FODMAP/SIBO Rating
Serving Size Consideration: 2 tablespoons (30g)
Safe Serving Size: Up to 4 tablespoons (60g)
Active Compounds: Pure starch with minimal fermentable carbohydrates
Digestive Impact
Why it's problematic: Rarely problematic
Specific symptoms: Minimal to no digestive symptoms when consumed in recommended portions
Typical reaction time frame: Usually immediate if any reaction occurs
Individual variation: Very low variation between individuals
Safe Alternatives
Substitution ratio: 1:1 substitution in most recipes
Heat processing does not affect FODMAP content
Dissolves well in both hot and cold water
Avoid combining with:
- wheat bread
- pasta
- rye bread
Safe complementary foods: Safe to combine with most low FODMAP foods
- Not typically needed for reintroduction as it's naturally low FODMAP
- Can be consumed freely during elimination phase
Signs of success: No specific monitoring needed as it's well-tolerated
Common products containing garlic:
- gluten-free baked goods
- puddings
- bubble tea
- thickened sauces
Alternative names: cassava starch, manioc starch, tapioca flour, cassava flour
Factors affecting tolerance:
- Overall digestive sensitivity
- Total amount consumed
- Individual starch tolerance
Tip: Start with recommended serving size and adjust based on personal tolerance