potato starch
Hi! I’m new to this list although I have been following the plan for
almost a month now. I am now ready to experiment with a little baking
and checked out all the wheat-free cookboks I could find from our
library. Most of them seem to call for a mixture of potato starch
flour and tapioca flour. It would seem to me that potato starch flour
is a no no for us O’s. Does anyone know for sure? Any ideas about
what I could substitute? Rice flour is good, but by itself is awfully
grainy. For awhile I got confused by no-wheat and no lectins, but I
think that spelt flour must be okay. Any bakers out there who can
offer insight/experience?
Thank you in advan
March 1st, 2006 at 3:28 pm
I recently purchased some brown rice bread that lists the second
ingredient as potato starch. I am having trouble locating info in
the books or website on whether or not that is problematic.
Does anyone know?
Thanks
March 1st, 2006 at 7:54 pm
Potato is avoid. One of the problems is bone related problems like arthritis.
Ask me. I feel like an old, very old lady today. Yikes!
Hilda
March 2nd, 2006 at 8:36 pm
Afraid not. Tried it all out of desperation. Even baby steamed potatoes makes
my bones rebel! No fat or anything added.
Hilda
Are you sure it is not the bad fats that they are cooked in? They are much
worse for you than potato in any form. Ann
March 3rd, 2006 at 5:11 am
In a message dated 8/12/2002 4:08:40 PM Eastern Daylight Time,
lowell.barron@… writes:
<< Are you sure it is not the bad fats that they are cooked in?
What on earth could be a bad fat assuming it’s not from an avoid animal?–LOL.
Max
March 3rd, 2006 at 8:10 am
One that has gone rancid.
Re-use of vegetable oils which were not meant to stand high heats in the first
place…
Frances