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Member Since 05 Jan 2005
Offline Last Active Oct 14 2007 01:45 PM

Posts I've Made

In Topic: New Product - Expandex

19 August 2007 - 07:11 PM

Has anyone used this new gluten-free baking ingredient? If so, how did it handle? Did it taste good? How were your results? How was the texture of the baked item?

I did try it tonight...I made the white bread recipe from their website. The batter was thinner than I am used to with gluten-free bread, and it had a strong smell, almost like bean flour. The Expandex itself had a similar smell.

The bread didn't rise as high as I expected (although I know my yeast was good). I noticed the loaf was heavy when removing it from the oven.

Finally, I tasted it. It was dense, heavy, and gummy...almost "tacky." This was particularly strange since I didn't use any xanthan gum (although I guess this is what the "modified" part of the modified tapioca starch is). There was also a funny taste to the bread.

Bottom line: Expandex is not worth it. At more than $10 (with shipping) per pound, the results would have to be spectacular for me to justify spending that much. Judging from the results I had tonight, I can think of several "regular' gluten-free recipes that are far better.

Hope this helps everyone avoid this trouble and also save some money!

In Topic: Ricola

06 November 2006 - 06:24 PM

I got this reply from Ricola customer service today (11/6/06) regarding the "starch syrup" listed as an ingredient:

"Starch syrup is an aqueous solution, a mixture of glucose, di- and
polysaccharide, which is made through hydrolysis from starch. As raw
material we use the starch from corn (Zea mays L.)."

Corn! So it seems safe...

Oh darn. I don't know if I dare use Ricola now :( I loved their Green Tea cough drops. Nothing has ever done as much good for me when Iw as sick.

From their FAQ

Are your products gluten-free?

In the United States, there are no established government standards as to what can be considered gluten-free or what is safe for use in celiac patients. Our products contain less than 0.01% gluten. We urge you to share this information with your doctor or to contact the Celiac Sprue Association of the USA @1-877-CSA-4CSA.

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