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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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JoyS

Flour Vrs. Starch

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I have seen so many recipes that are confusing! Example is to use Tapioca Starch....is it the same thing as Tapioca Flour? I've seen this and other examples many times. I know Potato starch and Potato flour are different but I'm confused elsewhere....HELP is appreciated if you know....

Joy

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Example is to use Tapioca Starch....is it the same thing as Tapioca Flour? I've seen this and other examples many times.

Joy

Hi Joy,

I've had the same problem and have ask twice about this. Hopefully someone will respond to your question and we can Both learn what to do in this case. The Tapioca Starch is a lot cheaper and I'd like to use it but...

There was a responce to this on the old board but I can't find it, maybe you can.

I've used the "search" over there and still couldn't but I'm not very good on the computer so maybe you could have better luck than I did. If you do find an answer, please share!

Hope to hear from someone more experienced soon. Granny

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Hi there,

It depends on what kind of recipe you are using. I find that for most baking, if you are using a tried a true recipe for the first time (like one of Bette Hagmans) it's best to use what the recipe calls for. Now that I have had the chance to expirement for more than 2 years, I find that I use tapioca starch more often that I use flour. I have bought some that states on the package "tapioca starch/flour" so in some cases I think it is interchangable.

The one thing I can tell you for sure is, that if you are using it as a thickner for sauces and gravies, make a slurry with starch & water or milk or to make a roux use flour & oil.

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So far the only things I've used it for is breads and it always calls for tapioca starch in the recipe. I don't know what the difference is, but I assume the starch is only part of the tapioca, and the flour is ground from whole tapioca. Sort of like the potato starch and flour. Please correct me if I am wrong. I would like to know for sure, as well.

Mariann

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Thank you all for your responses. I have found out that potato starch and potato flour are different and not interchangeable as potatoe flour is heavier. However I dont know if potato starch and potato starch flour are the same. Ill try to get ahold of Bette Hagmann or one of the other gluten-free cooks to find out, and post back.

Thanks again

Joy

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Hi JoyS. In my 8 recipe books they say that tapioca starch and tapioca flour are the same thing - just different names. In case you don't get the "celiac.com" reply like I did for you....check out Lynn Rae's book at lynnrae.com or whatnowheat.com

Nice to get to know a fellow gluten-free'r. Not too many in my area.

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Hi All, I have an ingredient question. I want to make a carrot/pineapple cake & I have a gluten-free receipe from Whole Foods Market. I need to know what I can substitute for the soy flour*...

The ingredients are: 1 and 1/2 cups brown rice flour

1/2 cup potato starch

1/2 cup soy flour*

2 tsp xanthan gum

2 tsp cinnamon

1 tsp salt

1/2 tsp ground ginger

4 large eggs

1 cup brown sugar packed

1 cup sugar

1/3 cup canola oil

3/4 cup milk

1 tsp vanilla extract

3 cups shredded carrots

1 and 1/2 cups crushed pineapple, drained

Then basic cream cheese frosting, etc.

What would be an acceptable, workable substitute for the soy flour?

I don't know the "ins and outs" of these flours yet and would like someone else's opinion before I make a mistake.

Thanks,

Debbie

(Debmidge of NJ)

4/26/04

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P.S. I need to use a substitute other than a bean flour.....due to intolerance to soy and bean flours.

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Soy is a heavier flour (than for example tapioca), I would try rice flour or sweet rice flour. If you want to try to be "healthier", try 1/2 brown rice flour and 1/2 white rice flour.

Let us know how it works.

Kim.

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You might also try potatoe flour or amaranth flour. I've used both and they are a little less grainy than the rice flours.

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