Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Expandex (Tapiuoca Starch For Baking)

IrishHeart

Recommended Posts

IrishHeart Veteran
IrishHeart
Posted

So, we thought we'd try this stuff suggested in Jules Shepard's book called Expandex (which is tapioca starch). She suggests using it to make bread more "gluteny" and it did seem to work. The loaf rose well--quite high actually-- and the bread was "squishy" and tasted good.

But, half a sammy in.... and I started to have heart palps and feeling sort of anxious and spacey head---like when I eat gluten!!! I call them the "gluten-willies".. :blink: It lasted all afternoon (bummer)

Now, I know it wasn't gluten, but it was a lot of tapioca starch in the recipe.

Does anyone else have this reaction to tapioca starch? I didn't seem to notice it when we used it in our bread before this, however, this recipe using the Expandex requires quite a bit of it --so maybe it was the dose??

just wondering ...

whoops, I misspelled tapioca...I think I have some left over yuckies going on!! LOL

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

So, we thought we'd try this stuff suggested in Jules Shepard's book called Expandex (which is tapioca starch). She suggests using it to make bread more "gluteny" and it did seem to work. The loaf rose well--quite high actually-- and the bread was "squishy" and tasted good.

But, half a sammy in.... and I started to have heart palps and feeling sort of anxious and spacey head---like when I eat gluten!!! It lasted all afternoon (bummer)

Now, I know it wasn't gluten, but it was a lot of tapioca starch in the recipe.

Does anyone else have this reaction to tapioca starch? I didn't seem to notice it when we used it in our bread before this, however, this recipe using the Expandex requires quite a bit of it --so maybe it was the dose??

just wondering ...

I've never used Expandex but I'm having a difficult time using Jules all-pupose flour blend that includes it. Not that I feel ill but just that I can't seem to get the recipe to turn out. Do you use her flour?

IrishHeart Veteran
IrishHeart
Posted
  • Author

No, we use Bob's Red Mill flours or flour from NUtsOnLine. We did use an "all-purpose" flour mix from Gluten-Free Baking Classics by Annalise G. Roberts for a while. It was okay!

Now, it's more like a mish-mash of several people's ideas and suggestions. Not one "all-purpose flour".

He worked on that basic bread recipe for 5 months :lol: (mostly, they just plain collapsed) and when a baker (at a local gluten-free bakery) gave him advice about how long to leave the loaf in and at what temp, he finally got it to stand tall! :D

I will post it separately.

sa1937 Community Regular
sa1937
Posted

No, we use Bob's Red Mill flours or flour from NUtsOnLine. We did use an "all-purpose" flour mix from Gluten-Free Baking Classics by Annalise G. Roberts for a while. It was okay!

Now, it's more like a mish-mash of several people's ideas and suggestions. Not one "all-purpose flour".

He worked on that basic bread recipe for 5 months :lol: (mostly, they just plain collapsed) and when a baker (at a local gluten-free bakery) gave him advice about how long to leave the loaf in and at what temp, he finally got it to stand tall! :D

I will post it separately.

I couldn't resist an introductory offer when I signed up for emails on Jules blog...sucker that I am. :lol: Always searching. I have Annalise Roberts' book and have had success with it. I especially like the multi-grain bread recipe and have made it several times.

Today when I baked a loaf of bread from Jules' cookbook, the sides sorta collapsed, which is the problem I've had with it. I left it in longer and used an instant read thermometer, which indicated it was baked to 210° Just how much longer do you normally bake your breads? I think next time (maybe tomorrow) I'll add 1/4 cup flaxseed meal to give it more stability. Either that or reduce the liquid.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

No, we use Bob's Red Mill flours \

Are you sensitive to oats?

IrishHeart Veteran
IrishHeart
Posted
  • Author

Are you sensitive to oats?

No. that's a good thought though! I eat gluten-free oats and suffer no reactions.

IrishHeart Veteran
IrishHeart
Posted
  • Author

I couldn't resist an introductory offer when I signed up for emails on Jules blog...sucker that I am. :lol: Always searching. I have Annalise Roberts' book and have had success with it. I especially like the multi-grain bread recipe and have made it several times.

Today when I baked a loaf of bread from Jules' cookbook, the sides sorta collapsed, which is the problem I've had with it. I left it in longer and used an instant read thermometer, which indicated it was baked to 210° Just how much longer do you normally bake your breads? I think next time (maybe tomorrow) I'll add 1/4 cup flaxseed meal to give it more stability. Either that or reduce the liquid.

I just posted the bread recipe on the other thread we are conversing on. Hope you like it... :unsure:

We had all the same issues until we raised the oven temperature 50 degrees (a gluten-free baker gave us this advice) and we tried reduced liquid, longer cook-time. etc to no avail...the secret was raising the temp in the oven.... ;)

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I just posted the bread recipe on the other thread we are conversing on. Hope you like it... :unsure:

We had all the same issues until we raised the oven temperature 50 degrees (a gluten-free baker gave us this advice) and we tried reduced liquid, longer cook-time. etc to no avail...the secret was raising the temp in the oven.... ;)

Got it! Thanks! Good to know the "secret" and I hope it works for me, too. :)

IrishHeart Veteran
IrishHeart
Posted
  • Author

Got it! Thanks! Good to know the "secret" and I hope it works for me, too. :)

hope it works for you. At first, I thought...that sucker's gonna burn :P ....but it did not. Outside was dark, but tasted good.

sa1937 Community Regular
sa1937
Posted

hope it works for you. At first, I thought...that sucker's gonna burn :P ....but it did not. Outside was dark, but tasted good.

Do you tent it after it's been baking for awhile?

Juliebove Rising Star
Juliebove
Posted

I bought some Expandex but don't know what to do with it. How do you use it?

sa1937 Community Regular
sa1937
Posted

I bought some Expandex but don't know what to do with it. How do you use it?

Expandex is tapioca starch/flour so you would use it in a flour mix as you would use (regular) tapioca starch. I'm not sure how it's different except that it's modified tapioca starch. Clear as mud, huh. I've never seen Expandex around here but you could pull up their website. Open Original Shared Link I know it's in Jules Shepard all-purpose flour.

IrishHeart Veteran
IrishHeart
Posted
  • Author

Do you tent it after it's been baking for awhile?

I don't think he does....he's at the gym right now :) ....I'll get back to you on that!

IrishHeart Veteran
IrishHeart
Posted
  • Author

I bought some Expandex but don't know what to do with it. How do you use it?

This was an experiment on our part...the bag of Expandex came with recipe cards and we followed the one for French Bread. That sucker rose so high, it overflowed and made a mess of the oven :blink:

I suggest you put something under the bread pan!

It's really just tapioca starch...and you use quite a lot of it in the recipe.

So, it DOES the job, but be careful. The bread was really moist, "stretchy" and tasted pretty good. But as I said, I had a reaction and I am not sure why... :unsure:

freeatlast Collaborator
freeatlast
Posted

I just posted the bread recipe on the other thread we are conversing on. Hope you like it... :unsure:

We had all the same issues until we raised the oven temperature 50 degrees (a gluten-free baker gave us this advice) and we tried reduced liquid, longer cook-time. etc to no avail...the secret was raising the temp in the oven.... ;)

What other thread? Couldn't find it. :(

IrishHeart Veteran
IrishHeart
Posted
  • Author

What other thread? Couldn't find it. :(

here ya go...

IrishHeart Veteran
IrishHeart
Posted
  • Author

Do you tent it after it's been baking for awhile?

Nope. the baker told us that tenting makes it steam and that causes some collapsing of the loaf. It will get a dark crust, but it still tastes good.

sa1937 Community Regular
sa1937
Posted

Nope. the baker told us that tenting makes it steam and that causes some collapsing of the loaf. It will get a dark crust, but it still tastes good.

Thanks! I'll try your suggestions and hope for the best. :)

IrishHeart Veteran
IrishHeart
Posted
  • Author

Thanks! I'll try your suggestions and hope for the best. :)

hope it comes out okay!! :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,534
    • Most Online (within 30 mins)
      7,748
    Barbx4
    Newest Member
    Barbx4
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • NCalvo822
      Newly Diagnosed

      By NCalvo822 · Posted

      Thank you.  Very helpful.
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Migraines can be caused by Thiamine deficiency.  Thiamine is a B vitamin that becomes depleted quickly because it can't be stored long.  All the  B vitamins work together to make energy, ATP, which is used to fuel all the cell activity.  Without Thiamine, the energy production cycle doesn't even get started.   There's studies done on mice showing thiamine deficiency affects the offspring of thiamine deficient mothers and fathers.  The offspring have fewer thiamine receptors and are prone to becoming thiamine insufficient quickly.  They have a higher metabolic need for thiamine.  Supplementing with extra thiamine helped them  tremendously. Migraines have run in my family for several generations, too.  Once I started taking TTFD, a form of thiamine that can enter cells without using thiamine transporters, my migraines have vanished.  TTFD is tetrahydrofurfuryl disulfide. Benfotiamine is another form that can improve migraine frequency, too. Thiamine is safe and nontoxic even in high doses.  There is no upper limit because thiamine has never caused a death even in high doses.  It is excreted via kidneys if not needed or not absorbed.
    • knitty kitty
      Lymphocytic Colitis with Celiac

      By knitty kitty · Posted

      Thank you, @Oldturdle, I greatly appreciate that.  I've always been a curious kitty.  I wanted to figure out why I didn't feel well because I knew it wasn't all in my head like they told me.  It pleases me to be able to help others in the same boat. Yes, alcohol prevents the absorption of thiamine and stops thiamine from working properly.  This can lead to Wernicke's Encephalopathy and Korsakoff syndrome, where thiamine deficiency severely affects brain function.  Doctors are trained to look for the triad of symptoms: opthalmoplegia (nystagmus), ataxia, and altered mental state.  However, not all people present with all three symptoms.  Many (80%) don't get diagnosed until their autopsy.   Alcohol has to be processed through the liver.  If there's insufficient thiamine, Alcoholic Fatty Liver develops.  In thiamine insufficiency, calories are turned into fat and stored in the liver instead of being turned into fuel ATP for the body.  Alcohol also prevents absorption of calories from food and other nutrients.   Non-alcoholic Fatty Liver can develop in nonalcoholics, storing excess calories as fat in the liver.  However, excess calories can also be turned into fat and stored in the abdomen, hence the increase in obesity.   In Celiac disease, we don't absorb sufficient nutrients like thiamine from our food.  If we eat a diet high in carbohydrates, we can run out of vitamins like thiamine and the other Bs needed to turn those calories into fuel ATP.  For every extra thousand calories of carbohydrates consumed, our bodies require 500 to 1000 mg of additional thiamine to process them into fuel, ATP,  the "bitcoin" of energy in our bodies.   Wernicke's encephalopathy can occur in non-alcoholic people, but doctors can miss the symptoms because the patient doesn't drink, and doesn't have all three symptoms of the classic Triad of symptoms seen in Wernicke-Korsakoff syndrome.  My doctors failed to diagnose me with thiamine deficiency, Wernicke's Encephalopathy,  because I didn't drink alcohol, although I had ataxia and an altered mental state.   Doctors don't think outside the box!   I went home and took thiamine.  I had improvement in my symptoms within an hour.  High doses of thiamine are required to correct Thiamine deficiency.  Thank God I had studied nutrition, microbiology, and the research of Dr. Derrick Lonsdale and Dr. Chandler Marrs.  ("Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition" is Drs. Lonsdale and Marrs' book.).  And I've kept learning and sharing that knowledge to help others.   It's wonderful you've been supplementing with vitamins so long!  Don't worry about the bright yellow urine.  That's excess Riboflavin B 2.  Interesting note, Riboflavin glows under black light!  Those lights used to detect where pets have soiled outside of the box, that's the Riboflavin in urine glowing.  Riboflavin can be put in sugar syrup when making rock candy and it will glow under black light.  Fun for Halloween. I hope you feel better, @Oldturdle.  If I can be of further help anytime, you can send a personal message here.  Thanks for reading my posts.  P.S. Thiamine deficiency and Wernicke's Encephalopathy are completely reversible if treated promptly with high dose Thiamine.
    • DebJ14
      Newly Diagnosed

      By DebJ14 · Posted

      Migraines ran in my family, on my father's side.  All of my female first cousins on that side, and our grandmother suffered from Migraines.  Grandmother died in 1984 so we do not know if she ever would have been diagnosed with celiac disease. However, all 4 of us cousins were diagnosed with celiac disease between 2003 and 2007.  The dermatitis herpetiformis rash is a blistery, super itchy rash.  When they do the biopsy they take it from non-involved skin that is next to the rash.  If done wrong, the results may not be accurate.  Have you ever had one done? In that case, I agree that maybe she has you still on gluten for a biopsy.  But, if she has not ordered it nor referred you to a gastroenterologist, then I would question her advice.  
    • trents
      Newly Diagnosed

      By trents · Posted

      Scott Adams makes an excellent point about the possible pending scope with biopsy being the reason you were advised to keep eating gluten, @NCalvo822! You might want to get some clarification about that. What you don't want to happen is to go gluten free and then have to go back on gluten at some point in order to produce valid scoping/biopsy results.
×
×
  • Create New...