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!