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Tapioca Questions

Tapioca

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by 880 · July 07, 2013 at 06:18 PM

Does anyone know if there is really a difference? I found a recipe that called for either. Tapioca is quite a bit cheaper. I wonder if it is interchangeable for baking but not for thickening. Any ideas?

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Matt_11 0 · July 07, 2013 at 06:18 PM

Starch is starch. I exchange potato starch for anything that calls for arrowroot, tapioca, or corn starches.

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by 150 · October 20, 2012 at 03:49 PM

3 quick questions: What's your stance on fermented soy sauce? It's practically ubiquitious over here in Singapore) for Chinese food, and it's one of the largest obstacles when it comes to meals with my family. (The other is, of course, fats, but... (more)

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Dan_29 0 · October 20, 2012 at 03:49 PM

Fermented soy is okay, in my book. What Matt said. Don't let it hold you back. I'm allergic (read: sensitive) to both soy and wheat, and soy sauce never bothers me.

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by 13 · March 11, 2014 at 03:57 AM

ok so theres the long paleo tradition of using almond and coconut flour - im fairly new(ish) to paleo but very clued up on it. but i want to make paleo bread and other paleo baked goods to aid my diet. here is my dilema - almond flour - too high... (more)

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kmlow222 0 · March 11, 2014 at 03:57 AM

Manda, this is my favorite grain free bread and I have experimented with lots of different recipes http://scdfoodie.com/grain-free-bread/ . If you are concerned about the fat intake just use it as a treat item. I love it for french toast. I... (more)

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by 58 · July 11, 2012 at 05:08 PM

I recently made a pancake/ flatbread thing for my 18 month old daughter using ground roasted chestnuts ( not water chestnuts) and egg yolks, which she loved. I don't know anything about chestnuts. Are they paleo? Ok to give to a baby on fairly... (more)

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Andrea_5 0 · July 11, 2012 at 05:08 PM

Tapioca flour is made from cassava root. Cassava root is toxic if not prepared properly (https://en.wikipedia.org/wiki/Cassava). So I would say it is not Paleo. That being said, I do use it occasionally when I "cheat" by having my burger on a... (more)

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by 30 · May 09, 2012 at 04:58 PM

Does anyone know anything about Chebe Pizza crust mix? It's made from manioc flour (tapioca), which I believe comes from the yucca plant. Seems paleo enough...yes? Thanks

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Kelly_16 0 · May 09, 2012 at 04:58 PM

We just purchased some of the all purpose mix and made some rolls - they say to add cheese (optional) and milk or water. We left out the cheese and used water instead of milk. I did add some herbs to the mix, and I think the rolls were a pretty... (more)

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by 11251 · December 12, 2011 at 05:40 PM

I bought some tapioca flour to thicken stuff with, but I fear I shall have to discontinue these 'safe starch' experiments; it is clearly making me sick. I also had a brief attack of nausea after eating some rice a while ago. Sugars don't seem to... (more)

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Dorado_Galore 0 · December 12, 2011 at 05:26 PM

Well, you 'ver done a wee bit of cause-effect research on this matter so far. You can keep testing the response, or you can avoid those foods.

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by 10 · November 24, 2011 at 11:17 PM

I’ve been doing a paleo-adapted diet for about two months, and this site is a great source of inspiration and knowledge for me. Now I come to you for suggestions about what to eat so I don’t get hungry (and I apologize about my english, it's my... (more)

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Nance 0 · November 24, 2011 at 10:55 PM

I think you know the answer, you're just uncomfortable with it. A high-protein, low fat regime is going to leave you hungry because your body is not satisfied. If that's what you want to eat, then it's hard to give you suggestions but I'll... (more)

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by 1776 · November 24, 2013 at 07:53 PM

tapioca pearls, made from yucca root/cassava, are (i think) considered a safe starch, but is eating them safe? 400cals/100g of them a day to fight infection ala PHD... when they contain no fiber? i'm just wondering.

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1977ub 0 · November 24, 2013 at 07:52 PM

Re glucometer- the Jaminets go to pains to indicate that any safe starches are to be eaten in the context of a fat-rich (and possibly protein-rich and/or fiber-rich) meal with an acid-containing sauce - all measures taken to reduce the glycemic... (more)

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by 5624 · March 29, 2012 at 12:49 AM

Is see Tapioca in some products and I believe it is used a lot in Gluten free products as a thickening agent. Is it Paleo or should we stay away?

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gone2croatan 0 · January 31, 2011 at 07:45 PM

It's a starch that comes from the cassava root, so it is technically "paleo," though it's awfully processed. It's one of those foods that isn't blatantly poisonous but definitely isn't optimal as a dietary staple, and as I recall the root itself... (more)

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by 603 · March 19, 2013 at 12:51 AM

OK what's the story with tapioca flour? We are looking at using it for our cheat pizzas which we try to keep as cheat free as possible. Anyone know anything about this stuff?

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joe_32 0 · March 19, 2013 at 12:51 AM

I see people are referring to eating zero carbs. This is not the point of paleo, anywhere between 50-150 per day to maintain. Only drop below 50 when teaching your body to burn ketones. And always remember the 80/20 rule so you don't crash. P.S. I... (more)