Tapioca
#30655 - 12/08/03 07:13 PM
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sherr1
Reged: 10/07/03
Posts: 586
Loc: Southern, Calif
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Wondering is tapioca a soluble or insoluble based food.
Going to make some of Tesslouise's recipe wanted to know if I needed to eat it after a meal. Thanks first time trying it since Ibs.
Edited by sherr1 (12/09/03 09:08 AM)
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I just went and checked my tapioca box. The nutrition panel lists no fiber at all. So it should be safe. Also, I ate ours for breakfast and such on an empty stomach and had no problems.
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Re: Tapioca
#31224 - 12/10/03 07:36 PM
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sherr1
Reged: 10/07/03
Posts: 586
Loc: Southern, Calif
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Hey thanks  I saw that as well.I be making some for breakfast treat. My ole time favorite can't wait to taste it again. 
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Re: Tapioca
#40507 - 01/24/04 06:49 PM
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marjo
Reged: 01/13/04
Posts: 157
Loc: Fort Wayne, Indiana
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I tried to make Tapioca last week with rice milk and an egg white, but it did not thicken, what did I do wrong?
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Everything somehow always works out for the best.
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Re: Tapioca
#40550 - 01/25/04 01:26 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Tapioca in itself is a thickening agent. My mother used it in her pies to thicken the juice. I still do that today when I make pie for the family; can't seem to break the habit. So it should thicken up without TOO much problem.
My guess is you didn't cook it long enough. As I recall, when I used to make the stuff (oh, I SOOO love Tapioca!), I'd stand there and cook and stir and cook and stir until my arm got sore from all that damn stirring! I think you have to bring it to a boil, don'tcha? A FULL boil? A ROLLING boil? It takes forever, ya just gotta keep at it.
Seems to me I always made the Fluffy Tapioca on the side label of the box; it was just so much better than the regular. You had to beat up an egg white until stiff I think. Gosh, this takes me WAAAY back .......
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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lol I have to laugh because my family loves this pudding and I hate to make it for that reason. I am at the stove standing and stirring FOREVER!!!! It has to come to a full boil -- and then cool a little to thicken.
I made a double recipe recently and used 2 egg whites and one whole egg -(I didn't know if it needed the yolk)- plus soy milk instead of regular... it thickened just fine and didn't bug my tummy at all.
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Re: Tapioca
#40835 - 01/26/04 08:15 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Tapioca is so, so soluble so always fine to eat anytime.
About cooking it, I'm going to quote myself from a post a little farther down (grain based milks). I'm going to try this and see if it does indeed make a difference.
Quote:
In my new cookbook, (a gift) "The Whole Foods Market Cookbook", © 2002 (page 16) it says:
Quote:
"Although soy milk and rice milk may be used in cooking, oat milk is preferable since it won't break down when exposed to heat. Oat milk is especially creamy in soups and sauces, where it has a tendency to reduce and thicken."
This is the first I've heard this. Should we be working more with oat milk????
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Re: Tapioca
#40841 - 01/26/04 08:20 AM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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I can't get this to set up either using rice milk, soy milk sets up nicely, but I can't use it. I think next time I'll use some Xanthan gum, or some other thickener such as cornstarch, arrowroot powder, or even a little gelatin.
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Kandee I don't see why we can't cook with oat milk. Oatmeal is insoluble fiber and I love eating the stuff.
Thanks for the info. That is great information.
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Hi Barb,
Sure we can cook with it, besides it has a wonderful taste for drinking. I think the problem is that it's not as readily available to everyone like soy/rice milk is.
I've even ground oats to use as a flour sub in my wheatless recipes. (Great in pancakes.) I use tapioca flour in with rice flour and potato starch as a wheat flour sub blend.
I remember something about soaking tapioca to soften it before cooking it. I think it recommended doing this overnight like you would some beans. I know I ran across a recipe somewhere that told what to add when using grain based milk subs to thicken up a pudding, but natch, I can't find it now. Something tells me it just might have been to add more cornstarch.
Kandee
BTW, how is your paper coming?
We bombed out on our casein/whey questions didn't we?
Let us know when you finish it. I would be most interested in reading it if you're willing to share.
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