Gluten-Free Option: The Tapioca Starch Flour

Tapioca is derived from the Cassava root. A root vegetable.

Cassava_(2)

If you are unfamiliar with this special starch or flour you better get on the information train.

One of the biggest benefits for my readers is that it is a Gluten-Free option that many are looking for to substitute for it’s glutenous counterparts. Whether you are looking for a substitute due to medical reasons or are looking for an option that promotes anti-inflammatory and digestive properties you can try this flour out for yourself (Siete).

Used for baking, and a thickener in recipes it is a great option. Unless you are familiar with the gluten free lifestyle you might not realize what a true gem this is.

According to Nyerhovwo John Tonukari  the Editor of African Journal of Biotechnology  Tapioca is an option that is used just like corn, rice, or wheat, that it can also provide a large portion of daily calories (2004).

There are a few items that are already on the mass market that are made with Tapioca Flour: Tapioca Pudding and Bubble Tea among other things.

I actually have a woman who comes in regularly and buys me out of my Yucca Root (Cassava). She makes a Yucca Cake, uses them in place of potatoes in stews and soups. I’ve also been told about Empenadas using the Yucca as a filling. So Besides the actual flour incorporating Yucca as a vegetable may be something to consider.

Now to my point…

I noticed how often my recipe for Tapioca Brownies was viewed and by far my most looked at recipe.  In the coming weeks I will be showcasing a few recipes that use Tapioca Flour.

I will be trying several recipes out

  • The Brazilian Cheese Roll called  Pao de Queijo (these I have actually tried, which were made by a native of Brazilian who had a gluten-free baking business) I will attempt to make them myself.
  • Crespelles (Italian Crepes) with a ricotta and spinach filling
  • Chocolate Brownie Cookies

I am looking to amp up this blog with a myriad of options.

Here is the link to my most popular recipe which has inspired me to post some more recipes using Tapioca Flour: Those Tapioca Flour Brownies (Very Simple)

Another more informative Post of mine about why gluten is important in the structure of certain things like breads: Tapioca Flour: Gluten-free (Breaking the great Food Code)

If you are looking to purchase Tapioca Flour/Starch I would recommend any Asian Grocery in order not to spend your whole budget on items that you may really need to eat the lifestyle you prefer or require.

 

Resources:

Electron. J. Biotechnol. v.7 n.1 Valparaíso abr. 2004
http://dx.doi.org/10.4067/S0717-34582004000100003

“Cassava & Tapioca.” Siete Family Foods, sietefoods.com/pages/cassava.

Advertisements

The Brownie Pan I use and Beef Enchiladas

The Perfect Brownie Pan

The Perfect Brownie Pan (Photo credit: justj0000lie)

I was asked what kind of pan I used for the Tapioca Brownies (https://peskyapronstrings.wordpress.com/2013/04/11/those-tapioca-flour-brownies-very-simple/)

. My mom bought this for me a few years ago. It’s the As Seen On TV: http://www.walmart.com/ip/As-Seen-on-TV-Perfect-Brownie-Pan/14150525

It is a great pan, non-stick and everything. If you ever have a recipe that I have posted that doesn’t work out, please feel free to contact me. As was the case today, I can suggest solutions. My close friends or acquaintances are constantly messaging me about recipes and things, so it’s no bother.

For Todays Crock-pot/Slow Cooker December Recipe. I will be making Beef enchiladas, yup in the crock-pot.

So read my next post for that recipe.

 

Pumpkin Cheesecake Minis

1464134_10201967732011187_2099296102_n

Yup Pumpkin, again!

Are you sick of it yet?

Well, I have never added pumpkin to cheesecake before. I have made different variation of the cheesecake bite, with chocolate, mint chocolate etc. However, not a puree..

Well it really was too easy.

Recipe Card

 

First of all with cheesecake anything, your ingredients should be at room temperature so they come together like they should. If one item is too cold you may have liquid chasing the cheese around the bowl. Not Kidding. Had it happen. Cream you cream cheese alone before adding anything else, just as you would butter, add each item one by one. After all ingredients are adding, Whip well.

1461686_10201967618808357_313899895_n

Make sure you use liners in the your cupcake tins.

1476708_10201967618928360_2094070195_n1450905_10201967618888359_1964855677_n

Bake for 15 minutes, allow to cool. Refrigerate for best eating results.

Cheesecake mini

 

I didn’t add any spices, but I plan to top it with Whip cream and a dash of pumpkin spice.

1466164_10201967619968386_1060812902_n

I will be placing this in ziplock bags and freeze until Thanksgiving. Allow to thaw and top with whip cream and cinnamon or cocoa powder.

My first batch I left in just a few minutes over, so they browned a bit.

Let me know how yours turns out!

 

Portioning in Baking

I have had a lot of people ask me how my cupcakes come out all alike. Simple, portioning.

Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc

Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc

I utilize ice cream scoops, Scoopers like above to provide even portions in each cupcake, mini cupcake, cookie, that I do. Unfortunately, the above scooper, my favorite one, broke. Pampered Chef sells this one, as well as 2 larger sizes. This one above is great for the mini cupcakes, mini cheesecake, mini cookies. Apparently, I am too  rough with my kitchen stuff.

But if you are wondering if these work, yes they do!

If you are interested in a product like this my very good friend Stephani is a representative for Pampered Chef:

http://www.pamperedchef.biz/stephanijones

 

Thank you! Check out my next blog post, Pumpkin Cheesecake Minis