It is not unlike
pure rice starch: rice flour contains approximately 78 % starch and 7 % protein.
Not exact matches
30 % BRF = 30 % (or 0.30) x 140 grams = 42 grams superfine Brown
Rice Flour 30 % WRF = 30 % (or 0.30) x 140 grams = 42 grams superfine White
Rice Flour 15 % TS / F = 15 % (or 0.15) x 140 grams = 21 grams Tapioca
Starch / Flour 15 % PS = 15 % (or 0.15) x 140 grams = 21 grams Potato
Starch 5 % PF = 5 % (or 0.05) x 140 grams = 7 grams Potato Flour 3 % XG = 3 % (or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (or 0.02) x 140 grams = 3 grams
Pure Powdered Pectin
30 % BRF = 30 % (or 0.30) x 140 grams = 42 grams Superfine Brown
Rice Flour 30 % WRF = 30 % (or 0.30) x 140 grams = 42 grams Superfine White
Rice Flour 15 % TS / F = 15 % (or 0.15) x 140 grams = 21 grams good quality Tapioca
Starch / Flour 15 % PS = 15 % (or 0.15) x 140 grams = 21 grams Potato
Starch 5 % PF = 5 % (or 0.05) x 140 grams = 7 grams Potato Flour 3 % XG = 3 % (or 0.03) x 140 grams = 4 grams Xanthan Gum 2 % PPP = 2 % (or 0.02) x 140 grams = 3 grams
Pure Powdered Pectin
This mock Better Batter flour blend is a dairy free, gluten free blend made of equal amounts superfine white
rice flour and brown
rice flour (30 % each), equal parts tapioca
starch and potato
starch (15 % each), less potato flour (5 %), 3 % xanthan gum, and finally 2 %
pure powdered pectin.
1/2 cup butter or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon
pure vanilla extract 3/4 cup white
rice flour 1/4 cup + 2 tablespoons tapioca
starch / flour 1/4 cup + 2 tablespoons potato
starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi sweet chocolate chips
INGREDIENTS: Organic Cane Sugar, Eggs, Sunflower Oil, Natural Cocoa Powder (Non Alkalized), Brown
Rice, Flour, Gluten Free Whole Oat Flour, Potato
Starch, Tapioca
Starch, Tapioca Syrup,
Pure Vanillas Extract, Sea Salt, Guar Gum, Baking Soda.
3/4 cup white
rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca
starch 1/4 cup potato
starch (not potato flour) 2 teaspoons xanthan gum 1 + 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) cold unsalted butter or dairy - free substitute, cut into small pieces 1 + 1/3 cups very ripe mashed bananas (about 3 large bananas) 1 teaspoon
pure vanilla extract 2 large eggs
Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (about 1 cup) blueberries, fresh or frozen 2 tablespoons
pure, unsweetened cacao powder 3 tablespoons potato
starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon
pure vanilla powder (ground vanilla) 1 tablespoon brown
rice syrup fresh figs or berries, to serve toasted almonds, to serve
These bars impacted my blood sugar quite significantly, and this isn't surprising since they contain several ingredients that are
pure starch and are known for easily spiking blood sugar: two types of
rice and apples.
Be on the lookout during this challenge for: dextrose, maltodextrin, sucrose, fructose, cane sugar, evaporated cane juice, acesulfame potassium (sold as Sweet One — often combined with aspartame or sucralose to sweeten gum, diet soda and other sweet products), aspartame (Nutri - sweet and equal), saccharin (sold as Sweet n» Low), stevia (combined with sugar alcohol and sold under brand names like Truvia and
Pure Via), erythritol (a sugar alcohol derivative of corn) xylitol, brown
rice syrup (and other syrups), high fructose corn syrup (made by treating
starch extracted from corn with enzymes to make fructose and glucose)-- and if there's anything on a food label that you think might be sugar, google it.
Remember that the
starches in wheat, corn, or a bowl of
rice cereal break down quickly in your body into SUGAR and immediately do as much harm to your blood sugar regulation system as if you ate 40 - 60 grams of
pure corn syrup or
pure table sugar.
The common thread is that white, milled, polished
rice is basically
pure starch.
White
rice is touted to be basically
pure starch by Paul Jaminet on the basis that Asian people eat it so it must be healthy right?