I just found out that both my boys have an allergy to gluten and have since been trying out several recipes for making bread. I have been successful with a couple of my own flour blends for muffins and scones, but bread has been a different story. I wish I could use this KAF product, it would be so much easier, but I'm highly allergic to tapioca. Two questions....do you have any insight into why tapioca starch is the go to starch in mass produced gluten free items? Second...I have had success with the flavor of the breads I've tried, but can't get them to rise even with yeast...any suggestions? I've been using a mix of potato starch and arrowroot starch in place of the tapioca starch.

• Reply