Judee's Gluten Free Expandex Modified Tapioca Starch Powder - Versatile Baking Thickener & Modified Starch for Baking - Gluten-Free Texture & Flavor Boost - 11.25 Oz

Excellent product, very useful for gf baking.

I love this stuff! It makes gluten free doughs pliable and doughy. Like gluten doughs . So you can actually knead and shape them. And it only requires a small amount.

Using this in bread. I am a GF person because of health. Bread is not satisfying in GF versions so I make my own. Even a small amount of gluten is very bad in my situation. It does seem to me that a proper GF bread mix would be nice with some portion using a GF wheat starch and this product with some other elements. The best results I have gotten seem to use this and occasionally some Casava flour. GF bread gets dry and turns sort of granular in texture in a very short time. This holds the gas pockets to make the bread fluff up better. It also means I use a thinner dough and let it rise longer than the bread machine GF cycles. My machine has a user defined cycle. I only use it for baking and rising I take out the paddle. Very useful glad to find expandex.

I think this product gave the GF bread I was trying to make a much nicer texture. The recipe I was using was definitely flawed however, so I’ll have to try again on something else.

I don't know about this stuff much. It was called for in a recipe for some gluten free pita bread. It works fine and I got it packaged well and fresh. Not something I use on a daily basis, but worked for the recipe I used it in.

As described, arrived on time. I used it in gluten free pizza dough, it did add something. I will use in my next batch.

Thank you Amazon for your products. I love them. My breads came out fluffy and delicious.

I bought this product hesitantly, as I was just getting started with some serious gluten free baking- like I was seriously ready to have some good results! I just wasn't sure if it was worth the cost. Let me tell you, I wouldn't be without it. This is the third bag I've bought in the past six months or so. I started with recipes from Nicole Hunn's "Gluten Free on a Shoestring" blog, and have stated adding it to my own adaptations of various gluten-free recipes. My favorite things to make with it are pita bread, pizza crust, and tortillas. I know I use it for other things too, but those are staples. I only need on average ~35g (1/4 cup or so) per recipe, so the cost is pretty darn reasonable for how many recipes I can get out of it.