Allergic To Tapioca And Soy

[Johanne]

Hi,

I am a very new celiac. I am still trying to figure out what to eat and how to cook. I am a chef and a nutritionist by trade but cooking without grains is a new challenge for me.

How do I substitute tapioca and soy in recipes. It does change things. I am getting a little frustrated and thought a few experienced people here may be able to mentor me.

Thanks so much.

Johanne

[GlutenGalAZ]

Here is a site someone posted for me on one of my posts about Tapioca and what to sub with.

Open Original Shared Link

I bought some arrowroot but have not gotten to try it out yet.

Not sure about soy substituting though, but I am sure someone will comment about that.

Welcome to the site

[sickchick]

Yes it absolutely does change things.

Soy, the only thing I miss is soy sauce (I haven't had sushi in forever) and I miss teriyaki. I used to make my own with soy sauce, garlic, sesame oil and brown sugar. MMM

But when I make asian foods I use kosher salt. Hopefully you will be able to tolerate Nightshades that is another killer.

Good to meet you! Sorry it is under these circumstances

lovelove

[JNBunnie1]

  Johanne said:

Hi,

I am a very new celiac. I am still trying to figure out what to eat and how to cook. I am a chef and a nutritionist by trade but cooking without grains is a new challenge for me.

How do I substitute tapioca and soy in recipes. It does change things. I am getting a little frustrated and thought a few experienced people here may be able to mentor me.

Thanks so much.

Johanne

Arrowroot and potato starch have always behaved well for me in subs for tapioca (when i run out). The only thing it wouldn't work for would be like a chebe type bread. I personally don't use soy by choice as opposed to necessity, and have never run across a recipe I couldn't just use sorghum or millet or some other flour instead. It does have higher protein, so if you were to sub a cup of sorghum for a cup of soy flour, you might add a tablespoon of rice or whey protein. That seems to help with gluten-free baking in general anyway.

[dbmamaz]

I've been subbing soy for garfava flour, for my garbanzo-allergic son. I've only managed to make a few bread items i can eat w/out tapioca, but i cant eat yeast either. You can try various other starches - but tapioca seems to be one of the best. Any specific recipes you need help w?

[Sue Regier]

I seem to be reacting to both yeast and tapioca. I can bake bread w/baking powder, so I can deal with that. But my favorite bread recipes contain tapioca starch/flour. Tapioca makes the bread soft, flexible, spongy. Does anyone know any other starches I can add to my bread recipes to achieve the same thing? I'm just not liking the dry crumbly bread I get without tapioca.

[jerseyangel]

  On 10/29/2010 at 6:37 PM, Sue Regier said:

I seem to be reacting to both yeast and tapioca. I can bake bread w/baking powder, so I can deal with that. But my favorite bread recipes contain tapioca starch/flour. Tapioca makes the bread soft, flexible, spongy. Does anyone know any other starches I can add to my bread recipes to achieve the same thing? I'm just not liking the dry crumbly bread I get without tapioca.

I sub either straight potato starch, or half potato starch and half corn starch for tapioca.