# Interesting bread ingredient(s)

**URL:** <https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [June 11, 2024, 5:13pm UTC](https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746 "2024-06-11T17:13:30Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![2\_More\_Bits](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/2_more_bits/32/4148_2.png) [@2\_More\_Bits](https://boards.straightdope.com/u/2_More_Bits)\
**Post date:** [June 11, 2024, 5:13pm UTC](https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746/1 "2024-06-11T17:13:30Z")

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The first ingredient in my loaf of Carbonaut™ Gluten Free bread is “resistant tapioca and/or resistant potato starch.” What is it resisting?

More specifically: What the hell is it?

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**Author:** ![Great\_Antibob](https://avatars.discourse-cdn.com/v4/letter/g/e47c2d/32.png) [@Great\_Antibob](https://boards.straightdope.com/u/Great_Antibob)\
**Post date:** [June 11, 2024, 5:20pm UTC](https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746/2 "2024-06-11T17:20:18Z")

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They are starches (found in tapioca and potatoes, among other foods) that resist digestion in the small intestine and instead ferment in the large intestine. So they don’t raise your glucose much, if at all.

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**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\
**Post date:** [June 11, 2024, 5:20pm UTC](https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746/3 "2024-06-11T17:20:19Z")

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> **[Resistant Tapioca Starch and the Keto Diet](https://scottyseveryday.com/blogs/scottys-updates/modified-resistant-tapioca-starch-and-the-keto-diet)**
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> Starch—good for you?? Really? Isn’t starch supposed to raise your blood sugar, and isn’t tapioca starch a carbohydrate that keto eaters should strictly avoid?Actually, no. Not all starches are created equal, and a type called resistant starch has...

> Most starch is broken down into glucose inside your body. But resistant starch is so named because it’s resistant to digestion; it doesn’t get processed by the stomach and small intestine. Because of this, it doesn’t raise your glucose levels. Instead, it passes through to the large intestine, where it gets fermented as a prebiotic to feed the good bacteria in your gut. (1)

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<div class="post-metadata">

**Author:** ![2\_More\_Bits](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/2_more_bits/32/4148_2.png) [@2\_More\_Bits](https://boards.straightdope.com/u/2_More_Bits)\
**Post date:** [June 11, 2024, 5:29pm UTC](https://boards.straightdope.com/t/interesting-bread-ingredient-s/1002746/4 "2024-06-11T17:29:16Z")

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Thank you. I imagine they must be rather flavorless seeing as they are apparently interchangeable.