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10 of 11 people found the following review helpful
4/5April 27, 2007
Reviewer: A customer in Pennsylvania
* Resistant Starch is great *if you use it for what is was designed for*. The person who gave a bad review obviously did not do any reading about what to use it for. I've used it and love it. It helps my glucose/insulin issues and I'd never bake without it again.
* WOW! I switched from Resistant Wheat Starch to Resistant Corn starch and could not believe the difference it made in my low-carb biscuits. Before, they had a crumbly texture, now they totally look and feel like country biscuits, soft and beautiful. Unfortunately, the flavor did not improve, but you can't have everything without real flour. The flavor certainly did not get worse, and I am grading it against the resistant wheat starch. The 4 stars is due to its much higher carb count.
* I assumed that this corn starch would thicken sauces and gravies like normal corn starch. It does NOT! "Resistant" may be lower carbs than normal corn starch, but you'll just be adding carbs without the benefit of thickening foods, which is why I'd add corn starch in the first place. It may be useful to bakers, but it was a waste of money for me.
* Resistant Starch 260 (Hi Maize) is a great product. I have been using it for 2+ years. It is great to add fiber to your protein smoothies. Added to an all-purpose gluten-free flour blend, it makes a thin, crispy gluten-free pizza crust that is better than regular flour pizza crust. I highly recommend using resistant starch in all kinds of recipes.