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rvgirl
Joined: 01 Apr 2009
Posts: 1
Location: all over the u.s.
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 Posted: Wed Apr 01, 2009 12:19 pm Post subject: Tapioca Flour vs. Potato Starch :?: |
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Hi, I'm new to this forum and have a question after reading a lot of the info provided.
As I travel the country I've discovered that I usually can find tapioca flour/starch in any type of oriental market for under a 1.00; however, I can't always find potato starch, and if I do it is quite often twice the price as tapioca starch.
So, here's my question. Can I just use tapioca starch instead of the potato starch. Usually most recipes call for 2/3 potato starch and 1/3 tapioca starch. Why couldn't I just use 1 cup of tapioca starch?
This is just a general question and not specific to any particular recipe. |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3561
Location: Washington State
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| Posted: Wed Apr 01, 2009 12:33 pm Post subject: |
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Hi, RVgirl! Welcome to the forum. I would not sub out tapioca and potato in your flour mix recipes. Here is some info I have found invaluable when subbing.
http://betterbatterblog.blogspot.com/2007/05/flour-power.html
| Quote: | Food Science and Flour Mixing: Everything you need to know
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender |
If one subs out the tapioca, the results may turn out to be too dry without the moisturizing effects of the potato starch. But, as in all GF cooking, we're just making this up as we go along. You could always try mixing up 1/4 batch of your flour mix to see what happens. that would give you enough for a recipe or two and you could see how it worked out.
Looking forward to hearing more from you!
_________________
-Colleen
Where are we going, and what am I doing in this handcart? |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Mon Nov 02, 2009 6:26 pm Post subject: |
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bump
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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bob02
Joined: 01 Sep 2008
Posts: 148
Location: Karachi
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| Posted: Tue Nov 03, 2009 3:37 pm Post subject: |
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| cruelshoes wrote: | Hi, RVgirl! Welcome to the forum. I would not sub out tapioca and potato in your flour mix recipes. Here is some info I have found invaluable when subbing.
http://betterbatterblog.blogspot.com/2007/05/flour-power.html
| Quote: | Food Science and Flour Mixing: Everything you need to know
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender |
If one subs out the tapioca, the results may turn out to be too dry without the moisturizing effects of the potato starch. But, as in all GF cooking, we're just making this up as we go along. You could always try mixing up 1/4 batch of your flour mix to see what happens. that would give you enough for a recipe or two and you could see how it worked out.
Looking forward to hearing more from you! |
What does bodifiers,modifiers and moisteuriser do? is'nt xanthan gum enuf? |
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