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

Expandex (Tapiuoca Starch For Baking)


IrishHeart

Recommended Posts

IrishHeart Veteran

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


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



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

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?

IrishHeart Veteran

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.

sa1937 Community Regular

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.

GlutenFreeManna Rising Star

No, we use Bob's Red Mill flours \

Are you sensitive to oats?

IrishHeart Veteran

Are you sensitive to oats?

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

IrishHeart Veteran

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.... ;)


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



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

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. :)

IrishHeart Veteran

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.

sa1937 Community Regular

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?

Juliebove Rising Star

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

sa1937 Community Regular

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.

IrishHeart Veteran

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!

IrishHeart Veteran

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:

freeatlast Collaborator

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. :(

IrishHeart Veteran

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

here ya go...

IrishHeart Veteran

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.

sa1937 Community Regular

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. :)

IrishHeart Veteran

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

hope it comes out okay!! :)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jess270 replied to AnnaNZ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      29

      Bitters for digestion?

    2. - cristiana commented on Jefferson Adams's article in Origins of Celiac Disease
      7

      Why Bananas No Longer Cure Celiac Disease

    3. - trents replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

    4. - GeoPeanut replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

    5. - trents replied to KRipple's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac or Addison's complications? Can someone share their experience?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,057
    • Most Online (within 30 mins)
      7,748

    Glutard007
    Newest Member
    Glutard007
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jess270
      This sounds to me like histamine intolerance. Some foods have more or less histamine. processed or aged meats, fermented food like yoghurt or kimchi and bread (yeast), spinach, eggplant and mushroom are high in histamine. Other foods like tomatoes are histamine liberators, they encourage your mast cells to release histamine, which can also trigger the reactions you describe, flu like symptoms, joint pain, urinary tract irritation, rash, stomach upset, nausea, diarrhoea & fatigue. I had liver pain like you describe, as part of the intolerance is usually a sluggish liver that makes processing all the histamine difficult. There are multiple possible root causes of histamine intolerance, usually it’s a symptom of something else. In my case, leaky gut (damaged gut wall)caused by undiagnosed celiac, but for others it’s leaky gut caused by other things like dysbiosis. Some people also experience histamine intolerance due to mould exposure or low levels of DAO (the enzyme that breaks down histamine in the gut). I’d try a low histamine diet & if that doesn’t improve symptoms fully, try low oxalate too. As others have suggested, supplements like vitamin d, b, l-glutamine to support a healthy gut & a good liver support supplement too. If you’re in a histamine flare take vitamin c to bowel tolerance & your symptoms will calm down (avoid if you find you have oxalate intolerance though). Best of luck 
    • trents
      @GeoPeanut, milk is one of the better sources of iodine. Iodine is known to exacerbate dermatitis herpetiformis. Many people find that a low iodine diet helps them avoid dermatitis herpetiformis outbreaks. So, maybe the fact that you have limited your dairy intake of late is helping with that.
    • GeoPeanut
      Hi, I'm new here. Sorry for your troubles.herenis a thought to mull over. I recently was diagnosed with celiac disease,  and hashimoto's and dermatitis herpetiformis after getting covid 19. I eat butter, and 1/2 cup of Nancy's yogurt daily. I stopped all other dairy and  dermatitis herpetiformis is gone! I also make grass fed beef bone broth to help with myopathy that has occurred. 
    • trents
      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important) the reference ranges for each test used to establish high/low/negative/positive. Different labs use different rating scales so this is why I ask for this. There aren't industry standards. Has your husband seen any improvement from eliminating gluten from his diet? If your husband had any positive results from his celiac blood antibody testing, this is likely what triggered the consult with a  GI doc for an endoscopy. During the endoscopy, the GI doc will likely biopsy the lining of the small bowel lining to check for the damage caused by celiac disease. This would be for confirmation of the results of the blood tests and is considered the gold standard of celiac disease diagnosis. But here is some difficult information I have for you. If your husband has been gluten free already for months leading up to the endoscopy/biopsy, it will likely invalidate the biopsy and result in a false negative. Starting the gluten free diet now will allow the lining of the small bowel to begin healing and if enough healing takes place before the biopsy happens, there will be no damage to see. How far out is the endoscopy scheduled for? There still may be time for your husband to go back on gluten, what we call a "gluten challenge" to ensure valid test results.
    • kate g
      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
×
×
  • Create New...