has anyone used expandex yet? its a modified tapicoa starch.
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Is this for gluten free baking ? What is the difference between expandex (sounds like the name of a girdle LOL) and regular tapioca flour ? I checked on line, but could not find the answer.
Sounds like a girdle for people like me who love to bake and eat bread! LOL
I agree about the girdle - but it SHOULD be contractex!
We use Expandex in our gluten-free mixes. It's a chemically modified starch that increases volume, and helps with the structure in G-F baked goods.
PJ - is this something that might be of use if I can't use eggs in a recipe? The EnerG product is great for everything except volume. If so, how can I use it? With the EnerG or substitute something else? I have a severe allergy to eggs and I LOVE baked goods. I've been on a search for a long tme for something that will create that lightness but also the mouth feel of eggs.
I've noticed Expandex in the stores, it's a bout $5.00 for a smallish bag (under a half pound I'm guessing).
While I don't think it's too expensive on it's own I won't buy it. It gets to the point that how many products do I have to buy to bake gluten free and I feel I can bake without it. Whereas xanthan gum I cannot bake without.
From what you say about it though it sounds like a worth wile product to use but considering the price and how much each recipe would use I don't find it a worthwhile expenditure.