Post by CK on Dec 18, 2006 22:46:32 GMT -5
Hi,
I eat a lot of rice flour (its like a starch), tapioca, arrowroot, and potato starch and potato flour. If you get the white rice flour, I would recommend buying it at an oriental store. It is very fine, whereas the kind you buy at the grocery store or by Bob's Red Mill, it is quite gritty. What's funny too, is that the rice flour at the oriental store is about 79 cents a bag, and what you buy in the grocery store is $4-$5.00 a bag. I buy the tapioca, arrowroot, and potato flour & starch by Bob's Red Mill. I trust them because they deal with a lot of allergies and make sure none of their products are cross contaminated. Here is a link to see the flours and starches they have and their packaging. www.bobsredmill.com/catalog/index.php?action=showproducts&category_ID=30 I usually find it in the baking section. Whole Foods have the most selection. Rice, Tapioca and arrowroot flour have the least flavor. Tapioca tends to lump up a bit more when heated than arrowroot. Arrowroot is my favorite thickener, especially when you want something to stay clear. Rice flour tends to not thicken much at all, but rather add bulk. I mostly bake with rice flour. Potato flour is best for baking since it is much thicker, and Potato starch is better for thickening. I like potato a lot, because it does give a hint of flavor vs. being too plain. I actually prefer any of these products over corn starch. It is a personal preference, and I feel better. Sometimes I can't handle a lot of corn products.
I eat a lot of rice flour (its like a starch), tapioca, arrowroot, and potato starch and potato flour. If you get the white rice flour, I would recommend buying it at an oriental store. It is very fine, whereas the kind you buy at the grocery store or by Bob's Red Mill, it is quite gritty. What's funny too, is that the rice flour at the oriental store is about 79 cents a bag, and what you buy in the grocery store is $4-$5.00 a bag. I buy the tapioca, arrowroot, and potato flour & starch by Bob's Red Mill. I trust them because they deal with a lot of allergies and make sure none of their products are cross contaminated. Here is a link to see the flours and starches they have and their packaging. www.bobsredmill.com/catalog/index.php?action=showproducts&category_ID=30 I usually find it in the baking section. Whole Foods have the most selection. Rice, Tapioca and arrowroot flour have the least flavor. Tapioca tends to lump up a bit more when heated than arrowroot. Arrowroot is my favorite thickener, especially when you want something to stay clear. Rice flour tends to not thicken much at all, but rather add bulk. I mostly bake with rice flour. Potato flour is best for baking since it is much thicker, and Potato starch is better for thickening. I like potato a lot, because it does give a hint of flavor vs. being too plain. I actually prefer any of these products over corn starch. It is a personal preference, and I feel better. Sometimes I can't handle a lot of corn products.