I’ve been seeing “resistant tapioca starch” show up in a number of keto baking products lately, along with claims that it has only 1 or zero grams net carbs (vs 13-14 grams in “regular” tapioca starch). In this video, I do a few blood glucose tests and I see how resistant tapioca starch behaves in a simple baking experiment.
Is this stuff the real deal? Or does it spike my blood sugar like a number of other supposedly “keto friendly” products have? Does it cause me inflammation? And if it passes those tests, will it have a place in a keto baker’s pantry?
Big thanks to Janie Wang at Modernist Pantry for sourcing this product for me!
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Products used in this video:
Cuisinart mini food processor: https://amzn.to/3rLoIVE
Scotty’s keto bread mix: https://amzn.to/31S2wyV
Bob’s Red Mill tapioca starch: https://amzn.to/3ufDkOG
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