Gluten Free Tapioca

Tapioca. This is a great food. Versatile and easy to access tapioca can be used as a base in a lot of baking recipes with minimal ingredients and best of all it is gluten free. If this is your first time hearing about this remarkable food here is a brief primer. Tapioca is a starch which comes from the cassava root plant, native to temperate climates such as South America, the Caribbean Islands and parts of Florida.
Tapioca contains a significant amount of B-Complex vitamins. Dietary fiber is rich and highly available in tapioca. Tapioca consumption can also benefit bone health as it contains significant amounts of calcium and vitamin K. This root is also a good source of healthy carbohydrates which are a source of energy. Tapioca flour and pearls are made from the cassava root and these are the two forms that tapioca is typically available in. Tapioca pudding is what most think of when working with this food but that is only the beginning. Here are two easy, gluten free, vegan recipes that can be added to your meals.

Tortilla bread
This is a great recipe for burritos or salad roll sandwiches. Take two of these and sandwich around some grilled vegetables and vegan cheese and press in a grill iron or on a pan. Try toasting these and tearing them up and dipping in soup or chilli.

Ingredients 

• 1 cup chickpea flour (Garbanzo bean flour)
• 1/2 cup tapioca flour/starch
• 3/4-1 cup water
• 1/3 Tsp salt

Instructions 

1. Blitz the ingredients in a food processor or whisk together in a bowl 
2. Add water, 3/4 cups makes thicker consistency batter 1 cup makes thinner consistency batter
3. Pour about 1/3 or 1/4 cup of batter into a skillet
4. Allow to cook for 2 minutes on medium heat then flip and cook on opposite side for 1 minute

Brazilian Bread Puffs

a popular food in Brazilian cuisine this dish is typically made with cheese. In this vegan version try adding favorite spices like Italian seasonings or a mix of savory vegetables like spinach or arugula. These can be enjoyed with any meal or as a compliment to a salad. 

Ingredients

• 1 tsp Baking powder
• 1 tbsp Chia seed
• 1/2 cup chickpea flour (Garbanzo bean flour)
• 1 tsp Sea salt, finely ground
• 1 cup Tapioca flour
• 1/3 cup preferred plant based oil
• 2/3 cup Plant-based milk
• Preferred vegan cheese

Instructions

1. Use a processor to grind flaxseeds into a powder. In a small bowl mix together golden flaxseed powder and 3 tablespoons filtered water. Set aside.
2. In food processor or blender place tapioca flour, chickpea flour, salt and baking powder. Pulse a couple times to blend. Add vegan cheese and pulse a couple more times until broken into very small pieces. Stir flaxseed mix and add along with oil and milk to dry ingredients. Blend well until smooth (about 30 seconds).
3. Pour or spoon batter into a greased mini muffin tin about one eighth from the top (It is important to bake these in a mini muffin tin as the cooking time would vary from a standard size). If any muffin receptacles remain empty, place one teaspoon of water in each empty muffin receptacle. Bake at 400 degrees Fahrenheit for about 18 to 20 minutes depending on oven. Should be firm on the outside but puffy and very lightly browned. (The shell of the bread will be very firm when first removed from oven but softens to a crisp after cooling for a minute or two) Remove from oven and cool on rack for a couple of minutes and serve. Store leftovers in an airtight container. These rolls will reheat nicely.

You can shop for Tapioca flour in this link

http://bit.ly/tapioca1