Oat flour vs Rice flour vs Tapioca Starch


#1

So I came across an Asian market local to me that has cheap rice flour (both “sweet” and normal variety) as well as tapioca starch. My initial DIY recipe had a base of oat flour but since in order to get that cheaply I need to order in 50 pound amounts online I was wondering if it’d be smarter to use rice or tapioca as a base.

Is there a bad reason not to use these instead of oat flour? My main concern is with glycemic index. Has anyone used these instead if an oat base?


#2

Check the macro and micro compositions, of course, but if all you care about is starch, then both rice and tapioca are starches that people eat all over the world.

A good place to find info on glycemic index should be here: http://www.glycemicindex.com/