It seems that I'm back to the drawing board to find more intolerances. I think I have a type A immune system. As soon as I give it a rest, it looks for a new food to fight.
I've been avoiding tapioca flour in my flour mix as a precaution for the last few months, but it is an ingredient in Ener-G egg replacer, which I use in my bread dough. I'd like to know for sure if I'm intolerant to tapioca, but a good test would probably use a larger quantity than is present in two slices of bread. Minute Tapioca includes soy, so that's out. I made pudding using tapioca flour as the thickener, but it looked pretty unappetizing, so I discarded it.
I could buy tapioca pearls, soak them and make pudding, but I'm not sure that would be enough to give a positive reaction.
How have some of you determined that you are intolerant to tapioca?
Gloria
Test for Tapioca Intolerance?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Test for Tapioca Intolerance?
You never know what you can do until you have to do it.
Gloria
In the first year after my diagnosis I found that I did best with no gluten free bread and Gluten free grains . Eliminated all grains, dairy , lectins, Soy, Night shades and anything but olive oil. Felt even better. Eliminated all processed foods. Felt even better. Somehow I figured that the gluten free commercial products were causing problems. Did not know why but just went with what made me feel good.
Several years later I found Chebe bread at the store. Wow! how seductive a picture can be on a package. Made from tapioca flour.
http://www.chebe.com/
I eat all kinds of root vegetables with no problems but the two times I tried the tapioca based Chebe bread I have explosive diarrhea the next day. It is a root vegetable and since I eat many others it should not be a problem. Clearly a problem since it had been years since I tried it. Who Knows?
Since then the same thing happens whe I try gluten free bread or pastery that contains tapioca.
Just don’t go their anymore.
I guess I have to be hit on the head with a large hammer before I get it. Hahahahahah.
I find it hard to believe but their is life after bread. I love the way I eat on the Paleo diet andI do not have to take any medications to controll my symptoms.
Thats my experience. May not be for everyone but it works for me.
Love
Matthew
In the first year after my diagnosis I found that I did best with no gluten free bread and Gluten free grains . Eliminated all grains, dairy , lectins, Soy, Night shades and anything but olive oil. Felt even better. Eliminated all processed foods. Felt even better. Somehow I figured that the gluten free commercial products were causing problems. Did not know why but just went with what made me feel good.
Several years later I found Chebe bread at the store. Wow! how seductive a picture can be on a package. Made from tapioca flour.
http://www.chebe.com/
I eat all kinds of root vegetables with no problems but the two times I tried the tapioca based Chebe bread I have explosive diarrhea the next day. It is a root vegetable and since I eat many others it should not be a problem. Clearly a problem since it had been years since I tried it. Who Knows?
Since then the same thing happens whe I try gluten free bread or pastery that contains tapioca.
Just don’t go their anymore.
I guess I have to be hit on the head with a large hammer before I get it. Hahahahahah.
I find it hard to believe but their is life after bread. I love the way I eat on the Paleo diet andI do not have to take any medications to controll my symptoms.
Thats my experience. May not be for everyone but it works for me.
Love
Matthew
Hi Gloria,
I figured out tapioca was causing my problems this summer. I don't have a foolproof test, but I know for sure that I'm intolerant to tapioca. Cutting out a lot of grains did not leave me with much, so the few processed foods I was still eating (1-2-3 GF mixes, Namaste mixes, and Nana's cookies) were all made with tapioca as their main ingredient. I had seen no improvement for a year, despite cutting out yeast, eggs, soy, gluten, corn, fruits, veggies, etc... and I knew a lot of people on the board were intolerant to tapioca. I also noticed major reactions right after eating something made with it. Since I gave it up, I have not gone into total remission, but I've been much improved, and the days of constant watery D seem like a bad dream. I think it's worth a shot. You could try giving it up for a month or so, and see how it goes. My improvement was pretty rapid. A matter of a couple of months.
Courtney
I figured out tapioca was causing my problems this summer. I don't have a foolproof test, but I know for sure that I'm intolerant to tapioca. Cutting out a lot of grains did not leave me with much, so the few processed foods I was still eating (1-2-3 GF mixes, Namaste mixes, and Nana's cookies) were all made with tapioca as their main ingredient. I had seen no improvement for a year, despite cutting out yeast, eggs, soy, gluten, corn, fruits, veggies, etc... and I knew a lot of people on the board were intolerant to tapioca. I also noticed major reactions right after eating something made with it. Since I gave it up, I have not gone into total remission, but I've been much improved, and the days of constant watery D seem like a bad dream. I think it's worth a shot. You could try giving it up for a month or so, and see how it goes. My improvement was pretty rapid. A matter of a couple of months.
Courtney
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MaggieRedwings
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Hi Gloria,
I have been doing a "long-term" tapioca test and it seems at times I think it is the culprit and at other times it does not bother me. Egg replacer seems to be a good area for me but breads, etc. that have it as an ingredient don't seem to work. Go figure.
Love, Maggie
I have been doing a "long-term" tapioca test and it seems at times I think it is the culprit and at other times it does not bother me. Egg replacer seems to be a good area for me but breads, etc. that have it as an ingredient don't seem to work. Go figure.
Love, Maggie
Maggie Scarpone
___________________
Resident Birder - I live to bird and enjoy life!
___________________
Resident Birder - I live to bird and enjoy life!
I feel the same way, Maggie. I can't see a relationship between the tapioca and any reactions. I'd like to settle it once and for all, but I've just been through the wringer with D the last few days, due to a virus, I suspect. I'm going to wait a bit before I test.
I've replaced the tapioca in Dee's flour mix with an equivalent amount of arrowroot and it seems to work fine. Tapioca is listed as the second ingredient in Ener-G egg replacer, so I figure it's less than half of the amount I use. Then divide that small amount by the number of servings. I think in a slice of bread, it's less than 1/4 tsp.
Matthew,
Yes, I bought the Chebe mix a few months ago and then noticed that it requires eggs, which I can't eat. I'm not that eager to try it, but I agree that it would probably be the best test.
Courtney,
As I mentioned above, I've replaced tapioca with arrowroot in my flour mix; I'm only getting it in the Ener-G egg replacer now. I don't generally buy any pre-made mixes or GF foods, other than cereal and frozen potato fries. I tried making pancakes with gelatin the other day, but they weren't as good. I'm not eating fruits right now, otherwise I'd substitute with applesauce. I might try experimenting to see if I can make my own Ener-G egg replacer without tapioca. Has anyone else tried to make their own?
Here's the list of ingredients in Ener-G Egg Replacer: potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, Methylcellulose. Calcium lactate is not dairy derived. It does not contain lactose.
Do you think an adequate replacement would be potato starch, arrowroot, and baking powder?
Gloria
I've replaced the tapioca in Dee's flour mix with an equivalent amount of arrowroot and it seems to work fine. Tapioca is listed as the second ingredient in Ener-G egg replacer, so I figure it's less than half of the amount I use. Then divide that small amount by the number of servings. I think in a slice of bread, it's less than 1/4 tsp.
Matthew,
Yes, I bought the Chebe mix a few months ago and then noticed that it requires eggs, which I can't eat. I'm not that eager to try it, but I agree that it would probably be the best test.
Courtney,
As I mentioned above, I've replaced tapioca with arrowroot in my flour mix; I'm only getting it in the Ener-G egg replacer now. I don't generally buy any pre-made mixes or GF foods, other than cereal and frozen potato fries. I tried making pancakes with gelatin the other day, but they weren't as good. I'm not eating fruits right now, otherwise I'd substitute with applesauce. I might try experimenting to see if I can make my own Ener-G egg replacer without tapioca. Has anyone else tried to make their own?
Here's the list of ingredients in Ener-G Egg Replacer: potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, Methylcellulose. Calcium lactate is not dairy derived. It does not contain lactose.
Do you think an adequate replacement would be potato starch, arrowroot, and baking powder?
Gloria
You never know what you can do until you have to do it.
Remember Dee's egg replacement suggestions. You should be able to combine these ideas, to get the results you want.
Egg Substitutes:
2 tablespoons arrowroot powder = 1 egg
2 tablespoons potato starch = 1 egg
1 banana = 1 egg in cakes, muffins, quick breads
Other Egg Replacement Options:
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: potato starch, arrowroot powder, , mashed potatoes, mashed sweet potatoes, instant potato flakes.
Tex
Egg Substitutes:
2 tablespoons arrowroot powder = 1 egg
2 tablespoons potato starch = 1 egg
1 banana = 1 egg in cakes, muffins, quick breads
Other Egg Replacement Options:
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: potato starch, arrowroot powder, , mashed potatoes, mashed sweet potatoes, instant potato flakes.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
