* Glossary of Ingredients (TZ) *

Nutrition Facts

Servings Per Recipe

Makes one serving

Amount Per Serving

Calories

Preparation Time:

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Glossary of Ingredients (TZ):

Tapioca Flour (also called Tapioca Starch or Tapioca Powder) (Finely Ground Old Fashioned Pearl Tapioca)

Tapioca Flour (also called tapioca starch or tapioca powder) is a common ingredient in nongluten baked goods

Tapioca Flour is a starch extracted from the root of the tropical cassava plant (also called manihot or manioc or

yucca) Tapioca Flour can be purchased in its powdered state or it can be ground If you don't want to purchase it

in powdered state you can grind it from Pearl Tapioca but just be sure to use Old Fashion Pearl Tapioca (any size)

and not Minute (or Quick) Tapioca since Minute Tapioca has been precooked and will probably not act the same

way in baked goods The best way to grind the pearls is in small amounts in a coffee grinder Get it as fine as you

can but it does not need to be as fine as white flour One of the companies that sells Tapioca Flour is Bob's Red

Mill (you can see the product via this URLhttps://wwwbobsredmillcom/catalog/indexphp?actionshowdetails&

product_ID ) (more information about Bob's Red Mill is in the Epilogue at the end of this book)

Vegetable Oil Spread NonHydrogenated

The nonhydrogenated vegetable oil spreads that I have used (one made by Spectrum Naturals and another made

by Earth Balance) are trans fat free and are stored in the refrigerator They may contain some saturated fats but

are primarily polyunsaturated fat and monounsaturated fat They are similar to margarine (but trans fat free) and

can be used in the same way as butter and margarine It is a good alternative to butter This fat makes much

better pie crusts than using liquid oils such as canola or sunflower oil

Similar to margarine a nonhydrogenated vegetable oil spread is particularly good in desserts that traditionally use

butter such as cookies and pie crusts It gives the cookies a nice texture with less oil than if you used liquid oil

You could use canola oil or safflower oil as a substitute for nonhydrogenated vegetable oil spread but the result

will not be quite the same

Vegetable Shortening NonHydrogenated

The nonhydrogenated vegetable shortening that I have used (one brand is made by Spectrum Naturals; and it is

also organic) is made of palm oil and it is naturally solid at room temperature without hydrogenation It can can

be stored at room temperature Palm oil is not the same as palm kernel oil palm kernel oil is saturated fat

whereas palm oil is saturated palm oil is extracted from the palm's fruit not its kernel Palm oil is also lower

in saturated fat than butter While this organic nonhydrogenated vegetable shortening (made of palm oil) does

get half of its fat grams from saturated fat it is not hydrogenated (most standard brands of shortening are

hydrogenated) and is trans fatty acid (TFA) free It is a good alternative to standard shortening This fat makes

much better pie crusts than using liquid oils such as canola or sunflower oil

Similar to coconut oil a nonhydrogenated vegetable shortening is particularly good in desserts that traditionally

use butter (also a saturated fat) such as cookies and pie crusts It gives the cookies a wonderful texture with less

oil than if you used an unsaturated fat (like canola oil) Generally coconut oil (see above) can be used in place of

vegetable shortening Additionally you could use canola oil or safflower oil as a substitute but the result will not

be quite the same since it will not provide that saturated fat quality

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Desserts of Vitality

Desserts Of Vitality