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

Tapioca Flour Substitute And Other Flours

Twisted Spoon

Recommended Posts

Twisted Spoon Rookie
Twisted Spoon
Posted

I hate the aftertaste of tapioca flour...I have a rather sensitive palate but to me it seems to leave foods with a cardboardy after taste. Is there anything that I can substitute for this flour in recipes that does not have such a strong after taste? I read somewhere on the forum sweet rice flour and arrow root? But the recipes in particular I need to sub in are the vinegar pastry recipe in the glutten free gourmet and the pizza crust recipe which both already contain rice flour. Does the arrow root have a strong flavor like tapioca? I hate to purchase a new flour to experiment with and waste the money on another disaster. Also...has anyone experimented with quinoa flour? I have someone who is allergic to rice and was wondering if it could be used as a substitute? Thank you for your time.

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

Celiac.com Sponsor (A8-M):


julirama723 Contributor
julirama723
Posted

I have used quinoa flour a few times before, each time with bad results. I don't consider myself to have a very sensitive palate (not a lot of tastes offend me) but man oh man, I made bread that had some quinoa flour in it and it was AWFUL. So awful, I couldn't even eat one tiny piece. It went into the trash can immediately.

I'm not sure if my flour blend was just a bad mix of flours, or if quinoa flour is truly vile. I found it to have an even stronger taste than soy flour. I love quinoa, so I thought I'd enjoy the flour as well. NOPE! :)

I have not used arrowroot, so can't help you with that!

Some alternative flours:

coconut flour (it's very dry and soaks up liquid, you'll have to increase water or reduce flour amounts)

almond flour (you can use this by itself)

potato starch (not used this, but I think it might replace tapioca starch?)

soy flour (has a strong taste, make sure you're making something hearty/rich with this!)

garbanzo and fava bean flour (not used these)

You can also make coconut meal by grinding coconut flakes in a coffee grinder or food processor, you can make nut meal (from almonds, pecans, etc.) this way as well. It's very fluffy and moist. Don't over-grind or you'll end up with butter!

Darn210 Enthusiast
Darn210
Posted

I'm just going to add my 2 cents (in red)

Some alternative flours:

coconut flour (it's very dry and soaks up liquid, you'll have to increase water or reduce flour amounts) (I've never tried)

almond flour (you can use this by itself) (you may need to reduce your butter/oil/shortening as the almonds will provide an additional fat source and the recipe may be too oily or cookies will spread . . . )

potato starch (not used this, but I think it might replace tapioca starch?) (I've used this in one of my recipes in place of tapioca and it turned out well but there was no additional potato starch in the recipe)

soy flour (has a strong taste, make sure you're making something hearty/rich with this!) agree

garbanzo and fava bean flour (not used these) (has a definite taste/aftertaste . . . some people like the bean flours and some don't . . . I don't)

I have never tried the quinoa or arrowroot. I have used millet flour and sorghum flour (together) in a bread recipe and I thought that bread actually had the best taste out of all the breads I've tried. I have not tried them in anything else.

I have not had good luck with sweet rice flour . . . it seems to make my items come out kind of gummy/doughy . . . I'm sure other people have been successful though.

Twisted Spoon Rookie
Twisted Spoon
Posted
  • Author

Thank you for your replys you named a few flours I have been curious about! I have substituted potato startch for corn startch with good results and egg replacer for eggs with very nice fluffy results. I've tried the arrowhead mills gluten-free all purpose mix and the bob's redmills one in drop biscuits with the bob's red mill one making fluffier biscuits that tasted like the ones found in red lobster. I've tried different shortenings, I found meat shortening- like pork fat although gives a good flavor it causes whatever it is to be crumbly and if its a biscuit it is pancaked out instead of rising. I have found vegan shortening I think its called paradis shortening has had the best results. I've finally started branching out from the recipes in the books subbing and such to see what works but I'm very grateful for anyone who has tried it first!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. lizzie42
      - lizzie42 posted a topic in Coping with Celiac Disease
      0

      Is tTG 9 normal after 4 months gluten-free?

      My daughter has been gluten-free about 4 months. Prior, her tTG was over 100 (test maxed at 100). Her liver, iron, vit d are all normal again and she has grown 2 inches and gained 4.5 pounds in just 4 months! It's amazing. But her tTG is still at 9. Is that normal or should it be zero? Is she still getting gluten? We are SO strict. We don't eat out. She...
    2. knitty kitty
      - knitty kitty replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      TTG IgA and IGA elevated mildy

      Hi, @thejayland10, Do you still consume dairy? Dairy can cause increased tTg IgA levels in some people with celiac disease who react to casein, the protein in dairy, just like to gluten. You might try cutting out the processed gluten free foods. Try a whole foods, no carbohydrate Paleo diet instead, like the AIP diet (the Autoimmune Protocol...
    3. trents
      - trents replied to boy-wonder's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to gluten free living, in5ro and small question

      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac...
    4. AllyJR
      - AllyJR posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Gluten free parakeet food

      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available.
    5. boy-wonder
      - boy-wonder posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to gluten free living, in5ro and small question

      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I 2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,200
    • Most Online (within 30 mins)
      7,748
    vickymd
    Newest Member
    vickymd
    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

    • lizzie42
      Is tTG 9 normal after 4 months gluten-free?

      By lizzie42 · Posted

      My daughter has been gluten-free about 4 months. Prior, her tTG was over 100 (test maxed at 100). Her liver, iron, vit d are all normal again and she has grown 2 inches and gained 4.5 pounds in just 4 months! It's amazing. But her tTG is still at 9. Is that normal or should it be zero? Is she still getting gluten? We are SO strict. We don't eat out.  She was previously having tummy pain still. I cut oats completely 3 weeks ago and that is gone.  Can gluten-free oats raise tTG? Would I know based on symptoms? I was going to try her on oats again now that she doesn't say her tummy hurts anymore.  Also, our house is gluten free apart from one loaf of bread my husband uses. He makes sandwiches on a plate then puts it in the dishwasher. Yesterday when my celiac kids weren't home, my youngest and I ate "real" pasta. I was SO careful. All pans went in the dishwasher, I didn't spill any, I cleaned the sink I drained it in. Today my girl has her dermatitis herpetiformis rash back and had a huge hour long meltdown then fell asleep. Just like before diagnosis. Is it that hard to avoid cross contamination? Will one crumb off the plate or me cooking pasta when she's not home get her?  Again, we do not eat out, she's not in school yet, and she doesn't eat anything I don't give her. 
    • knitty kitty
      TTG IgA and IGA elevated mildy

      By knitty kitty · Posted

      Hi, @thejayland10, Do you still consume dairy?  Dairy can cause increased tTg IgA levels in some people with celiac disease who react to casein, the protein in dairy, just like to gluten.   You might try cutting out the processed gluten free foods.  Try a whole foods, no carbohydrate Paleo diet instead, like the AIP diet (the Autoimmune Protocol Diet by Dr. Sarah Ballantyne, a Celiac herself). Processed gluten free foods can be full of excess carbohydrates which can alter your microbiome leading to Small Intestinal Bacterial Overgrowth (SIBO).  SIBO is found in some people who are not responding to a gluten free diet.  SIBO can elevate tTg IgA levels.  The AIP diet cuts out sources of carbohydrates like rice, potatoes (nightshades), quinoa, peas, lentils, legumes, which starves out the SIBO bacteria.  Better bacteria can then proliferate.   I followed the AIP diet to get rid of my SIBO.  It's a strict diet, but my digestive tract had time to rest and heal.  I started feeling better within a few days.  Feeling improvement so soon made sticking to the AIP diet much easier. References: Small intestinal bacterial overgrowth among patients with celiac disease unresponsive to a gluten free diet https://pmc.ncbi.nlm.nih.gov/articles/PMC7759221/   Luminal antigliadin antibodies in small intestinal bacterial overgrowth https://pubmed.ncbi.nlm.nih.gov/9260801/#:~:text=Luminal total IgA concentrations (p,response to local bacterial antigens.   Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease https://pubmed.ncbi.nlm.nih.gov/12479649/
    • trents
      New to gluten free living, in5ro and small question

      By trents · Posted

      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Gluten free parakeet food

      By AllyJR · Posted

      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      New to gluten free living, in5ro and small question

      By boy-wonder · Posted

      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
×
×
  • Create New...