
If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
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#5
freeatlast
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Posted 14 February 2013 - 12:41 PM
Thanks. I just looked at this page the other dayI like this page for listing flours and how to mix them. http://glutenfreegir...pose-flour-mix/
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
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
#6
freeatlast
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Posted 14 February 2013 - 12:45 PM
So, can sorghum be used to make a white sauce? Thanks for the suggestion. I did not know that. No, It was probably 40 years ago when I tried arrowroot to thicken lentil soup and only because the recipe called for it. I have noticed some gluten free recipes use arrowroot now for the starch. I need something to add body to my baked goods such as cupcakes, biscuits, cakes, etc.What are you using it for? If you need to thicken lentil soup, for example, you do not need any flours or starches. Just puree about 1/2 to 3/4 of the soup in a blender. I make tons and tons of great soups and I never need to use a thickener - just pureed veg (i.e. potatoes and leeks in vichyssoise).
If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?
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
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
#7
freeatlast
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Posted 14 February 2013 - 12:46 PM
Yes, I am an oat reactor. Can't eat them. No, that hadn't occurred to me. I had always used Bob's Red Mill and never had a problem until now.If you are an oat reactor, have you tried switching brands of potato starch yet to avoid oat c'c ?
I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.
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
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
#8
freeatlast
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Posted 15 February 2013 - 09:07 AM
i'm wondering how much body sweet rice flour adds to baked goods.
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
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
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