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 Celiac.com!
    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

Link to comment
Share on other sites
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?

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
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.

Link to comment
Share on other sites
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.

Link to comment
Share on other sites
GlutenFreeManna Rising Star
GlutenFreeManna
Posted

No, we use Bob's Red Mill flours \

Are you sensitive to oats?

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

Are you sensitive to oats?

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

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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.... ;)

Link to comment
Share on other sites
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. :)

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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.

Link to comment
Share on other sites
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?

Link to comment
Share on other sites
Juliebove Rising Star
Juliebove
Posted

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

Link to comment
Share on other sites
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.

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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!

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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:

Link to comment
Share on other sites
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. :(

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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

here ya go...

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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.

Link to comment
Share on other sites
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. :)

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
  • Author
Posted

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

hope it comes out okay!! :)

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,175
    • Most Online (within 30 mins)
      7,748
    adelethomas66
    Newest Member
    adelethomas66
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • awright24
      Anyone had endoscopy with a cold/cough???

      By awright24 · Posted

      I have my endoscopy on Thursday, has anyone had the procedure done with a cough? I don't have a continuous cough, but every now and then throughout the day I have sort of coughing episodes. They are a lot better than they were but I called endoscopy and they said to speak to my gp and my gp got back to me and said I need to ask endoscopy if its ok if I have it done still.  Help!
    • MMH13
      Not Sure What to Think

      By MMH13 · Posted

      Thank you so much, everyone. For the moment my doctor just has me taking iron but hopefully we can reconnect soon. I'm going to look into genetic testing, too. Great advice all around and I appreciate it--and you can bet I'm going off the PPIs!
    • Eldene
      Sore muscles

      By Eldene · Posted

      I walk fast for fitness, 4 to 6 km per day. I am also 74 years old. Apart from the Celiac challenge, my lifestyle is healthy. I had a sciatiac nerve pinching under my one foot, with inflamation in my whole shin. It was almost cured, when the other shin started paining and burning. I do stretches, use a natural cooling gel and rest my feet. Can Celiac cause muscle pains/inflamation, or is it just over-excercising?
    • LovintheGFlife
      Trader Joe's grocery prodcuts

      By LovintheGFlife · Posted

      I recently started shopping at a nearby Trader Joe's store. I was surprised at the number and variety of (healthy) gluten-free options sold there. I must admit their low prices are also quite tempting. However, I am curious as to the labeling on all their packages. While none of their products are certified as gluten-free, many are identified as 'GLUTEN FREE' on the packaging. Are these items safe for celiacs? Has anyone tried Trader Joe's products and have there been any adverse reactions?
    • Beverley Ann Johnson
      Gluten challenge

      By Beverley Ann Johnson · Posted

      HI, my doctor suggested one week of consuming gluten before blood tests.  I have been gluten free for 3 years.  Has anyone been through this and will I get exact results after one week of consuming gluten?  I don't even know if I can do this, if I get sick I am not sure if I can continue, any suggestions??  Thanks in advance.  
×
×
  • Create New...