Thanks very much for sharing your knowledge, very timely for me. I'm a 73 year old, sort of following a keto life style, not fanatical but definitely very little carbs. Yesterday I was searching on line for some bamboo flour here in Thailand. They know nothing about it here which I find astonishing. I found some from an Australian supplier. Please sit down before you read further! Only AU$ 187 per kilo and I don't think that includes postage so add another $ 50 I do have some bamboo growing here on the property, so will see if there are any shoots to be had. Otherwise I can get it the local markets, apparently about AU$ 1.25 per kilo. So allow for drying it should yield about 30%, which would make it about $ 4.00 per kilo. I suppose the idea would be to peel it apart first, sun dry it and the put in a food processor and then a through a coffee grinder. I'll keep you posted if you wish.
That's crazy expensive. I've seen it for much less on Amazon, and there are companies in India making bamboo flour too. It seems that the quality can vary a lot. I'm trying to convince my colleagues in Laos and Thailand to explore this product.
1. The reason why you do not find Bamboo flour in Thailand is because unlike the West they eat little flour, but a lot of WHOLE FOODS. They eat their bamboo as a whole food. American/the West is big in "highly processed food" and then blaming the food for our issues, like done with everything soy. 2. You do not necessary need to dry the bamboo first, just like you can make really good bread from whole rice, whole (fresh) wheat grains, or whole potatoes. Now we are busy turning Bamboo into pasta, mashed potatoes, and I can't wait until the vegan go at it. To be healthy most Westerner need a paradigm shift
@@bambubatu - thanks for the info. Does this stuff look so white & powdery because it's been bleached? I just want to know why it looks the way it does, and how much processing it's gone through.
I live in south Georgia and my son planted a big variety of bamboo. It helps.feed.the sheep.and goats.in the winter. My dogs.even eat the leaves. It's shooting right now. We can hardly keep up. I have cooked with some but am researching how to process it to get any cyanide.out. not so sure what I read about that as the Asians just dry it and use it like that, they have used that for generations. I use bamboo flour (bought)/ for my Lego baking
not a single word on the cyanides in bamboo? this flour/fiber sounds too good to be true, for half the calories and yet its so easy to use... im scared to use more of it. so how about details about the process of making the bamboo flour, do they treat it enough to not have to worry about poisoning if we dont exactly cook it at 150'C+ or whatever is needed to destroy its cyanides? you might not get to that temp in the center of the dough if you bake at 160'C... are the cyanides still present in this (i assume) quite concentrated bamboo fiber white powder? the ones i bought says "only for cooking with heat", but theres no warnings about cyanides or health risks if i eat the dry powder. i mean a bunch of raw bamb shoots can actually kill a human
Good point. In the video description, I included links to more detailed articles about preparing bamboo shoots. You should also check out this interview: ua-cam.com/video/rjdJMk7dDqw/v-deo.html
Where can I find the white bamboo flour? Seems the companies are not selling the white flour anymore. Microingredients company has changed suppliers recently.
@bambubatu OK, but I have read I believe that bamboo shoots have oxalate, and bamboo fiber is ground up shoots, right?! If you would like to inform us about bamboo, I would think you would like to know as much about this product to give all proper knowledge. I would hope that is the case. I hope I'm not offending you, but I look to your website for information since there is not much out there about bamboo fiber. I really appreciate your knowledge.
In North America, Phyllostachys are probably your best choice. Harvest when the shoots are young and soft and they have little or no cyanide. In tropics and subtropics, Dendrocalamus asper and Bambusa oldhamii are great choices. Boil the shoots thoroughly to be on the safe side. (boil about 20 minutes, change out the water, and boil for another 20 min)
Great question. People use the words interchangeably, and not always accurately. I would refer to ground bamboo shoots, for culinary use, as flour. (If someone says bamboo fiber flour, it's not something different.) I would call ground bamboo culms, for high-silica skin care products, bamboo powder. When people talk about bamboo fabric, they often call it bamboo fiber, but in fact, most bamboo clothing is made in a viscose process in which the bamboo is first turned to pulp. Same goes for bamboo paper. If the bamboo is crushed mechanically into thin strands, that's what I would call fiber.
Hi I am southern part of India ( andhra Pradesh) recently I am watching your videos, I am getting a lot of info from it.. I am planning to start one business with bamboo, we had a lot of cultivation of bamboo, but hear is very poor market so .. is any product for international market... please suggest me
With so many possible products to be made from bamboo, the options can be overwhelming. Bamboo flour products, such as bamboo pasta, could be interesting. Other food products, from bamboo shoots, pickled or fermented, also have great potential on the market. Skincare products with bamboo powder, super high in silica and very healthy for the skin, are another possibility. The list goes on and on. My advice: do some more research, and follow your passion!
I'm so glad you asked. Yes, there's a bleaching process with most flour. We cover that subject in this interview with Moksh: ua-cam.com/video/dgz9LnbOTFw/v-deo.html
Bamboo biscuits!? What's next, silica tea? Oh, wait.... Q about the cross-section of the shoots: the white stuff above the cone of the 'internodal cavities' - are those the sheaths that 'hug' the culm as it goes up?
Hi, I have a question and I was wondering if you would have an answer. I just started baking with bamboo fiber and as you know it is very powdery. It really just goes everywhere when you are working with it. Has there been any research or studies where someone has found that the bamboo fiber irritates lung tissue and causes cancer if it inhaled too much? Thank you for any info you may have.
@@bambubatu Thank you, really appreciate you responding. I was just concerned and now relieved 😌. Just hope this wonderful find gets more use and that there will be much more recipes that use bamboo fiber as the base!
Hi Fred, I happened upon your video as I was searching for bamboo flour recipes. You mention one can make tortillas and pizza dough with bamboo flour. Is it a 1:1 sub for all-purpose flour? Do we need to add/reduce water? I've not found a recipe for either that doesn't include other things like psyllium husk or vital wheat gluten, that latter I have to avoid. Thanks for your help. And I'm really excited about the bamboo pasta coming our way!
Apparently, it depends on the brand of bamboo flour. A mix of 50-50 bamboo and almond flour works well. But the total amount of flour will probably remain the same.
Hi@@zannataylor9951 I've actually tried both of Victoria's blends (standard and standard 2.0) and both were failures for me. Not sure if it was a bad scale, a lack of really mixing ingredients, or just my own lack of baking skills, but no bueno. I recently saw Wes from Highfalutin' use her 2.0 to make biscuits and he was blown away, so I'm sure it's user error. I just hate wasting ingredients. But I will keep trying.
@@laprofessora64Hi Irene! I can't even find bamboo fiber. I've heard the same from others that it's hit or miss. When I can, I'm going to measure exactly and cross my fingers it comes out right because yes, it is expensive for the ingredients. Thanks for letting me know your experience! Best to you!
@@zannataylor9951 Yes, bamboo fiber has become popular that Amazon has a hard time keeping it in stock. Don't know if it offers notifications, but if so, might sign up? I've subbed the flour in another recipe that uses oat fiber (50/50) and the bread came out well. Will keep increasing the ratio to see if that will work. Don't mind the oat flavor, but would prefer a more neutral taste.
Is bamboo in any way related to corn? I have the same unfortunate reaction to using bamboo fiber in my baking as I do if I consume anything that contains any derivitive of corn.
Oh bummer. I'm sorry to hear that. They're both in the grass family, poaceae, and very distantly related. Bamboo (including 1600+ species) are all perennial grasses. Grains (including corn, wheat, rice, rye, sorghum, barley) are all annual grasses and more closely related to each other than they are to bamboo. It would be very interesting to learn what they have in common that you are reacting to, if that is indeed the case.
Thanks very much for sharing your knowledge, very timely for me. I'm a 73 year old, sort of following a keto life style, not fanatical but definitely very little carbs.
Yesterday I was searching on line for some bamboo flour here in Thailand. They know nothing about it here which I find astonishing.
I found some from an Australian supplier. Please sit down before you read further! Only AU$ 187 per kilo and I don't think that includes postage so add another $ 50
I do have some bamboo growing here on the property, so will see if there are any shoots to be had. Otherwise I can get it the local markets, apparently about AU$ 1.25 per kilo. So allow for drying it should yield about 30%, which would make it about $ 4.00 per kilo.
I suppose the idea would be to peel it apart first, sun dry it and the put in a food processor and then a through a coffee grinder.
I'll keep you posted if you wish.
That's crazy expensive. I've seen it for much less on Amazon, and there are companies in India making bamboo flour too. It seems that the quality can vary a lot. I'm trying to convince my colleagues in Laos and Thailand to explore this product.
1. The reason why you do not find Bamboo flour in Thailand is because unlike the West they eat little flour, but a lot of WHOLE FOODS. They eat their bamboo as a whole food. American/the West is big in "highly processed food" and then blaming the food for our issues, like done with everything soy.
2. You do not necessary need to dry the bamboo first, just like you can make really good bread from whole rice, whole (fresh) wheat grains, or whole potatoes.
Now we are busy turning Bamboo into pasta, mashed potatoes, and I can't wait until the vegan go at it.
To be healthy most Westerner need a paradigm shift
How did it go?
@@bambubatu - thanks for the info. Does this stuff look so white & powdery because it's been bleached? I just want to know why it looks the way it does, and how much processing it's gone through.
Thanks for video. Enjoy all your videos. Nice to see bamboo getting some love.
Thanks for watching!
I live in south Georgia and my son planted a big variety of bamboo. It helps.feed.the sheep.and goats.in the winter. My dogs.even eat the leaves. It's shooting right now. We can hardly keep up. I have cooked with some but am researching how to process it to get any cyanide.out. not so sure what I read about that as the Asians just dry it and use it like that, they have used that for generations. I use bamboo flour (bought)/ for my Lego baking
keto baking
not a single word on the cyanides in bamboo? this flour/fiber sounds too good to be true, for half the calories and yet its so easy to use... im scared to use more of it. so how about details about the process of making the bamboo flour, do they treat it enough to not have to worry about poisoning if we dont exactly cook it at 150'C+ or whatever is needed to destroy its cyanides? you might not get to that temp in the center of the dough if you bake at 160'C... are the cyanides still present in this (i assume) quite concentrated bamboo fiber white powder? the ones i bought says "only for cooking with heat", but theres no warnings about cyanides or health risks if i eat the dry powder. i mean a bunch of raw bamb shoots can actually kill a human
Good point. In the video description, I included links to more detailed articles about preparing bamboo shoots. You should also check out this interview: ua-cam.com/video/rjdJMk7dDqw/v-deo.html
Thanks! You kept me from killing myself! 😂
Cool down man,we eat rice almost every day,yet we don’t die despite it having arsenic poison,everything should be taken in moderation.
Where can I find the white bamboo flour? Seems the companies are not selling the white flour anymore. Microingredients company has changed suppliers recently.
Zimmerman brand on Amazon
Can bamboo fiber or flour be substituted in a recipe for tapioca flour? Thanks.
I would recommend substituting half of the flour with bamboo and see how it goes. Some experimentation will probably be needed.
Does bamboo flour contain oxalates? Bamboo shoots have some... I believe 1 cup has 35mg...
That's a really good question. I have not seen any data about oxalates in bamboo.
I too would be interested in knowing this.
Hi, I have another question. Does bamboo fiber have a lot of oxalates and can cause kidney stones? Thank you.
Not that I know of.
@bambubatu OK, but I have read I believe that bamboo shoots have oxalate, and bamboo fiber is ground up shoots, right?! If you would like to inform us about bamboo, I would think you would like to know as much about this product to give all proper knowledge. I would hope that is the case. I hope I'm not offending you, but I look to your website for information since there is not much out there about bamboo fiber. I really appreciate your knowledge.
What genus of bamboo has the best flavor as they are not all edible? How do you remove the cyanide from the shoots?
In North America, Phyllostachys are probably your best choice. Harvest when the shoots are young and soft and they have little or no cyanide. In tropics and subtropics, Dendrocalamus asper and Bambusa oldhamii are great choices. Boil the shoots thoroughly to be on the safe side. (boil about 20 minutes, change out the water, and boil for another 20 min)
Is there a difference between bamboo fiber, flour and powder?
Great question. People use the words interchangeably, and not always accurately. I would refer to ground bamboo shoots, for culinary use, as flour. (If someone says bamboo fiber flour, it's not something different.) I would call ground bamboo culms, for high-silica skin care products, bamboo powder. When people talk about bamboo fabric, they often call it bamboo fiber, but in fact, most bamboo clothing is made in a viscose process in which the bamboo is first turned to pulp. Same goes for bamboo paper. If the bamboo is crushed mechanically into thin strands, that's what I would call fiber.
Good knowledge I just started working with bamboo
Welcome to the club!
Hi I am southern part of India ( andhra Pradesh) recently I am watching your videos, I am getting a lot of info from it..
I am planning to start one business with bamboo, we had a lot of cultivation of bamboo, but hear is very poor market so .. is any product for international market... please suggest me
With so many possible products to be made from bamboo, the options can be overwhelming. Bamboo flour products, such as bamboo pasta, could be interesting. Other food products, from bamboo shoots, pickled or fermented, also have great potential on the market. Skincare products with bamboo powder, super high in silica and very healthy for the skin, are another possibility. The list goes on and on. My advice: do some more research, and follow your passion!
We have bamboo shoots chopped and sliced mixed with veggies but not bamboo flour.
Sounds good. The shoots are more palatable. Bon appetit!
Thank your your Info but I would like to use it and get the more out of it in the kitchen! I am missing a Lot of practical info
Sorry if I kept it too brief! Check out the links in the video description for more details about using bamboo flour.
Is there a deference between a tan colored bamboo fiber compared to the white?
I'm so glad you asked. Yes, there's a bleaching process with most flour. We cover that subject in this interview with Moksh: ua-cam.com/video/dgz9LnbOTFw/v-deo.html
So what is bamboo fiber? Is it the flour or the powder? Thanks.
In the context of nutrition, bamboo flour and bamboo powder are both very high in fiber.
I do not see the Bamboo flour for sale on your website. So, we should buy from Amazon? Thanks for your video
That's correct. Our website is only educational, we are not selling products.
Where can I buy them both at wholesale price?
Bamboo biscuits!? What's next, silica tea? Oh, wait....
Q about the cross-section of the shoots: the white stuff above the cone of the 'internodal cavities' - are those the sheaths that 'hug' the culm as it goes up?
Internodal cavities are the empty/hollow spaces between the joints. The paper-like wrappers that hug the culms are called "culm sheaths".
Bamboo biscuits, pizza, etc. Endless products.
Should be called the The endless grass 😂😂😂
Vegan bamboo powder recipes please
The bamboo solid poles will destroy my blender. How do you overcome it
Haha. No, the bamboo poles aren't meant to go in the food processor. You need some specialized equipment to grind it down.
Try this recipe of a bread loaf with bamboo fiber
ua-cam.com/video/UzoyWLLQcDE/v-deo.html
I would call it Flour if it is for food like patato-, corn-, rise-, wheat- etc. good video thanks!
That's a sensible distinction.
how do you know the bamboo leaves don't also contain the same toxins that are in the shoots?
Bamboo leaf tea has been widely used for hundreds of years and has NO adverse side effects.
Hi, I have a question and I was wondering if you would have an answer. I just started baking with bamboo fiber and as you know it is very powdery. It really just goes everywhere when you are working with it. Has there been any research or studies where someone has found that the bamboo fiber irritates lung tissue and causes cancer if it inhaled too much? Thank you for any info you may have.
I don't think you need to worry about that. I've never heard anything to suggest that bamboo has any carcinogenic properties.
@@bambubatu Thank you, really appreciate you responding. I was just concerned and now relieved 😌.
Just hope this wonderful find gets more use and that there will be much more recipes that use bamboo fiber as the base!
Says the wheat industry.
Thanks for knowledge, but how is flour produced from the bamboo?
For a more thorough explanation, you can check this article: bambubatu.com/bamboo-flour-going-against-the-grain/
Hi Fred, I happened upon your video as I was searching for bamboo flour recipes. You mention one can make tortillas and pizza dough with bamboo flour. Is it a 1:1 sub for all-purpose flour? Do we need to add/reduce water? I've not found a recipe for either that doesn't include other things like psyllium husk or vital wheat gluten, that latter I have to avoid. Thanks for your help. And I'm really excited about the bamboo pasta coming our way!
Apparently, it depends on the brand of bamboo flour. A mix of 50-50 bamboo and almond flour works well. But the total amount of flour will probably remain the same.
Check out Victoria's Kitchen - she has a great recipe blend without wheat
Hi@@zannataylor9951 I've actually tried both of Victoria's blends (standard and standard 2.0) and both were failures for me. Not sure if it was a bad scale, a lack of really mixing ingredients, or just my own lack of baking skills, but no bueno. I recently saw Wes from Highfalutin' use her 2.0 to make biscuits and he was blown away, so I'm sure it's user error. I just hate wasting ingredients. But I will keep trying.
@@laprofessora64Hi Irene!
I can't even find bamboo fiber. I've heard the same from others that it's hit or miss. When I can, I'm going to measure exactly and cross my fingers it comes out right because yes, it is expensive for the ingredients. Thanks for letting me know your experience!
Best to you!
@@zannataylor9951 Yes, bamboo fiber has become popular that Amazon has a hard time keeping it in stock. Don't know if it offers notifications, but if so, might sign up? I've subbed the flour in another recipe that uses oat fiber (50/50) and the bread came out well. Will keep increasing the ratio to see if that will work. Don't mind the oat flavor, but would prefer a more neutral taste.
Is bamboo in any way related to corn? I have the same unfortunate reaction to using bamboo fiber in my baking as I do if I consume anything that contains any derivitive of corn.
Oh bummer. I'm sorry to hear that. They're both in the grass family, poaceae, and very distantly related. Bamboo (including 1600+ species) are all perennial grasses. Grains (including corn, wheat, rice, rye, sorghum, barley) are all annual grasses and more closely related to each other than they are to bamboo. It would be very interesting to learn what they have in common that you are reacting to, if that is indeed the case.
Corn is a grain