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ostrich

Joined: 30 Mar 2006 Posts: 4059 Location: Nebraska
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Posted: Wed Jul 26, 2006 7:53 am Post subject: Flour and starch |
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This might be a dumb question, but are tapioca flour and tapioca starch the same thing? I can't find the starch, but I finally found the flour. Same thing with potato start/flour. _________________ Ostrich :>--O==={
I lie below, you float above
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aklap
Joined: 02 Oct 2004 Posts: 8350 Location: WI, USA
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Amy Higgins
Joined: 26 Jul 2006 Posts: 17
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Posted: Wed Jul 26, 2006 9:11 am Post subject: Tapioca Starch |
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Tapioca starch is basically a root starch derived from the cassava, or yuca plant. Because of its light texture and sweet taste it's often used to thicken soups and sweeten the flavor of baked goods(cookies, pastries, and quick breads), and it makes a dandy pudding. Tapioca flour is heaver in texture and thicker, containing more of the fiber from the plant. The flour is used in bread flour, and some varieties of pasta. If you are using a recipe that calls for tapioca starch you need to use tapioca starch or your baked good will not come out right. I get my tapioca starch from a place called www.naturallyglutenfree.com , I think they sell both the flour and the starch.
Amy |
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ostrich

Joined: 30 Mar 2006 Posts: 4059 Location: Nebraska
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Posted: Wed Jul 26, 2006 9:30 am Post subject: |
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Woo, thanks guys! I was getting really confused for awhile. It sucks that I can't switch between flour and starch, I'm having such a hard time finding GF baking goods... _________________ Ostrich :>--O==={
I lie below, you float above
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The Edifying Conscience
Joined: 29 Aug 2005 Posts: 2385
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Posted: Wed Jul 26, 2006 10:20 am Post subject: |
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Ostrich,
First I didn't read the links Al posted. For what it's worth I treat tapioca starch and tapioca flour as if they were the same. I didn't know there was any difference in the two.
Potato starch and potato flour are two very, very different products. I use a lot of potato starch, but never use potato flour. I don't even keep it in the house.
TEC |
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aklap
Joined: 02 Oct 2004 Posts: 8350 Location: WI, USA
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Posted: Wed Jul 26, 2006 10:58 am Post subject: |
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I have never seen Tapicoa starch AND flour as 2 individual products [doesn't mean that it doesn't exist,but I've never seen them]. I think it is 1 product and it's called 2 different things. Unlike the potato starch and flour - 2 different things. _________________ Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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mrsppmrxky

Joined: 09 Oct 2004 Posts: 1453 Location: GF Kitchen
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Posted: Wed Jul 26, 2006 11:35 am Post subject: |
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| TEC wrote: | Ostrich,
First I didn't read the links Al posted. For what it's worth I treat tapioca starch and tapioca flour as if they were the same. I didn't know there was any difference in the two.
Potato starch and potato flour are two very, very different products. I use a lot of potato starch, but never use potato flour. I don't even keep it in the house.
TEC |
This is my finding as well. I have found that my baked goods come out just as well with either Tapioca. I have found that the T. flour costs double or triple to what I pay for the starch, so now I only buy the starch from the Asian store for 79 cents per pound. _________________
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The Edifying Conscience
Joined: 29 Aug 2005 Posts: 2385
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Posted: Wed Jul 26, 2006 1:33 pm Post subject: |
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"This might be a dumb question, but are tapioca flour and tapioca starch the same thing? I can't find the starch, but I finally found the flour. Same thing with potato start/flour.
_________________
Ostrich :>--O==={
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aklap
PostPosted: Wed Jul 26, 2006 9:01 am
Hi Os,
Nope - a very common question!..."
Al, from you post. I thought you were answering O's question by saying No they are not the same thing. I think we're on the same page in that we both think tapioca starch and flour are the same.
TEC |
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The Edifying Conscience
Joined: 29 Aug 2005 Posts: 2385
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Posted: Wed Jul 26, 2006 1:39 pm Post subject: Re: Tapioca Starch |
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| Amy Higgins wrote: | Tapioca starch is basically a root starch derived from the cassava, or yuca plant. Because of its light texture and sweet taste it's often used to thicken soups and sweeten the flavor of baked goods(cookies, pastries, and quick breads), and it makes a dandy pudding. Tapioca flour is heaver in texture and thicker, containing more of the fiber from the plant. The flour is used in bread flour, and some varieties of pasta. If you are using a recipe that calls for tapioca starch you need to use tapioca starch or your baked good will not come out right. I get my tapioca starch from a place called www.naturallyglutenfree.com , I think they sell both the flour and the starch.
Amy |
Amy,
I called Bob's Red Mill regarding your post and they said that tapioca starch and tapioca flour are the same product. Some companie call them one thing, others call them something else. In addition, I've seen tapioca starch/flour even labeled as tapioca starch flour before. For what it's worth Bob's labels it as tapioca flour. http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=384
I do a lot of baking...much more than I even report here and have never had a problem using tapioca starch for what Bob's refers to as tapioca flour.
It occurs to me that you might be referring to potato starch and potato flour, could this be correct?
TEC |
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aklap
Joined: 02 Oct 2004 Posts: 8350 Location: WI, USA
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Posted: Wed Jul 26, 2006 3:29 pm Post subject: |
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yeah...my answer was confusing.
the NOPE was for "this is a dumb question".
Sorry 'bout that...my bad. _________________ Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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ostrich

Joined: 30 Mar 2006 Posts: 4059 Location: Nebraska
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Posted: Thu Jul 27, 2006 7:01 am Post subject: |
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LOL, thanks for the help everybody! I'll have to print this all out and take it with me when I go food shopping.  _________________ Ostrich :>--O==={
I lie below, you float above
In the pretty white ships that I am dreaming of |
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