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

Tapioca Flour/tapioca Starch

floridanative

Recommended Posts

floridanative Community Regular
floridanative
Posted

My Mother is trying to make her own gluten-free flour for a dessert at a party tomorrow. Can anyone tell me if there is a difference between tap. starch and tap. flour? She apparently got the wrong thing but before buying something else, wants to make sure they are not the same thing. I'm in the middle of doing taxes so I can't search for this answer right now. If someone knows about a thread on this, that would be great too. Thanks in advance if anyone can help!

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Tapioca starch and tapioca flour are the same. :)

The confusing one is potato. Potato starch and potato flour are different. Bette Hagman's flour blend calls for potato starch, not flour.

jerseyangel Proficient
jerseyangel
Posted

To further confuse the potato flour issue--potato starch and potato starch flour are the same thing. Potato flour is different. :blink:

penguin Community Regular
penguin
Posted
To further confuse the potato flour issue--potato starch and potato starch flour are the same thing. Potato flour is different. :blink:

Remember when flour was flour and you didn't have to know what xanthan gum was or what it does? :blink:

floridanative Community Regular
floridanative
Posted
  • Author

Thanks guys! I just buy mixes and add eggs and oil and whalah I'm done. As usual Mother likes to complicate things. Fine if she used to bake from scratch but in fact, pre dx she rarely did.....I told her to get the 123 GFP pan bar mix and make apple spice bars. Those things take 10 minutes to mix and are addictive they're so good.

jerseyangel Proficient
jerseyangel
Posted

Tiffany--Isn't it great, though, that she's really getting into it! :D

Remember when flour was flour and you didn't have to know what xanthan gum was or what it does? :blink:

Sometimes it feels like I'm speaking a whole new language :D

floridanative Community Regular
floridanative
Posted
  • Author

Yes Patti - I am glad it gives her something to do. She's the absolute queen of worrying so if she has nothing to worry about she's pretty unhappy. Living gluten free now she should be set for life with worry. :lol: Thanks again.

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

Celiac.com Sponsor (A8-M):


Cheri A Contributor
Cheri A
Posted
Tiffany--Isn't it great, though, that she's really getting into it! :D

Sometimes it feels like I'm speaking a whole new language :D

ROFLMBO! Yeah, I remember the regular flour days.. for us it was only 5 mos. ago!! When I go getting all happy at what has worked and tell my friends, they get that "glazed over" look!

Lynxear Rookie
Lynxear
Posted
My Mother is trying to make her own gluten-free flour for a dessert at a party tomorrow. Can anyone tell me if there is a difference between tap. starch and tap. flour? She apparently got the wrong thing but before buying something else, wants to make sure they are not the same thing. I'm in the middle of doing taxes so I can't search for this answer right now. If someone knows about a thread on this, that would be great too. Thanks in advance if anyone can help!

I like these kinds of questions. I used to be a library rat in my University days....I suppose there is such a thing as an internet rat too.

I'll start with a few definitions:

flour n.

1. A fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used

chiefly in baking.

2. Any of various similar finely ground or powdered foodstuffs, as of cassava, fish, or bananas.

3. A soft, fine powder.

starch n.

1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers,

roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in

appearance according to source but commonly prepared as a white amorphous tasteless powder.

2. Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.

3. Foods having a high content of starch, as rice, breads, and potatoes.

As you can see....Starch is a chemical property of a food

Flour is a process...a grinding of a material into a fine partical

So I think that the terms Tapioca Starch and Tapioca flour are marketing spin on the same things.

Marketing people always try to make their product sound different....bastards!!!! :)

There is another way Tapioca can be presented and that is "pearl tapioca". Nothing different chemically that I can see but in this case the tapioca is pelletized instead of floured.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have...
    2. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    3. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    4. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    5. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748
    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.