"Gill Murray" > wrote in message
news:n8NYi.25620$Rg1.21218@trnddc05...
>I was in a place today with the opportunity to buy a box of Ener-G Tapioca
>flour for $1. I figured "why not?".
>
> I see 1/2 cup contains 42gms carbs. Does this thicken foods , like
> cornstarch or arrowroot ( which I cannot find)?. if it does, how is the
> comparable carb count.
>
> Another of my possible uses is dusting a veggie before lightly sauteeing
> it ( I do this with zucchini circles). Does it work OK, without a nasty
> taste??
>
> I have no idea what to do with this, but thought it might indeed be an
> addition to my low-carb recipes for the T2, pacreatitis, no-carb hubby!!

Its intent is for people who must eat a gluten free diet. It is usually
mixed with other flours like rice flour and potato flour. Yes, it can be
used for thickening but I'm not sure how well it holds up. For instance,
cornstarch tends to break down in prolonged cooking or reheating. I
generally use sweet rice flour for thickening, or instant mashed potato
flakes. Both are loaded with carbs as is the tapioca flour, but I only use
a little.

For thickening, you might try Xanthan Gum. It has far less carbs in it.