Are Arrowroot and Tapioca "allowed"

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posted by bdouglasoz
on 24 Jan 2016 at 00:04

I’ve found a few paleo recipes that contain arrowroot or tapioca (also in gluten-free recipes). Just wondering if it is considered any better or worse than regular flour from a BSD perspective?
posted by Lucky Maneki
on 20 Jun 2016 at 16:38

That’s what I want to know, does anyone have any idea by now? Specifically tapioca flour. Thanks in advance.
posted by Timmy
on 20 Jun 2016 at 16:44

T’internet says negatory.

https://ggiswheatfree.wordpress.com/2012/06/13/so-many-flours-so-little-cupboard-space-how-gluten-free-flours-compare-for-carbs-and-protein-content/
posted by Lucky Maneki
on 20 Jun 2016 at 16:53

Meh. Cheers though…
posted by Modom3232
on 22 Jun 2016 at 13:44

curious too, if it’s allowed
posted by Californiagirl
on 22 Jun 2016 at 14:41

Tapioca is a very easily metabolized starch. I have read that it is particularly bad for people trying to control blood sugar (I believe there is a discussion of it in Gary Taubes book “Good Calories Bad Calories”). Taubes may also mention it in my favorite book, “Why We Get Fat” (excellent and short discussion of refined carbohydrate effects on the body). Arrowroot is similar. I would avoid both if possible (no pearl tea!).
posted by tiggi
on 1 Feb 2018 at 20:24

Have just eaten white sauce made with arrowroot. After 30 mins, blood glucose 8.4! Not good.