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Article #50Tapioca Starch v. Flour: Summary
From: Tatiana Ivchenko
Date: Sun, 15 Feb 1998 00:00
Date: Sun, 15 Feb 1998 00:00
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2880 bytes
<<Disclaimer: Verify this information before applying it to your situation.>> About a week ago I posed the question: What is the difference between Tapioca Starch and Tapioca Flour? Here are the responses I've received: Eleven people have always thought them to be the same thing, and their baking turns out the same with one or the other. Others had backup: Michele called Ener-G Foods and was told they are the same; Steven Rice, President of Authentic Foods, wrote, "There is no difference between Tapioca flour or starch." Karl Olsen & Cindy from NJ quoted Bette Hagman from "The Gluten-free Gourmet": "Tapioca flour, sometimes called tapioca starch, cassava flour or starch, is a very light, white, velvety flour obtained from the cassava root imparting a bit of chew to baked goods and is excellent used in small quantities with other flours for most baking. It keeps well and can be bought in quantity." Just when the question seemed settled, Connie in Ohio wrote in with an interesting point, "Tapioca starch is similar to cornstarch and it is used as a thickener. Tapioca flour is what is used in making breads and pastries. The two are not interchangeable." When asked how she knew this information, she replied, "I have done an awful lot of reading on the subject of gluten-free baking...I have also kitchen-tested literally hundreds of dessert recipes and adaptations. You see, I wrote a gluten-free dessert cookbook that was endorsed by the Celiac Sprue Association. As a result, I have used both tapioca flour and tapioca starch. Oddly enough, tapioca flour (used in combination with other flours) is a substitute for wheat flour; while tapioca starch is more like a cornstarch. But when it comes to potato products, the opposite is true. Potato Starch Flour is used (in combination with other flours) to replace wheat flour; while "potato flour" is used like cornstarch as a thickener. Confusing, isn't it?" Yes, it is confusing. Who is right? I have no idea and don't know if this will ever be solved definitively. Thanks to all those who sent responses, but I must leave it up to the reader: you decide. Good luck! Tatiana * All posts for product information must include the applicable country *
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X-Google-Language: ENGLISH,ASCII-7-bit X-Google-Thread: 1057d8,a630a0d96249677c,start X-Google-Attributes: gid1057d8,public From: Tatiana Ivchenko <ivchenko@OPENIX.COM> Subject: Tapioca Starch v. Flour: Summary Date: 1998/02/15 Message-ID: <34E77009.1D0A@openix.com> X-Deja-AN: 325377206 Sender: Celiac/Coeliac Wheat/Gluten-Free List <CELIAC@MAELSTROM.STJOHNS.EDU> Content-Transfer-Encoding: 7bit Comments: ******************************************************** Content-Type: text/plain; charset=us-ascii MIME-Version: 1.0 Reply-To: ivchenko@openix.com Newsgroups: bit.listserv.celiac