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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Arrowroot and tapioca starch??!!
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Arrowroot and tapioca starch??!!  This thread currently has 1,428 views. Print Print Thread
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charminglochie
Wednesday, November 21, 2012, 7:45pm Report to Moderator Report to Moderator
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Hi,
I am a type B+ and have been trying to find a way to enjoy my friday night pizza.  All the prepared 'free from' pizza bases contain tapioca starch so that's a no no then.  Found a good recipe in the database and am only missing the arrowroot.  So I went on the asda website and found it but it says 'Arrowroot: tapioca starch'.  What am I missing here cos I am really confused   Can I have tapioca starch afterall or is the label misleading?
Kelly
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Lola
Wednesday, November 21, 2012, 8:07pm Report to Moderator Report to Moderator

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Sa Bon Nim
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http://www.dadamo.com/typebase4/recipes.htm

try substituting with compliant ingredients

here is all said on tapioca versus arrowroot
http://www.bing.com/search?cp=1252&FORM=FREESS&q=tapioca+arrowroot&q1=site%3Adadamo.com


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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ruthiegirl
Wednesday, November 21, 2012, 11:36pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
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I've made pizza dough using rice flour, salt, olive oil, and yeast; no tapioca or anything else added with the rice flour. I've also made it with spelt flour. Today's pizza dough contains water, olive oil, honey, Italian Seasonings, salt, and yeast. My kids seem to be enjoying it. My type B son has his with just crust and cheese, while I make tomato sauce for my type B daughters. I haven't experimented with tomato-free sauces because he's happy with white pizza.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Adopted4
Thursday, November 22, 2012, 1:41am Report to Moderator Report to Moderator

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If you are following the blood type diet, you should find out your secretor status. If you're a B secretor then it wouldn't be particularly good for you, but it doesn't appear to have lectin problems, so you shouldn't worry too much about having it as long as it's not continuous and you're in moderately good health.

By the way, I have 2 type B sons. My B+ Nomad secretor son is on the Nomad Genotype diet and has tapioca as an avoid, but my B- non-secretor Explorer son gets tapioca as a superfood. Perhaps you should do the genotype test to see what genotype you are.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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marjorie
Thursday, November 22, 2012, 2:13am Report to Moderator Report to Moderator

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Quoted from ruthiegirl
I've made pizza dough using rice flour, salt, olive oil, and yeast; no tapioca or anything else added with the rice flour. I've also made it with spelt flour. Today's pizza dough contains water, olive oil, honey, Italian Seasonings, salt, and yeast. My kids seem to be enjoying it. My type B son has his with just crust and cheese, while I make tomato sauce for my type B daughters. I haven't experimented with tomato-free sauces because he's happy with white pizza.


You always have good ideas!
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ABJoe
Thursday, November 22, 2012, 3:30am Report to Moderator Report to Moderator

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Sun Beh Nim
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My DD's Pizza Recipe

2/3 cup brown rice flour
1/3 cup arrowroot flour/powder/starch - she replaced with ground flax seed.
1/3 teaspoon baking soda
2/3 teaspoon cream of tartar
2 Tablespoons Extra Virgin olive oil
1/3 cup water
Toppings per type...

Lightly oil whatever you are going to bake the crust on and set it aside.
Mix dry ingredients in a medium mixing bowl.
Quickly add wet ingredients.
Stir well to combine (like wet sand consistency).
Form into a soft ball.
Roll out dough into a 13-inch shape on whatever you are going to bake it on or on some wax paper (to help hold together like regular dough does).
Next, fold 1/2-inch of the edges back in toward the center to make it have an edge that is thicker than the rest of the dough (This will keep it from burning since the edge won't have any toppings on it.)  We put a small strip of cheese in the turned up dough to make a "stuffed crust".
Preheat oven to 425 degrees F.
Top the crust.
     1.  Gently spread sauce (if using) over dough.  We use pesto.
     2.  Sprinkle sauce with your cheese(s).
     3.  Add your other toppings.
Bake for 20-25 minutes.
Let it cool a little before you slice it, otherwise the crust likes to shatter.  The cheese should be gooey still, but no longer runny.

NOTE:  If topping with mushrooms and/or onions (not green onions or scallions), cook them first.  Otherwise their water cooks out and pools on the pizza in the oven and floods the pizza (literally).


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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