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Tapioca Flour Sub And Baking Powder Experiment Results!

Twisted Spoon

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Twisted Spoon Rookie
Twisted Spoon
Posted

Ok So I posted before how I hated the taste of tapioca flour in my stuff it gave it a very distinct cardboardy taste and also I posted about my biscuits not rising. You wonderful people you responded to replace tapioca flour with arrowroot powder and to get redmill baking powder because of the rising componant is different because its heat induced etc WELLL...I did both

the arrowroot experiement: Fantastic! No more card board taste to my meat pies or pizza crust. I have to remind myself I am eatting non glutten bread goods because you can't tell the difference even my die hard glutten eatting friends seriously couldn't tell because of the flakey delicious taste with no funny after taste like before!! I almost cried at finding the solution to this delima!! Thank you so much!

different baking powder: I couldn't find the redmill brand but I did find Argo double acting baking powder, it too is almunimum free and has the same chemical makeup as redmill brand and it made my biscuits rise just as nicely! Again thank you for telling me what to look for!

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