Do each of these flours have their own purpose that compliments the other chemically or is it just a random flavor thing?
My gluten-free ex taught me a lot about cooking. This ratio worked especially great for cookies but was a useful substitute for all purpose flour in almost any recipe.
If recipe calls for 1 cup flour, just use 1/3 cup of each tapioca starch, potato starch, & coconut flour.
One last piece of unsolicited advice: cook your gluten free bread on a waffle maker. Cooks on both sides of the pressed dough. Waffle maker is especially good for some Brazilian cheese tapioca starch bread
I canβt find brf or potato starch at my local grocery store, but I found tapioca starch. Has anyone tried using tapioca starch as part of an agar recipe?
A bit of background; I am super busy and rarely have time to go grocery shopping. I also don't eat meat or dairy. This combination makes following a recipe very difficult. I either don't have the ingredient or can't eat it, by the end I'm normally left with a meal lacking nutrition. The only way for me to cook healthy meals is to make it up.
Until recently I have always had tapioca flour around but I never knew when to use it. I was cooking mushroom sauce which was too watery, I googled thickeners and tapioca starch came up. Just a small spoonful turned my watery mush to the perfect sauce.
It has minimal flavor andonly a small amount can have a huge impact on the texture. Unsurprisingly it worked great for making a vegan gravy. Nevertheless it's just a starch, a common thinking I gradient that I'm sure better cooks use often.
Where I have been blown away is using it in stir fries. It is common for people to use peanut butter to give a noodle stir fry a bit more weight. I don't like adding peanut butter because I find it removes all the flavor. This is where tapioca flour comes in: Add whatever spices you want Add plenty of water After the spices have soaked in much of the water will have already evaporated Finally, just add a bit of tapioca flour and any last ingredients Voila!
I have started experimenting with tapioca flour in other meals and I have seen really good results. I suggest you play around with it some.
I have not tried potato/tapioca starch. Frying (eg chicken cubes)with cornstarch is crispy but unless I mix in some flour it doesnt really become golden. Do the other starches brown differently when fried?
Hi all, so I run a bakery and Iβve recently been reading modernist baking in which they advocate the use of modified tapioca starch and water glazed onto a bagel in order to insure the toppings (seeds, salt et cetera) stick to the bagel. It worked amazingly well and I was just wondering if there may be another alternative to modified tapioca starch (ideally one thatβs plant based and less processed) that would work as well? and also what is the property of modified tapioca starch that enables it to find the seeds to the bagel?
Hey everyone β Iβm trying to make vegan mozzarella, but none of the grocery stores that are nearby seem to have tapioca starch/flour. What could I use instead? Is arrowroot powder okay? This is the recipe Iβm trying to make. Thank you!
Hi everyone! Iβm planning on making king Arthurβs cherry pie recipe ( https://www.kingarthurbaking.com/recipes/mr-washingtons-cherry-pie-recipe )
And Iβm just wondering if I can use tapioca starch instead of quick cooking tapioca for the filling? I live in Australia and unfortunately canβt find any quick cooking tapioca last minute.
Thanks!!
I'm trying to make farofa and I cannot seem to get the right flour for it.
As far as I can figure, tapioca starch and tapioca flour are the same thing and are not what I am looking for here -- I use this for pΓ£o de queijo. Googling says that the flour required is manioc flour, which is also called cassava flour or yuca flour. Cassava flour is from the whole root (as opposed to tapioca starch/flour is an extraction) but twice I've bought bags of things that I assumed to be cassava flour -- one is a bag of harina de yuca (I'm in Mexico) and now I have a Bob's Red Mill bag of cassava flour -- and they both look exactly like the tapioca starch and not like farinha de mandioca.
(I tried making farofa with the harina de yuca bag when I got it a couple months ago and it was a disaster. I just got the Bob's Red Mill bag last week.)
Am I going crazy or are these names extremely interchangeable and I can't rely on something being named properly for me to get the right kind of flour I'm looking for, short of going to Brazil?
sobeys and superstore did not have it. I am considering trying "ING supermarket" on Pembina but if anyone could save me a trip that would be great! Could you also tell me what it looks like? some seem to come in a container, others in a bag, sometimes a box
I recently made gummies and decided to put them in tapioca starch to dry them out and keep them from getting wet (the finished product). I would highly recommend it! It's almost flavorless and a large bag is $1 in Chinatown.
One of my roommates is quite allergic to both corn and potato products, with the starches being no exception. How can I replace tapioca starch for corn starch in recipes? 1:1 or some other ratio? Also, can I fry in tapioca starch like you can with corn starch for Korean fried chicken?
Anyone noticed the difference between the two when used as coating such as in Korean fried chicken, agedashi tofu, etc? I've run out of potato starch but I have cassava starch.
Hi, Seriouseaters--
For the last few years I've been making a recipe from the Smitten Kitchen, the Pear Cranberry and Gingersnap Crumble, which has gone over quite well for holiday desserts. This last year, I've also made Stella's Cherry Pie, which has also gone over quite well at both Thanksgiving and for a birthday earlier this year.
As I'm preparing to make the filling for the Pear Cranberry crumble, I remembered that it uses cornstarch as a thickening agent, and I was wondering if there might not be a good reason to try out the tapioca starch this year.
According to Stella's thoughts on essential baking ingredients, she notes that you cannot replace cornstarch for tapioca and vice versa, and I guess I'm not sure why not. In the examples she uses with them, she notes that cornstarch is better for milk/dairy recipes, but since the recipe I'm looking at is just fruit, I wonder if that applies.
Has anyone done this swap of tapioca starch for cornstarch in fruit-only components, like a crumble, cobbler (Stella does that here), or a crisp?
Does anyone have a sense about ratios between the two if they have switched before?
Thanks a ton, and happy holidays and holiday cooking!
My Costco stopped carrying Franz keto white bread and only carried this Artisan Bakers Multi-seed Keto bread instead. I'd seen some posts already about this bread and concerns over tapioca starch as the first ingredient. I reached out to Artisan Bakers to clarify if it was modified starch or what and they sent me this:
>"Thanks so much for your recent inquiry with regard to our Keto Bread and the Tapioca Starch we use in its formulation. We are happy to provide you with additional information about this ingredient.
>
>The tapioca starch used in our Keto Breads is resistant (versus modified). As it seems like you are aware, resistant starch is resistant to digestion and essentially functions like soluble fiber in the digestive system.
>
>Resistant starch has been linked to a number of health benefits for overall health, including improved gut health, lower blood sugar after meals, and increased satiety (feeling of fullness).
>
>We have become more aware of the important distinction between modified versus resistant starch and are making changes to our packaging to provide a more complete picture of what our product has to offer."
Take it as you like. I think they must be using an industry standard RS2 RS3 or RS4 type which AFAIK are indigestible (RS2 & RS4 at least now considered as fiber by FDA).
I canβt find definitive info on cassava flour / tapioca starch re:candida diet. Costco has an almond flour cracker that is really tasty and would be okay for candida diet if these two ingredients are okay. Any thoughts?
Hello all, I am fairly new to chinchilla care, have had my two rescues for about 4 or 5 months now. I typically trust Oxbow for toys and foods quite strongly, but noticed they had some toys intended for Chinchillas with tapioca starch in them. I can't seem to find anything online about how safe this is in a Chinchilla's diet. If I were to get it, it would only be as a treat, but wanted to know if anyone more experienced knew if this would be okay for my babies. I do not intend to give this to my Chins or even buy the product until I a fully certain it would be okay for them.
Every once in a while, I'll make a flavor that calls for or I've added tapioca starch to in the past. Usually I do 5gs mixed with some milk and made into a slurry. Added at the end of the base heating up and whisked a bit.
Well, I made a coffee ice cream and some Redditor.. whoever you are it's great.. that calls for 10g of tapioca starch slurry added at the end. Suddenly, my base gets super viscous. I wanted to strain this a second time since it was coffee grounds steeped in the milk and may as well. Well, the strainer held maybe 20% of the base back from going through because a thick goo formed at the bottom. I got as much of the liquid through as I could by rubbing my spatula against it on the inside and was just left with solids at the end. Flipped it over and both sides basically look like this:
https://i.imgur.com/EdNMq5E.jpg (stuff has the feeling of jelly)
What's going on? Am I not incorporating it enough? Should I blend it to get a better mix? It happens with other flavors and I gotta be honest.. stabilizers seem to eff me up a bit. Xanthan gum, this.. base looks good, add that and then things go haywire.
Thanks for the help. This is a big problem of mine to solve.
So... I bought 2 boxes of these, but saw recently that people here found there was tapioca Starch in it? Does this affect ketosis, or just for diabetics? Would it still be OK to eat and count as 3-4 net carbs, or is it basically just containing sugar?
Like this post says it's fine, and other people live by these bars, but others say it spikes blood sugar? Is there a relationship and weight loss, or only got diabetes?
Iβm making this recipe
https://www.seriouseats.com/recipes/2017/08/blackberry-cobbler-recipe.html
I donβt have tapioca starch, which I understand will thicken the fruit mixture. I do have flour and corn starch, but Iβm concerned with flour clumping and corn starch not thickening due to extended heating. Any help is appreciated.
