This is the flour I bought one month ago today.
Most of you know I gave up sugar 4 years ago and white flour on June 1st to lose weight. If I eat white bread, or pasta, I crave more and more.
I can eat bread once a day and hold at same weight. To lose I have to give it up.
I have a sugar addiction, one bite turns to 40 bites.
White Flour turns into sugar as soon as it hits our digestive system.
Because I feel a need for bread for breakfast, I tried the gluten free and I love the crepes I make with it.
the good news is, eating a crepe doesn't make me crave other breads or foods like eating white bread does.
I found I can add a tablespoon of Coconut or Almond flour to the Tapioca flour, just to use up what I bought and hate.
NOTE!
Gluten Free flour is not a way to lose weight. It does the same thing as white flour.
It is NOT good for diabetics.
Tapioca Flour has ZERO nutrtinal Benefit.
The only benefit is that it is gluten free .
It doesn't upset my IBS
I am bummed because I thought I found a way to have my Bread and EAT it too..
Good news is, with this new bread I found at Wal-Mart, I can alternate days using the crepes and this bread for one meal a day, no stomach problems and it fulfils my desire for bread.
80 calories per tiny slice, has nutritional value and well toasted taste good with egg or peanut butter or cheese on it.
Must be refrigerated or frozen after opening. I freeze it and toast it twice
All three of the flours I bought are HIGH in the glycemic index.
With Tapioca the highest of them all.
I assume that is why it is my favorite.
BREAD IS BREAD no matter which flour it is made from.
MOST of the gflours are high in calories!
If you are interested in more information, keep reading to the links, if not bye bye, and I will cease the flour posts.
Research shows Tapioca Flour and Tapioca Starch are one and the same.
This link to 14 Best Gluten Free Flours is from Catherine Mixed Media Artist and has info on all the flours available.
Warning!
Treat these flours with care, some of them are very high in calories, as much as 600 per cup. Yikes
Tapioca starch has a high glycemic index. Foods with a high glycemic index can cause a quick spike in insulin and blood sugar, and should only be consumed in moderation.
21 comments:
Wow, you are sure an expert on all of this. It can be real confusing, and I bet you are helping quite a few people.
My favorite bread is french bread. That's when I have no will power. You have educated yourself for personal gain. I know my mom used to make potato bread. That was supposed to be a healthy alternative. Supposedly.
Ps...have you tried rice flour?
Hari OM
Glad to see the link I provided aided your education - and that Catherine uses the same reliable source. It's a bit of a minefield, the whole flour business - and a hard habit to break, the wheat connection! You are doing great. YAM xx
Well thanks for the warnings, I got curious about tapioka, but my supermarket didn't have it. I don't think I have a problem with gluten as such but I try to keep to mostly whole grain, rye and oats bread these days. In Sweden we have a symbol (a green "keyhole")marked on bread that is considered healthy (like not too much sugar and a certain amount of fibres) which makes it easier when trying to choose bread in the store.
Hello,
You are doing good staying away from the sugar and breads.
The gluten causes a lot a pain for me, I do feel better when I cut out all breads.
I never tried the gluten free flour. Take care, enjoy your weekend!
I think all of this is part of why it is so hard to know what is good to eat and what isn't. It's all very confusing.
You've really educated yourself on this stuff! Luckily gluten doesn't bother me. When I want toast I just use my whole grain bread.
Gosh, a Registered Dietician doesn't have anything on the Mad Snapper! There's so much information -- and MISinformation -- out there, and few want to do the research. Way to go!
I will be checking out Walmart's bread shelves next trip.
Thanks for all the info you provide for well being. I bet after 4 years of practicing this you could be a nurtritionist.
Hugs cecilia
I have to avoid flours because of being diabetic. Anything with flour, I want to eat more more more of it. I do find that getting an egg-foo-young kind of patty with just a bit of flour in it helps satisfy my carb cravings. But frankly I just wish for the days where I could eat anything!!!
That is mind boggling! You are incredible.
Its like one is damned if you do and damned if you don't..Amazing high glycemic values..scary for me.
I have had too much flour (bread) and pasta lately and I am paying for it. Up 2 pounds from not the amount but the wrong kind of food. Boo now I have to start all over again! Daunting
I have never been a big bread eater...ever...except when fresh vine ripened tomatoes are ready to slice!! You have dissected everything down which helps you and that's what matters. I know many people that ONLY eat gluten free foods...jp
This is really good information. We always used to buy that same rice based bread at Walmart, too. However, since we are on a lectin-free diet, we can't, as rice contains lectins. (Cooking it in the Instant Pot kills/removes most of the lectins, but, unfortunately, you can't do that with bread.)
I have noticed that if we get on a tapioca flour muffins "kick," I tend to put on a pound or two!
Anyhow, we have cut way, way back on even that, and now it seems that it is a good thing we did.
I still miss my morning wheat toast, and reall miss all my addictive sugars!
Good for you! Thanks for sharing your knowledge, it can be so confusing.
Thank you for sharing. When we had dinner with our niece and her phamily Wednesday we talked about all the gluten free bread and other items. Stacie's daughter Taylor has diabetes, she was born with it. This poor kiddo, she is a teen, can eat all the meat and veggies but the special bread she has to use is $6 and it is only a few slices. It is really a shame how expensive things are. I do have a friend who calmed her eczema with a vegan diet and gluten free. She has not had a breakout in one year. She is always trying something new baking sourdough bread and all sorts of wonderful delightful items in her kitchen and her three year old son is her helped. They love all the gluten free things. My mother use to say, all things in moderation. Have a great SONday and thank you again for sharing all your info with us.
thanks for the mention
I don't think the flour or the bread is what is the cause of issues - rather the AMOUNT WE eat. It's basically supposed to "wrap" and "secure" whatever filling you've got in it - be it sandwich or jam/honey spread on it.
And we believe we "need" it every which way.
I've not made anything bread wise from scratch for ages - because once I have a home made loaf - it's a "gonna" down my throat.
currently I'm using whatever bread is available from a store, and NZ has quite a good range of alternative flours and products. Some I've found I'm fond of, others not so...
And I'm working through a whole range of different foodstuffs and methods, mostly based on FODMAP but also from the foodstuffs, my doctor advised against.
first off, thank you for sharing your knowledge. i eat 2-4 crispbread a day and pasta in moderation but i'm working on cutting them out completely.
kudos on cutting sugar and breads out of your diet!
Very interesting! I try to keep my carbs down but had a slice of wheat/seed bread this morning for toast. I love bread but my thighs don't ;)
Awesome information. Thanks for sharing. You go girl!
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