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Potato starch vs. tapioca

 
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amother




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Post  Wed, Mar 25 2020, 3:05 pm
I started googling but I'm too tired, so if anyone is bored & would like to research & summarize?

What are the relative amounts of carbs? Effects on blood sugar (sound like they are both resistant starch)?

Can they be substituted in recipes?

Anyone here who monitors their blood sugar & experimented with them?

Thanks!
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ra_mom




 
 
 
 

Post  Wed, Mar 25 2020, 5:10 pm
You can use tapioca as an equal substitute in recipes that call for potato starch. And vice versa.
I'll leave the nutritional side to you.
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tweety1




 
 
 
 

Post  Wed, Mar 25 2020, 7:36 pm
ra_mom wrote:
You can use tapioca as an equal substitute in recipes that call for potato starch. And vice versa.
I'll leave the nutritional side to you.

Delete


Last edited by tweety1 on Wed, Mar 25 2020, 10:06 pm; edited 1 time in total
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ra_mom




 
 
 
 

Post  Wed, Mar 25 2020, 7:45 pm
tweety1 wrote:
Not in everything. Tapioca can't be used in cakes instead of potato starch and in some other stuff it won't go. Don't remember off hand now.

Every single one of my pesach cakes are made with tapioca starch. I use standard potato starch based recipes.
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tweety1




 
 
 
 

Post  Wed, Mar 25 2020, 10:06 pm
ra_mom wrote:
Every single one of my pesach cakes are made with tapioca starch. I use standard potato starch based recipes.

Ok I'm sorry. Going to delete my post. I mixed it up with plantain flour.
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