Tapioca Intolerance?

I don’t want to give it up either just because it’s in my favorite mixes. But the stomach pains are starting to irritate the heck out of me.

The products that are starting to connect together for me are Pamela’s Wheat Free Bread Mix, Pamela’s Pancake mix and Kinnickinnick chocolate dipped donuts. I hate naming names because they’re so good, but maybe someone else might have a problem with them.

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My kids and I all had a problem with the pancake mix, but I could never pinpoint anything. I wondered if it was the syrup at first, or maybe CC. I also remembered hearing years ago that you’re supposed to let pancake batter sit for a while before cooking it or the baking powder could upset your stomach, but that didn’t help either. I finally just figured out that it had to be one of the flours in it.

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I didn’t have as much of a problem with her bread mix, but if I ate too much I’d have a bit of a stomach ache. So I stopped eating much of that, except for a piece here and there.

Then I discovered the Kinnickinnick donuts about a month and a half ago, which a local health food store sells, and I’ve been addicted to those things ever since. After a couple weeks I started getting the same stomach aches again. I suspected the donuts, but I really didn’t want to admit it to myself (OMG – Yum!!) so I just kept getting them. But now it’s just gotten ridiculous.

Last night my stomach was bothering me so much that I couldn’t fall asleep. It occurred to me that I could compare the list of ingredients on the pancake mix to the ingredients on the donuts and the only common unusual ingredient other than xanthan gum was the tapioca. So I figured that’s where I’d start. If it’s not tapioca or xanthan, I’ll have to start looking into rice as a possibility.

I bought Kraft tapioca mix at the store today, so I might try that this week to see if I get a reaction.

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Hopefully whatever is causing my issues is one of those intolerances that will go away. I had an awful problem with soy for a few months in the beginning that went away completely. Or maybe since I usually don’t react at first it can be something I can tolerate occasionally rather than every day.

With the info on toxins in tapioca if it’s not prepared right, maybe it’s one of those things like the gluten-free “prepared in a facility that also uses wheat” issues. Maybe some companies’ tapioca is of better quality or better prepared than others.

Sweet rice flour sounds like a good place to start as a sub. I’ll just have to start baking again. It was so great to be able to just dump a bag of mix into the breadmaker.

Nancy

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