Customer Reviews

I not only use this in my gluten free bread and cake products, I also use this to thicken stews and soups. It is usually interchangable with cornstarch. If you want twice the thickening power, use tapioca starch. I do find this very nice to make cream puffs and eclairs, instead of wheat flour. The reason is, you do not have to pull out doughy mass in the middle of the puff (what you have to do with wheat flour puffs), as it all bakes up nice all the way through with a nice hollow in the center for filling. For wheat eaters, if you use some with your wheat flour, substitute some wheat flour with the starch, it will greatly lighten up your cakes and breads. For those who use gluten free flours, sift in with your rice flour and other starches as this makes it easier to measure accurately and mix better.

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Delivered on time and in good condition.

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This is great for Gluten-free cooking.

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I use this for my favorite gluten free bread recipe. It browns better than other starches and works well in coating mixes for gluten free chicken nuggets and things like that.

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Always go to Bob for my Gluten Free flours. They are finely ground and certified GF

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