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Thread: Is tapioca flour primal approved? page 2

  1. #11
    ChocoTaco369's Avatar
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    Quote Originally Posted by Stephaniex3 View Post
    Oh my I had no idea. I thought it was a great alternative to flour. Gosh! But yeah the information makes total sense. I'm glad I asked bcus I'm going to cancel my 20 pound bag of almond flour I just ordered until further investigation. What about coconut flour? Thsnks for the detailed information, btw.
    I like coconut flour

    20 POUNDS of almond meal? Look, using a cup or two once a month to make a cake probably won't do to much damage, but if you're going through 20 POUNDS of it...that could be an issue, haha! You also have to store your almond flour in the fridge to preserve it. I actually store all my nuts in the fridge. I have a few ounces of almond flour I use very sparingly, a bag of hazelnuts, a bag of walnuts and some flax in my butter storage area
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  2. #12
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    Quote Originally Posted by Dr. Bork Bork View Post
    Aw, I'm flattered you consider me "one of the GUYS" lol. I'd say "let's go get a beer & shoot some pool", but I don't booze
    It's a shame Utah has the worst liquor laws in the country. Living there is a reason to drink in itself. If you were down I was gonna hop on a plane right now. I'll bring the vodka, you bring the Miller Lite!
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  3. #13
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    It was for long term use...I have three growing boys to feed too, lol!
    Stephanie

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    Quote Originally Posted by ChocoTaco369 View Post
    It's a shame Utah has the worst liquor laws in the country. Living there is a reason to drink in itself. If you were down I was gonna hop on a plane right now. I'll bring the vodka, you bring the Miller Lite!
    How 'bout I bring you a vodka & miller lite, and I'll bring some diet cherry coke for myself
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    You made "Devils Food Dough" :-) Dr. B

  6. #16
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    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.

  7. #17
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    Quote 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
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  8. #18
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    Quote 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.
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  9. #19
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    Quote 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.
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  10. #20
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    This thread is so helpful! I don't think I'll be buying almond meal again...coconut flour, here I come!

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