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I have noticed that neither potato starch nor cornstarch contain any protein. Potatoes, potato flour (ground from dehydrated potatoes) and corn all contain protein, of course.
I'm wondering if we need to be as cautious using these starches as we are using the actual product because protein is the main problem.
These starches are used extensively in GF flour blends, but tapioca starch seems to be used the most. Arrowroot can also be used as a substitute starch, but it is more expensive. I've been experimenting with using almond pulp, leftover from making almond milk.
I thickened some turkey gravy a while ago using potato starch. I have used it a couple of times and I don't seem to have a problem with it. I would love to be able to rotate potato starch with cornstarch and arrowroot.
Are the starches less worriesome than the grain or vegetable because they don't contain protein?
Gloria
Protein in starches vs grain/vegetable flours
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Protein in starches vs grain/vegetable flours
You never know what you can do until you have to do it.
Technically, starch is pure carbohydrate. I'm not sure how pure most starch products are, in the real world, but theoretically, at least, starches should not contain any proteins.Gloria wrote:Are the starches less worriesome than the grain or vegetable because they don't contain protein?
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.
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Linda in BC
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Hi Gloria:
Interesting question, Gloria. Heck, I didn't even know that potatoes had protein.. I thought it was because it was a nightshade that I react to it. I too am finding it difficult to avoid the tapioca, corn and potato starchs in pre-mixed GF flours and in most bought GF baked goods. And so have taken to making my own flours and doing al my own baking though was still reacting. But since the "egg light bulb moment" I am wondering if I even need to avoid them. I baked a Gf eggless dairyless zuccini cake tonight, my first attempt at eggless baking . I used ground flax and hot water (1Tblsp flax meal to 3 Tblsp. water mixed and left fa few minutes to thicken) as an egg replacement. I am interested to see how I do with it... if it was the eggs or the flours that are causing me problems. For me, corn starch seems to be just as bad as whole corn, for some reason . . Have you ever tried sorghum flour to thicken gravy? I made some last night and it is almost like wheat flour as a thickener!
Linda
Interesting question, Gloria. Heck, I didn't even know that potatoes had protein.. I thought it was because it was a nightshade that I react to it. I too am finding it difficult to avoid the tapioca, corn and potato starchs in pre-mixed GF flours and in most bought GF baked goods. And so have taken to making my own flours and doing al my own baking though was still reacting. But since the "egg light bulb moment" I am wondering if I even need to avoid them. I baked a Gf eggless dairyless zuccini cake tonight, my first attempt at eggless baking . I used ground flax and hot water (1Tblsp flax meal to 3 Tblsp. water mixed and left fa few minutes to thicken) as an egg replacement. I am interested to see how I do with it... if it was the eggs or the flours that are causing me problems. For me, corn starch seems to be just as bad as whole corn, for some reason . . Have you ever tried sorghum flour to thicken gravy? I made some last night and it is almost like wheat flour as a thickener!
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
Linda,
Sorghum is very similar to corn, (maize), nutritionally, (it is pretty much interchangeable in feedlot rations for livestock, for example), and unfortunately, it apparently contains some peptides that are very similar to the peptides in corn that cause problems for some of us. IOW, some of us react to sorghum. I had to avoid it while I was healing, but it probably wouldn't bother me now, because corn is no longer a problem for me. Just a FYI. YMMV, of course.
Tex
Sorghum is very similar to corn, (maize), nutritionally, (it is pretty much interchangeable in feedlot rations for livestock, for example), and unfortunately, it apparently contains some peptides that are very similar to the peptides in corn that cause problems for some of us. IOW, some of us react to sorghum. I had to avoid it while I was healing, but it probably wouldn't bother me now, because corn is no longer a problem for me. Just a FYI. YMMV, of course.
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.
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Linda in BC
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- Posts: 801
- Joined: Mon Apr 19, 2010 9:39 am
- Location: Creston British Columbia
Yes, my SO mentioned that he thought sorghum was related to corn, and I tried to research this but couldn't find anything conclusive to make me think it was enough like corn to potentially cause me problems. I should have asked on here...
Makes me sad though cause it was the best "flour" !
Linda
Makes me sad though cause it was the best "flour" !
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
There's always a chance that you can tolerate it without any problems. Remember, we're all different.