Gluten-free anything seems to be all the rage at the moment and quite regularly I get questions from people curious about tapioca flours and wondering what other gluten-free tapioca recipes I have. After a long hiatus, I am ready to share a new gluten-free tapioca recipe. If you are still a little confused about what I mean by tapioca take a look at my post on tapioca/manioc flours, hopefully that will clear some things up!
In the north of Brazil there are many foods that are made with manioc flours, much more than in the south. For a very long time manioc flours were the primary flour source in the north, therefore all breads, cakes and cookies were made with manioc flours. Over the past years these recipes have begun to make their way to the south of Brazil and slowly new and different gluten-free recipes are getting known, as well as access to some different manioc flours!
One of the most popular items at the moment is a dry-white manioc starch pancake called tapioca. This pancake is eaten for breakfast or as a snack in the north of Brazil filled with butter and cheese, or jam, or any other filling you may like.
Tapioca is made with a hydrated manioc starch called ‘goma de tapioca’. It used to be almost impossible to find goma de tapioca in the south, but with the growing popularity of tapioca you can almost find it anywhere.
Making the tapioca pancake is super easy. For those of you in the USA, the hardest thing will be trying to find the goma de tapioca. If you cannot find the goma you can always use polvilho azedo and hydrate it yourself (see below for instructions).
I often eat tapioca as an afternoon snack and for breakfast I sometimes make a richer european pancake, substituting the white flour for goma de tapioca. I have included instructions for making the traditional northern tapioca and my european tapioca pancake. Enjoy!
Making Goma de Tapioca at home:
To make the hydrated tapioca starch flour you will need to start with either tapioca flour, polivilho azedo or polvilho doce. To buy online take a look at these links: tapioca flour, polivilho azedo, polvilho doce.
You will need:
> 500g tapioca flour, polivilho azedo or polvilho doce
> 200ml water
Step 1: Put the tapioca flour, polvilho azedo or polvilho doce into a bowl. Begin adding the water a little at a time, mixing well with each addition. It is important to add the water slowly so that you guarantee all of the flour is fully hydrated. Once all the water has been mixed in, let sit for 30 minutes.
Step 2: Pass the hydrated flour through a sieve to get rid of all lumps. Store in a sealed container in the fridge. The hydrated flour will keep for up to 2 weeks.
The Brazilian Tapioca Pancake: Once you have the hydrated tapioca flour sieve the flour into a hot frying pan, make sure you create a good layer and making sure to spread evenly over the pan. Leave for 30-60 seconds and then turn over (you do not want the flour to brown). Bake on the other side for another 30 seconds. Remove from pan. You can eat the tapioca pancake with any filling you wish; my favorites are jam or cheese.
Pancakes made with goma de tapioca instead of white flour
The European Tapioca Pancake: Although I am providing a recipe for the european tapioca pancake that I make at home, you can use any pancake recipe, just substitute the white flour for goma de tapioca (hydrated tapioca flour). I have not made this with american style pancakes, so do not know if it will work.
Give these pancakes a go, they are super tasty and are a little bit chewier than regular pancakes. They make for an excellent pancake for anyone who is gluten-free or for a different pancake in the morning!
1 1/2 cups of Goma de tapioca (hydrated tapioca flour)
A splash of milk
Pinch of salt
Mix all ingredients together until you have a slightly runny batter free of lumps. Heat a frying pan and melt a bit of butter in it to prevent the pancakes from sticking. Pour some of the batter into the hot pan, bake until brown and then turn over. Bake the second side until brown. Remove from pan. Eat while hot with you favorite pancake toppings!
Do any of you have your own goma de tapioca recipes? If so, I would love to hear them!