Jump to content
  • 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):

Avoiding Tapioca... Why?


glutenfreegirl

Recommended Posts

glutenfreegirl Enthusiast

Hi there

I see that a lot of you here avoid tapioca flour being new to all of t his I was wondering if there is some connection wiht it or is it just a personal choice??

Should I be avoiding too?


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



Celiac.com Sponsor (A8-M):



psawyer Proficient

Tapioca is gluten free. I don't have any problems with it. I can't speak for why others may be avoiding it.

MELINE Enthusiast

Definately no problem with tapioca. I eat daily huge amounts. I don't know who has a problem with tapioca and why.

Meline

jerseyangel Proficient

Tapioca is fine--gluten wise.

I'm one who is intolerant to it--it makes me very sick to my stomach. I avoid it :)

VioletBlue Contributor

If it weren't for tapioca I'd be having a really hard time. It's one of the most commonly used gluten-free flours that I can handle.

Hi there

I see that a lot of you here avoid tapioca flour being new to all of t his I was wondering if there is some connection wiht it or is it just a personal choice??

Should I be avoiding too?

GlutenGalAZ Enthusiast

I finally pin pointer what I was feeling sick from still (tapioca flour/starch) and stopped eating things that contained it and felt sooooo much better. It was almost like I was eating gluten but at times worst. The only thing that is bad is that pretty much all gluten free recipies and alot of really good gluten free foods have tapioca in them :(

When you go gluten you start to notice other things that bother you. Sadly tapioca is one of mine.

Do you feel sick when you eat things with tapioca? If not then you are good to go with tapioca foods and recipies :)

glutenfreegirl Enthusiast
I finally pin pointer what I was feeling sick from still (tapioca flour/starch) and stopped eating things that contained it and felt sooooo much better. It was almost like I was eating gluten but at times worst. The only thing that is bad is that pretty much all gluten free recipies and alot of really good gluten free foods have tapioca in them :(

When you go gluten you start to notice other things that bother you. Sadly tapioca is one of mine.

Do you feel sick when you eat things with tapioca? If not then you are good to go with tapioca foods and recipies :)

Thank you for your kind words and helpfull knowledge

Enjoy your day


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



Celiac.com Sponsor (A8-M):



oceangirl Collaborator

Tapioca bothers me- no doubt. No gluten, just a reaction to tapioca.

lisa

Archived

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

  • 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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...