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
      131,893
    • Most Online (within 30 mins)
      7,748
    RyanDunn
    Newest Member
    RyanDunn
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • JulieRe
      Oral thrush question

      By JulieRe · Posted

      Hi Everyone,  I do appreciate your replies to my original post.   Here is where I am now in this journey.  I am currently seeing a Naturopath.  One thing I did not post before is that I take Esomeprazole for GERD.  My Naturopath believes that the decrease in the gastric acid has allowed the yeast to grow.    She has put me on some digestive enzymes.  She also put me on Zinc, Selenium, B 12, as she felt that I was not absorbing my vitamins. I am about 5 weeks into this treatment, and I am feeling better. I did not have any trouble taking the Fluconazole.  
    • Ceekay
      Gluten free beer ?

      By Ceekay · Posted

      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Oral thrush question

      By Rejoicephd · Posted

      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      Advice while waiting for testing

      By Scott Adams · Posted

      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
×
×
  • 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.