Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can't Find Modified Tapioca Starch?

ladyraven

Recommended Posts

ladyraven Newbie
ladyraven
Posted

I am new to gluten free, and have found some wonderful recipes with great reviews. But - they use modified tapioca starch. I can not find it anywhere, and it is very expensive to ship from the US (I am in Canada). Is there anything that I can substitute for it in recipes? And if so how do I know how much of a product to use in it's place?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

Like... that expandex stuff? Yeah, that crap is expensive! I still haven't bitten the bullet and tried any recipes with it because holy crap! I just find recipes that use regular tapioca starch or other types of recipes. I keep almost caving then finding perfectly good looking recipes for the same things that won't cost me 1/4 of a week's grocery budget to just to order one ingredient. From all I've read, there is not a substitute. Regular tapioca starch is most certainly not the same thing and will not produce decent results, which is why I just find recipes that call for reasonably priced ingredients.

ladyraven Newbie
ladyraven
Posted
  • Author

Like... that expandex stuff? Yeah, that crap is expensive! I still haven't bitten the bullet and tried any recipes with it because holy crap! I just find recipes that use regular tapioca starch or other types of recipes. I keep almost caving then finding perfectly good looking recipes for the same things that won't cost me 1/4 of a week's grocery budget to just to order one ingredient. From all I've read, there is not a substitute. Regular tapioca starch is most certainly not the same thing and will not produce decent results, which is why I just find recipes that call for reasonably priced ingredients.

 

Do you happen to have a really good bread or pizza dough recipe that doesn't call for it? I'm really not looking forward to lots of experimenting and throwing out a lot of non-edible failures :(

kareng Grand Master
kareng
Posted

Can you get Chebe crust mixes there? They are a tapioca based bread mix. You can use any of the breadstick, focaccia, or pizza dough mixes for a nice pizza crust. they call for cheese in the crust, but are good without. I pre- bake them to almost cooked before topping for pizza.

Open Original Shared Link

ladyraven Newbie
ladyraven
Posted
  • Author

Can you get Chebe crust mixes there? They are a tapioca based bread mix. You can use any of the breadstick, focaccia, or pizza dough mixes for a nice pizza crust. they call for cheese in the crust, but are good without. I pre- bake them to almost cooked before topping for pizza.

Open Original Shared Link

No :(  I can get Bob's Red Mill mixes and a couple others. I was just excited to find recipes with such good reviews.

Adalaide Mentor
Adalaide
Posted

Lots of people LOOOOOOVE the Chebe crusts. I like them okay I guess, my husband won't touch them. We're both in love with Hodgson Mill though. Never tried a thing from them we didn't both enjoy (and he's a wheat eating freak <_<) and they tend to be far cheaper than the other brands, although I'm not sure if that will be true for you.

 

The only bread I've ever liked from a mix is Sun Flour Mills. They're semi-local to me, so I don't know if they'll be available up there but I hope so! They're award winning, so that gives me hope that I'm not just biased. I tried them very soon after going gluten free at a food fair and enjoyed it okay, which was surprising because at the time I thought pretty much all bread sucked! lol :lol:

kareng Grand Master
kareng
Posted

No :(  I can get Bob's Red Mill mixes and a couple others. I was just excited to find recipes with such good reviews.

Like... that expandex stuff? Yeah, that crap is expensive! I still haven't bitten the bullet and tried any recipes with it because holy crap! I just find recipes that use regular tapioca starch or other types of recipes. I keep almost caving then finding perfectly good looking recipes for the same things that won't cost me 1/4 of a week's grocery budget to just to order one ingredient. From all I've read, there is not a substitute. Regular tapioca starch is most certainly not the same thing and will not produce decent results, which is why I just find recipes that call for reasonably priced ingredients.

  

No :(  I can get Bob's Red Mill mixes and a couple others. I was just excited to find recipes with such good reviews.

Addy has a great recipe for Brazilian cheese bread which is made with tapioca. But it really isn't like a sandwich bread.

Schar makes breads with tapioca that you bake for a few minutes. My whole family likes the baguette .

Have you used the search function to search recipes? I think there have been a few good ones. I don't eat much bread, so I just buy it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

ohmygawd... are you going to make me go find that stupid link? again? gah!!!!! <_<:lol: Me and my big mouth and obsession with Brazilian steakhouses.

kareng Grand Master
kareng
Posted

ohmygawd... are you going to make me go find that stupid link? again? gah!!!!! <_<:lol: Me and my big mouth and obsession with Brazilian steakhouses.

I think I have it. Somewhere around here...

This one looks good. Read the whole thread as I think there were some changes to the recipe.

https://www.celiac.com/forums/topic/84873-simonas-braided-challah/

kareng Grand Master
kareng
Posted

On this thread:

https://www.celiac.com/forums/topic/104939-new-to-gluten-free-recipes-need-substitutionsfeedback/

Adalaide Mentor
Adalaide
Posted

Open Original Shared Link

 

That was easier than I thought! You can play with the recipe with things like the cheese, other additions, but the tapioca starch and egg are non-negotiable. I've tried it with various egg substitutes, none would rise, it's the egg that does it. One time I totally skipped the cheese and subbed shredded apple (with the water squeezed out with a paper towel) and added sage to go with pork. It was delicious! Don't be afraid to play with your food, and this is especially cheap to play with as far as gluten free recipes go. :)

kareng Grand Master
kareng
Posted

Open Original Shared Link

 

That was easier than I thought! You can play with the recipe with things like the cheese, other additions, but the tapioca starch and egg are non-negotiable. I've tried it with various egg substitutes, none would rise, it's the egg that does it. One time I totally skipped the cheese and subbed shredded apple (with the water squeezed out with a paper towel) and added sage to go with pork. It was delicious! Don't be afraid to play with your food, and this is especially cheap to play with as far as gluten free recipes go. :)

I bought some frozen ones with jalapeño in them! That is a great addition. The frozen is good because M can make a few for lunch.

Adalaide Mentor
Adalaide
Posted

Frozen sound awesome. My husband isn't a huge fan (I guess he just doesn't like tapioca?) and a whole batch is a lot for one person and it isn't like I can make less because it takes 1 egg. But now that we're talking about them I know what's for dinner! ^_^ Didn't Arlene use the batter from them to make crepes? I still haven't tried that.

kareng Grand Master
kareng
Posted

I wonder if you couldn't make the batter and freeze them before baking ?

These are called Brazil Bites. I found them at Sprouts. The company is in. Oregon.

Www.brazilbites.com

Adalaide Mentor
Adalaide
Posted

I have a Sprouts!

 

Soooooooo anywho, ask about bread or bread type object and see? This is what happens. We'll get you fed! We tend to be rather passionate about our bread around here. :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.