Hi, just wondering about the FP for Tapioca Starch. In the book in the FP tables I see “Tapioca, boiled” listed in the flour section. Would that be the same as Tapioca starch?
Also, I’m a little confused about bread made from any medium since it would be a starch or grain that is cooked and then cooled. Doesn’t cooking and then cooling a starch or a grain cause it to build up to 3 x the resistant starch?? In this case, wouldn’t only fresh, hot bread be safe and bread that has cooled down would no longer be good? I’m mostly through the book so I’m still new at this 🙂
Last, does coco or unsweetened chocolate have an FP value? I didn’t see one listed for just strait coco with no sugar added. Thanks so much!