Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 Secretor Status Non-Secretor Avoid Secretor Neutral Don tapioca Anyone know where this falls on the list? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 > > Hi, dear Bee, > Would occasional use of tapioca flour (only ingredient is " tapioca) be > all right for thickening stews? Or is tapioca okay to use in general? +++Hi Rhe. I wonder why it is called a flour since it is only ground up tapioca? Yes, it is okay to use tapioca in general as a thickener. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Hi again, I think it is called " flour " because gluten-free folks use it for baking instead of gluten flours. By the way, I had very grumbly intestines and nausea on Saturday, the day after I ate some beef stew thickened with tapioca flour. I don't know if there's a connection. I will try it one more time and see what happens, but not for a few days! I rarely have digestive symptoms like that. love, Rhe > > > > Hi, dear Bee, > > Would occasional use of tapioca flour (only ingredient is " tapioca) be all right for thickening stews? Or is tapioca okay to use in general? > > +++Hi Rhe. I wonder why it is called a flour since it is only ground > up tapioca? Yes, it is okay to use tapioca in general as a thickener. > > Bee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 > Hi again, > > I think it is called " flour " because gluten-free folks use it for > baking instead of gluten flours. > > By the way, I had very grumbly intestines and nausea on Saturday, the Regarding using tapioca: there is some question about it's use. Bee says it's okay to use as a thickener, but I'm not sure she means for folks to go and make puddings out of it, especially with milk.... Here's the exchange from before: > > > Hi, dear Bee, > > > Would occasional use of tapioca flour (only ingredient is > " tapioca) be all right for thickening stews? Or is tapioca okay to > use in general? > > > > +++Hi Rhe. I wonder why it is called a flour since it is only ground > > up tapioca? Yes, it is okay to use tapioca in general as a thickener. > > > > Bee > > **** Maybe Bee will way in on this. When you use tapioca pearls to make a pudding you are using somewhere between 1/3 and 1/2 cup of tapioca pearls and about 3 cups milk, that's a lot of carbs. 1 tablespoon of tapioca has 6 grams of carbs where broccoli has .25 grams of carbs in a tablespoon. Bee's note was about using tapioca flour to thicken a sauce which might use about a teaspoon or two of tapioca (which is cassava root ground up). But if you are going to make a pudding based upon tapioca and skim milk, you will be eating a very starchy/sugary food. Here's a comparison between thickeners Bee has on file and you can see how they stack up against allowed vegetables. http://www.healingnaturallybybee.com/recipes/recipe166.php Let's see what Bee thinks... (And there is the chai pudding recipe.....) All the best, Marissa Quote Link to comment Share on other sites More sharing options...
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