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Is tapioca flour primal approved?

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  • #16
    I've got the vodka covered and Yorkshire beer is some of the world's finest, and I think they sell diet cherry coke at the supermarket so hop on over. We've a couple of airports in the county, too.

    So, we're all good with tapioca.

    I noticed Choco mentioned sorghum. I've been toying with sorghum in a couple of recipes - in a roux to make up a cheese sauce and to make tortilla/chapatti. It worked out as well as wheat flour for the function, but I am still not fully happy with it as part of a paleo-focussed diet.
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

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    • #17
      Originally posted by Dr. Bork Bork View Post
      How 'bout I bring you a vodka & miller lite, and I'll bring some diet cherry coke for myself
      That would quality as drinking by myself, and then I'd have to admit I have a problem
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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      • #18
        Originally posted by Stephaniex3 View Post
        It was for long term use...I have three growing boys to feed too, lol!
        Yea honestly I'd stick to white rice, tapioca and coconut flours. Mixing white rice and tapioca will make cakes, cookies and pies just like wheat with a little practice. Coconut's good for lower carb baking. I personally stay within those means and I only use almond meal for the occasional cheesecake crust, but that's a small quantity of almond meal vs a whole cake and it's cooked at a lower temperature. I never go above 300*F.
        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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        • #19
          Originally posted by pjgh View Post
          I noticed Choco mentioned sorghum. I've been toying with sorghum in a couple of recipes - in a roux to make up a cheese sauce and to make tortilla/chapatti. It worked out as well as wheat flour for the function, but I am still not fully happy with it as part of a paleo-focussed diet.
          I'll use sorghum to "round out" a flavor. If I'm making something like banana bread, I'd want to do something like 1 cup of white rice flour, 1/2 cup tapioca flour and 1/2 cup sorghum flour. The sorghum will impart a grainier taste, and I think banana breads are better with an Earthier "whole wheat flour" flavor vs a "white wheat flour" flavor. Sorghum adds to that. Sorghum's kinda high in anti-nutrients, though. I soak it in Greek yogurt or kefir overnight to remove some of them. Just always remember to add 1 tablespoon of buckwheat flour to your sorghum mixture if you want to ferment the anti-nutrients out. Sorghum contains nearly no phytaste, so you need to add buckwheat (which is loaded with phytaste) to the mixture to remove it. You could use rye flour or wheat flour, but they contain gluten so that's why I use buckwheat. Just a head's up.
          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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          • #20
            This thread is so helpful! I don't think I'll be buying almond meal again...coconut flour, here I come!
            Making adventure out of this thing called life

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            • #21
              I've been blending tapioca flour, potato starch, white rice flour, and xantham gum as my own version of a gluten free all-purpose flour. So far I've used it to make bread in my bread machine (FUCKING AWESOME), I've used it for pie crusts and a "yellow cake", and I've even made scones with it.

              So yeah, I'm a sexy little baker these days.

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              • #22
                Geez I have a lot to learn with all these primal baking rules. Any good cook books? Riiv your bread sound yummy. My husband's aunt used to make these super yummy Dominican rolls. I always thought they were made with flour but come to find out she makes them with tapioca!!! They are called pan de yuca and they are sooooo sooooo yummy. So tonight I'm going to bake them. =)
                Stephanie

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                • #23
                  Steph, check out elana's pantry and the book simply sugar and gluten free
                  other than that, don your apron and go play. figure things out on your own
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  http://pregnantdiabetic.blogspot.com
                  FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                  • #24
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                    • #25
                      Originally posted by quelsen View Post
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                      • #26
                        Originally posted by Stephaniex3 View Post
                        Geez I have a lot to learn with all these primal baking rules. Any good cook books? Riiv your bread sound yummy. My husband's aunt used to make these super yummy Dominican rolls. I always thought they were made with flour but come to find out she makes them with tapioca!!! They are called pan de yuca and they are sooooo sooooo yummy. So tonight I'm going to bake them. =)
                        I saw a Rachel Ray show where she made tapioca rolls...oh my, I really want one now...

                        Oh, and also check out http://www.thespunkycoconut.com/ coconut flour, dairy free, grain free, mostly sugar free stuff.
                        Last edited by alg2435; 12-08-2011, 06:14 PM. Reason: Oh, and
                        Making adventure out of this thing called life

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                        • #27
                          Rivvin...Do you have the recipe for the yellow cake? I traditionally make sherry cakes for the holidays and would like to keep it as Primal as possible...Cheers!
                          Free your mind, and your Grok will follow!

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