3 recipes with tapioca flour

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Louise Hay
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As good as tapioca flour

They told you that the tapioca is versatile, easily digestible and recommended for those suffering from colitis; you have also read that it is perfect for children, for convalescents, celiac and intolerant.


Starch or tapioca flour is more and more easily found in organic shops and well-stocked supermarkets. But do you know how to use it?

Here 3 recipes based on tapioca flour: a bread, a cream and, to finish, a gluten-free cake.


 

Read also Gluten-free sourdough, how to do it >>

 

Recipes with tapioca flour

 

1. Sandwiches with tapioca flour

 

Ingredients

> 650 g of tapioca flour
> 2 teaspoons of salt
> 200 ml of water
> 150 ml of sunflower oil
> 800 g of boiled potatoes 
> 1 sachet of baking powder for cakes

 

Preparation: 

Stir in the flour, salt. Bring the water to a boil in a saucepan, remove from the heat, then pour in the oil, flour, salt and mix well with a wooden spoon. Add the mashed potatoes, yeast and knead until the mixture is smooth and homogeneous.


Put the dough on the pastry board and divide it into small balls; place them in a non-stick paper-lined pan and bake in a hot oven at 190 ° -200 ° C for about 30 minutes, until they become golden brown and crack on the surface. 

 

 

2. Cream of pumpkin and tapioca

 


Ingredients for 2 people: 

> 1/2 pumpkin
> 2 tablespoons of tapioca flour
> 1 shallot
> broth with vegetable cube
> fresh ginger
> garlic
> parsley
> extra virgin olive oil

 

Preparation: 

Peel the pumpkin and cut it into cubes; sauté it with the chopped shallot and a couple of tablespoons of oil. Then add the hot broth, cooking everything (about 15-20 minutes).

Meanwhile prepare a mix to season the cream with fresh chopped ginger, a little minced garlic, fresh parsley and a teaspoon of oil. Then blend the cream, adding, to thicken, a couple of tablespoons of tapioca flour, cooking for another couple of minutes.

Serve seasoned with the fresh ginger mix. 

 

3. Honey, lemon and tapioca dessert


ingredients: 


> 250 g of starch or tapioca flour
> 5 tablespoons of organic acacia honey
> 3 eggs
> 3 tablespoons of seed or olive oil
> 2 organic lemons 
> 1 sachet of gluten free baking powder
> 1 handful of ground almonds

 

Preparation: 

Divide the yolks from the egg whites, whip the latter until stiff with a pinch of salt; add the honey to the egg yolks and beat with a whisk. Then add the tapioca flour, continuing to mix well, then add the tablespoons of oil, the grated peel and juice of the lemons, the baking powder and the chopped almonds.


Finally incorporate the egg whites, very gently. Bake in a hot oven and a well greased cake pan at 180 ° C for about 20-30 minutes, slightly lowering the temperature after the first quarter of an hour. 

NB I "defects" some tapioca flour? It is a food poor in vitamins and minerals, but tapioca flour is not considered such a complete food; it also has a great calorific value and is quite expensive, a 500 gram bag costs about 4/5 euros.

 

Read also Maranta starch: gluten-free root >>

 

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