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

Arrowroot/potato Starch

WinterSong

Recommended Posts

WinterSong Community Regular
WinterSong
Posted

Has anyone ever tried using arrowroot instead of potato starch in a bread recipe? I know that they're both thickeners, so what's the difference between the two? Do you think it would work?

(I have SO MUCH arrowroot left over from a recipe that I didn't like much and am trying to find other opportunities to use it in the recipes I want to try)

Thanks!!

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

I sub it freely for potato because I can't have potato starch.

WinterSong Community Regular
WinterSong
Posted
  • Author

Great, thanks! I'd hate to see all of that arrowroot go to waste, cuz I haven't seen many other recipes that use it.

I also have a ton of almond flour - any ideas on what I can use that for?

I'm so excited to experiment! :D

sa1937 Community Regular
sa1937
Posted

Great, thanks! I'd hate to see all of that arrowroot go to waste, cuz I haven't seen many other recipes that use it.

I also have a ton of almond flour - any ideas on what I can use that for?

I'm so excited to experiment! :D

Elana's Pantry has a bunch of recipes using almond flour. I printed out a recipe for rosemary crackers but haven't gotten around to making it yet. Open Original Shared Link

WinterSong Community Regular
WinterSong
Posted
  • Author

Ok, so the mix I'm going to try will include Tapioca Flour, Arrowroot (instead of potato starch), and Sorghum Flour. The bread I'm going to attempt will also have a cup of either Teff, Almond Flour or Amaranth (instead of millet flour). Any opinions? Does that sound like a balanced combination? I'm only making a few slight changes, but I'm kind of nervous about how it'll turn out.

Darn210 Enthusiast
Darn210
Posted

Let us know how it goes. I've always heard that you need to use at least two and preferably three or more flours to replace wheat . . . and that one should be a starch or a light flour so it doesn't get too heavy. I think you are on the right track.

I inherited a bunch of different flours from someone that was on a gluten free diet with just about any wheat alternative on some sort of rotation. I need to start experimenting too.

mushroom Proficient
mushroom
Posted

Ok, so the mix I'm going to try will include Tapioca Flour, Arrowroot (instead of potato starch), and Sorghum Flour. The bread I'm going to attempt will also have a cup of either Teff, Almond Flour or Amaranth (instead of millet flour). Any opinions? Does that sound like a balanced combination? I'm only making a few slight changes, but I'm kind of nervous about how it'll turn out.

This is MHO only, but I have found Teff to be quite a heavy flour. I think if I were going to use it I would use half Teff and half Amaranth and see how it went. :)

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

Celiac.com Sponsor (A8-M):


lizard00 Enthusiast
lizard00
Posted

Yes, it would work. I did it for one of my customers who is potato intolerant. It does have a bit of a distinct flavor though. I used it in a chocolate cake recipe and couldn't tell the difference tastewise or texturally. And sorghum/tapioca/potato starch blend is what I use 99% of the time.

domesticactivist Collaborator
domesticactivist
Posted

We've tried it and it worked great - however it gave me and my son horrible brain fog and other symptoms. I don't know if it was contaminated with gluten or just something we reacted to. I'd try a bit in isolation before making a huge batch of something with it.

WinterSong Community Regular
WinterSong
Posted
  • Author

Epic fail. I thought I was doing really well, but then my bread didn't rise. My sister thinks that when I dissolved the yeast in warm milk, that the milk wasn't the right temperature, and it killed the yeast. Any other input? :(

Takala Enthusiast
Takala
Posted

Welcome to the Rite Of Passage Known As Gluten Free Bread Brick. :rolleyes:

It would depend on the rest of the recipe, and what was in it, and what you did. Did you performThe Ritual ?

This is why I make a lot of small things leavened with baking soda and vinegar. I will make a test batch of about a 1/2 cup to a cup of gluten-free flours in a microwave bowl, or in the little cast iron skillet or a mini loaf pan. They may not be yeasty, but they rise and come out.

sa1937 Community Regular
sa1937
Posted

Epic fail. I thought I was doing really well, but then my bread didn't rise. My sister thinks that when I dissolved the yeast in warm milk, that the milk wasn't the right temperature, and it killed the yeast. Any other input? :(

Well, that's a bummer! Do you have an instant read thermometer? In a couple of cookbooks I have it suggests that the liquid (milk or water) should be around 110°. Do you think the milk was too warm or not warm enough? Many times a recipe also calls for adding sugar (or another sweetener) to the liquid to help feed the yeast.

As if I'm any expert at baking bread having baked a few bricks myself. HA! :ph34r:

freeatlast Collaborator
freeatlast
Posted

Welcome to the Rite Of Passage Known As Gluten Free Bread Brick. :rolleyes:

It would depend on the rest of the recipe, and what was in it, and what you did. Did you performThe Ritual ?

This is why I make a lot of small things leavened with baking soda and vinegar. I will make a test batch of about a 1/2 cup to a cup of gluten-free flours in a microwave bowl, or in the little cast iron skillet or a mini loaf pan. They may not be yeasty, but they rise and come out.

Takala, what is your formula again? Not just gluten-free flour and vinegar/baking soda?

Darn210 Enthusiast
Darn210
Posted

Bread making Brick building is quite common in gluten free cooking. Anybody know anyon who got it right the first time?

Something else on the yeast . . . make sure that it isn't expired.

WinterSong Community Regular
WinterSong
Posted
  • Author

I didn't have an instant read thermometer, so that may have been my problem. I checked the yeast, too, and it's good for another year and a half.

I tried to cook the bread anyway just to see what would happen. It was so sad and comical. The outside rose a bit, but the inside didn't at all and was incredibly sticky...I'm going to try to enlist one of my baker friends to help me (or convince my sister to fly across the country! :P ). Until then I'll have to stick with my non-yeast quick bread and Udi's (which I love anyway). Oh well, I'm off to Trader Joe's.

sa1937 Community Regular
sa1937
Posted

I didn't have an instant read thermometer, so that may have been my problem. I checked the yeast, too, and it's good for another year and a half.

I tried to cook the bread anyway just to see what would happen. It was so sad and comical. The outside rose a bit, but the inside didn't at all and was incredibly sticky...I'm going to try to enlist one of my baker friends to help me (or convince my sister to fly across the country! :P ). Until then I'll have to stick with my non-yeast quick bread and Udi's (which I love anyway). Oh well, I'm off to Trader Joe's.

I had the same thing happen a week or so ago...it was sad and comical, too. In my case I was testing Jules Gluten-Free Flour and made a loaf of bread that wouldn't quit rising. First time that ever happened as bricks are my usual specialty. I bought one of her cookbooks and she gave directions for both static baking and convection. So naturally, I used convection since I had never tried it for bread. The front of the loaf looked high. She said that bread would "rise high above the pan". No kidding! And then I turned the loaf around and saw the funky back side where the fan hit it. A hilarious sight. But it tasted pretty good.

So soon (possibly tomorrow if I have time), I'm going to try it again and skip convection. I also bought a new bread pan from King Arthur Flour that's 9x4x4". With 4" sides, maybe that'll give the batter/dough something to hang on to.

Takala Enthusiast
Takala
Posted

Put about a half teaspoon of vinegar and a 1/4 to a 1/2 teaspoon of baking soda to each cup of gluten free flour mixture in a recipe. Maybe also a pinch of cream of tartar. You don't let it rise, you then just put it in the pan/bowl and bake it, or cook the pancake in the hot oiled skillet. If you can't do vinegar, you can use lemon juice, maybe a bit more. It's also okay to use more vinegar, if necessary. I am fascinated by how much you can put in, and it doesn't make the bread sour.

See here, if you want to try this out and make just one large pancake flatbread

bun in a bowl, microwaved, can be used to test out any gluten free flour mixes without massive effort

the bun in a bowl mixture can be cooked in a small hot cast iron pan on the stovetop, then finished under the broiler, for a nice crust:

Usually yeast does not like acid. Some gluten-free bread recipes will have dry powdered milk or yogurt in them, this is a base which tempers the acid and makes the mixture less acid, (but yogurt is a bit acidic) and friendlier to the yeasties.

But vinegar is a great gluten free dough conditioner, breaking down some of the ingredients so they act slightly more like wheat dough. Adding a little vinegar to water, then soaking something like buckwheat flour in it a few minutes, before adding the other flour ingredients, can make the buckwheat sticky enough that no xanthan gum is needed in a recipe - it's a trade off.

Yeast needs a form of sugar, and warmth and moisture, to grow and release those bubbles that make the rise. Bread recipes with very little sugars take longer to rise than those with some sugar added. But if conditions are "hostile," or if the yeast is old, or if it is too cold, nothing much will happen. Yeast can be added to a quick leavened bread type of dough, just to flavor it.

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. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    2. cristiana
      - cristiana replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms. I was diagnosed in 2013 and was told immediately that my parents, sibling and children should...
    3. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    4. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    5. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,694
    • Most Online (within 30 mins)
      7,748
    Aanhmcbride
    Newest Member
    Aanhmcbride
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    • cristiana
      Issues before diagnosis

      By cristiana · Posted

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms.  I was diagnosed in 2013 and was told immediately that my parents, sibling and children should be checked.  My parents' GP to this day has not put forward my father for testing, and my mother was never tested in her lifetime, despite the fact that they both have some interesting symptoms/family history that reflect they might have coeliac disease (Dad - extreme bloating, and his Mum clearly had autoimmune issues, albeit undiagnosed as such; Mum - osteoporosis, anxiety).  I am now my father' legal guardian and suspecting my parents may have forgotten to ask their GP for a test (which is entirely possible!) I put it to his last GP that he ought to be tested.  He looked at Dad's blood results and purely because he was not anemic said he wasn't a coeliac.  Hopefully as the awareness of Coeliac Disease spreads among the general public, people will be able to advocate for themselves.  It is hard because in the UK the NHS is very stretched, but the fallout from not being diagnosed in a timely fashion will only cost the NHS more money. Interestingly, a complete aside, I met someone recently whose son was diagnosed (I think she said he was 8).  At a recent birthday party with 8 guests, 4 boys out of the 8 had received diagnosis of Coeliac Disease, which is an astounding statistic  As far as I know, though, they had all had obvious gastric symptoms leading to their NHS diagnosis.  In my own case I had  acute onset anxiety, hypnopompic hallucinations (vivid hallucinations upon waking),  odd liver function, anxiety, headaches, ulcers and low iron but it wasn't until the gastric symptoms hit me that a GP thought to do coeliac testing, and my numbers were through the roof.  As @trents says, by the grace of God I was diagnosed, and the diet has pretty much dealt with most of those symptoms.  I have much to be grateful for. Cristiana
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
×
×
  • 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.