Tapioca flour, derived from the cassava root, is a versatile ingredient in gluten-free cooking and baking. Its unique properties make it an excellent choice for a variety of recipes, adding structure, chewiness, and moisture to dishes.
Here, we'll explore several delicious and easy-to-make gluten-free recipes featuring tapioca flour, from savory snacks to sweet treats.
1. Gluten-free Tapioca Flour Pancakes
Ingredients:
● 1 cup tapioca flour
● 1/2 cup almond flour
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt
● 1 cup milk (dairy or non-dairy)
● 2 large eggs
● 2 tablespoons melted coconut oil
● 1 tablespoon honey or maple syrup
● 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, combine tapioca flour, almond flour, baking powder, and salt.
2. In another bowl, whisk together milk, eggs, melted coconut oil, honey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and
cook until golden brown on both sides.
6. Serve warm with your favorite toppings, such as fresh fruit, nuts, or syrup.
2. Chewy Gluten-Free Tapioca Bread
Ingredients:
● 2 cups tapioca flour
● 1 cup rice flour
● 1/2 cup potato starch
● 1 teaspoon xanthan gum
● 1 teaspoon salt
● 1 tablespoon sugar
● 2 teaspoons active dry yeast
● 1 1/4 cups warm water
● 1/4 cup olive oil
● 2 large eggs
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a large bowl, mix tapioca flour, rice flour, potato starch, xanthan gum, and salt.
3. In a small bowl, dissolve sugar in warm water and add yeast. Let it sit for 5-10 minutes until frothy.
4. Add the yeast mixture, olive oil, and eggs to the dry ingredients. Mix until a smooth dough forms.
5. Pour the dough into the prepared loaf pan and smooth the top with a spatula.
6. Let the dough rise in a warm place for about 30 minutes or until it has doubled in size.
7. Bake for 40-45 minutes or until the bread is golden brown and sounds hollow when tapped.
8. Let cool before slicing. Enjoy with your favorite spreads or as a sandwich base.
3. Crispy Tapioca Flour Pizza Crust
Ingredients:
● 1 1/2 cups tapioca flour
● 1/2 cup coconut flour
● 1 teaspoon baking powder
● 1/2 teaspoon salt
● 1 cup water
● 1/4 cup olive oil
● 1 large egg
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine tapioca flour, coconut flour, baking powder, and salt.
3. In a saucepan, heat water and olive oil until just boiling. Remove from heat and slowly add the flour mixture,
stirring constantly until a dough forms.
4. Let the dough cool slightly, then add the egg and knead until smooth.
5. Roll out the dough between two pieces of parchment paper to your desired thickness.
6. Transfer the crust to the prepared baking sheet and bake for 10 minutes.
7. Remove from oven, add your favorite toppings, and bake for an additional 10-15 minutes or until the crust is
crispy and the toppings are cooked.
8. Slice and serve hot.
4. Tapioca Flour Cheese Bread (Pão de Queijo)
Ingredients:
● 2 cups tapioca flour
● 1 cup milk
● 1/2 cup water
● 1/4 cup olive oil
● 1 teaspoon salt
● 1 cup grated Parmesan cheese
● 2 large eggs
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
2. In a saucepan, combine milk, water, olive oil, and salt. Bring to a boil, then remove from heat.
3. Add the tapioca flour to the hot liquid and stir until smooth. Let it cool slightly.
4. Transfer the dough to a mixing bowl and add the eggs one at a time, mixing well after each addition.
5. Stir in the grated Parmesan cheese until well combined.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 15-20 minutes or until the cheese bread is golden brown and puffed up.
8. Serve warm, either on their own or with your favorite dip.
5. Gluten-Free Tapioca Flour Brownies
Ingredients:
● 1/2 cup tapioca flour
● 1/4 cup cocoa powder
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt
● 1/2 cup coconut oil, melted
● 1/2 cup coconut sugar
● 2 large eggs
● 1 teaspoon vanilla extract
● 1/2 cup chocolate chips (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2. In a medium bowl, mix tapioca flour, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together melted coconut oil, coconut sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Fold in the chocolate chips if using.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let cool completely before cutting into squares. Enjoy as a dessert or snack.
6. Tapioca Flour Tortillas
Ingredients:
● 2 cups tapioca flour
● 1/2 cup coconut flour
● 1/2 teaspoon salt
● 1 cup water
● 2 tablespoons olive oil
Instructions:
1. In a large bowl, mix tapioca flour, coconut flour, and salt.
2. Gradually add water and olive oil, stirring until a dough forms.
3. Divide the dough into small balls and roll each ball between two pieces of parchment paper to about 1/8-inch
thickness.
4. Heat a non-stick skillet over medium heat. Cook each tortilla for about 1-2 minutes on each side until lightly
browned and flexible.
5. Stack the cooked tortillas on a plate and cover with a towel to keep them warm and pliable.
6. Use the tortillas for tacos, wraps, or as a side to your favorite dishes.
7. Gluten-Free Tapioca Flour Chocolate Chip Cookies
Ingredients:
● 1 cup tapioca flour
● 1/2 cup almond flour
● 1/2 teaspoon baking soda
● 1/4 teaspoon salt
● 1/2 cup coconut oil, melted
● 1/2 cup coconut sugar
● 1 large egg
● 1 teaspoon vanilla extract
● 1 cup chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine tapioca flour, almond flour, baking soda, and salt.
3. In a large bowl, whisk together melted coconut oil, coconut sugar, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Fold in the chocolate chips.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy with a glass of milk or your favorite beverage.
8. Tapioca Flour Crepes
Ingredients:
● 1 cup tapioca flour
● 1/2 cup coconut milk
● 1/2 cup water
● 2 large eggs
● 1 tablespoon melted coconut oil
● 1 teaspoon vanilla extract
● 1 tablespoon honey or maple syrup
● Pinch of salt
Instructions:
1. In a blender, combine all ingredients and blend until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
3. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
4. Cook for 1-2 minutes or until the edges start to lift and the bottom is lightly browned. Flip and cook for an
additional minute.
5. Remove from skillet and repeat with the remaining batter.
6. Serve the crepes warm with your favorite fillings, such as fresh fruit, nut butter, or chocolate spread.
Conclusion
Tapioca flour is an incredibly versatile and valuable ingredient for anyone following a gluten-free diet. From breakfast pancakes and tortillas to savory breads and sweet treats, tapioca flour can be used in a wide range of recipes to
create delicious, gluten-free meals. By experimenting with these recipes, you can enjoy the benefits of gluten-free cooking without sacrificing flavor or texture.
Happy cooking!