Julie Bove wrote:
> "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.
>
>
Yup, I bought that. It sat around for ages, and I finally deep-sixed it.
We tend to eat our gravy a bit runny (the way I wa raised anyway), and
use less than a tablespoon of cornstarch when I need.

Thanks for the info.

G