Tapioca Recipes – Two ways to use ‘goma de tapioca’

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

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!

Ingredients
3 Eggs
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!

 

English-Style Pork Pie

English-Style Pork PieI absolutely love pies. I have always liked making them, but I especially like eating them. Pies have never really been a cooking strong point for me, but they are one thing in the kitchen that I have never given-up on making. For me, the biggest challenge has always been the crust, either the crust is too flakey or is too tough, or it doesn’t roll out properly! Whatever the problem, pie crust has always been something that I have struggled with, until I learnt about hot water pastry. This was a pie crust life-saver for me. Firstly, it is easy to make and a beautiful pastry to work with (while still warm). Secondly, it is perfect for meat pies or any pie that is chocked full of delicious ingredients. It is a recipe that every pie lover should have in their recipe arsenal!

A little while ago I wanted to make an english style pork pie. I had been watching some english cooking show and they mentioned some deep dish meat pies, immediately I was taken by this idea and began researching different english style pork pies. Along with the deep dish meat pies I learnt about hot water pastry. I knew that I needed to try both of these and as soon as I came across some good recipes I tried it out.

The pie was really easy to make and turned out beautiful. I loved the idea of cooking the meat in the pie (not pre-cooking) and using boiled eggs in the center of the pie! The hot water pastry was a success. The pie crust turned out perfect, the pastry was easy to use, it did not break from the weight of the meat and held the deep pie shape perfectly once removed from the tin!

For the pie I used my own pork and made a gelatin broth by boiling one pigs foot for approximately 60 – 90 minutes with onion, garlic and carrots. I did not use any sausage (as indicated in the recipe) instead I just used pernil or pork leg, keeping any fat on the meat!

Today I am sharing the original recipe that I used, but I for the pie that I made I did not use the same meats as indicated in the recipe. I think you can use any kind of pork meat for this pie, just make sure to include a little bit of fat as this will give extra flavor to the pie.

This recipe is for one large pork pie, but you can also use this same recipe to make small individual pies. I haven’t yet made the individual pies, but plan to make some in the near future so that I can freeze them and just pull them out of the freezer when I want a quick meal! If making small pies, use quail eggs instead of chicken eggs:)!

English-Style Pork PieENGLISH-STYLE PORK PIE

For the filling

300g/10½oz good-quality sausages, such as Lincolnshire, skins removed
300g/10½oz pork mince
150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces
2 banana shallots, finely chopped
3 tbsp chopped fresh parsley
4 hard-boiled eggs, shelled
salt and white pepper
1 chicken stock cube (optional)
150ml/5fl oz boiling water (optional)
2 leaves gelatine (optional)

For the hot water crust pastry

450g/1lb plain flour, plus extra for dusting
100g/3½oz strong white flour
75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes
½ tsp salt
100g/3½oz lard, plus extra for greasing
1 free-range egg yolk, beaten

Method

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

  2. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.

  3. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.

  4. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.

  5. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.

  6. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.

  7. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin.

  8. When the pie is cooked, set aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.

  9. Pour the gelatine mixture into the hole in the top of the pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight.

 

Recipe taken from:
http://www.bbc.co.uk/food/recipes/raised_pork_and_egg_pie_32033
http://www.bbc.co.uk/food/recipes/small_pork_pies_with_11074

Little Gluten-free Corn and Tapioca Breads (Broazinhas)

Gluten-free cornmeal and tapioca breads When I lived in the USA I didn’t really eat much cornbread, it’s not that I don’t like it, I just never really found a good way to eat it. I have always found that it was a little too sweet to eat with a meal and I never really thought to eat it as a snack. So, I pretty much didn’t eat cornbread!

But when I moved to Brazil, my husband introduced me to a very common cornbread that is called broa and I completely fell in love with it. Since first eating it I try to always have some in the house as I can’t go too long without it. Broa is a sweet cornbread seasoned with a little bit of fennel seed and is shaped into little or big rolls!

There are many different kinds of broa, some are more fluffy and others are much more dense. Usually, broa is made with cornflour and a little bit of white flour, but there are some recipes that don’t use white flour and others that substitute the white flour for tapioca flour.

Gluten-free cornmeal and tapioca breadsSince moving to Brazil and first trying broa I only bought it and never really took the time to learn how to make it at home. Fifteen minutes from my farm there is a really good bakery and they make the best broa I have ever had. Because their broa is so good, I never wanted to make it at home, and just kept buying it! But, the other day I decided to finally give it a shot and make my own. I found a wonderful recipe that was super simple and gluten-free. Within about 40 minutes I had piping hot, fluffy, broas out of the oven and ready to be consumed. They were so good that a few days later I made another batch, which was devoured quickly!

This recipe is wonderful. It is super easy. It is gluten-free. And, once you try these little Brazilian Cornbreads, you will want to have them for breakfast everyday or every afternoon with your coffee or tea!

Enjoy!

Gluten-free cornmeal and tapioca breadsIngredients
makes 20

1 cup of corn flour
¾ cup of tapioca flour (polvilho doce)
1 ¾ cup of water
½ cup of white sugar
1 tsp of salt
1 tsp of fennel seeds
2 large eggs (or 3 small)
1 tsp baking powder
Butter and corn flour to grease tray

Mix the cornmeal and tapioca flour together in a bowl and set aside.

In a medium pan, mix the water, oil, sugar, salt and fennel seeds. Bring to a boil. As soon as the mixture begins to boil, turn off the heat and add the cornmeal and tapioca flour, all at once. Using a metal whisk, mix very fast until the mixture forms a ball and does not stick to the sides of the pan. Transfer the mixture to a standing mix bowl (I use a kitchen aid) and leave to cool for 10 minutes.

While the mixture is cooling, grease one large or two small cookie trays and lightly cover with cornmeal. Preheat the oven to 200C or 390F.

Once the mixture has cooled a little, begin whisking and add one egg, mix until fully incorporated. Add the second egg and fully incorporate. Lastly, add the baking powder making sure to mix in well. The mixture should be smooth, but slightly sticky.

Gluten-free cornmeal and tapioca breadsTo make the little balls, put some cornmeal into a teacup, take a spoonful of the mixture and place into the teacup, swirl the mixture around in the teacup, forming a nice little ball, and pop out onto the prepared cookie sheet. This method makes it much easier to make the little balls as the mixture is very sticky and is almost impossible to roll by hand. Additionally, each ball will have a nice light covering of extra cornmeal.

Bake for approximately 25 minutes, or until they have risen and are a little hard on the outside. Do not let them brown too much!

Eat these right out of the oven with butter, cream cheese or Brazilian requeijão!

Revisiting Manioc (yuca or cassava) Flours

Many of you will remember that a while back I did a post on what tapioca flour is (take a look HERE if you haven’t read this post yet) and tried to go into some detail about the different types of manioc flours that you can find in Brazil. I thought it was time to revisit these flours and to give a bit of a briefer explanation of the different types of flours and starches that you can find in Brazil.

I have found that many people get confused about the different manioc flours (myself included) and since gluten-free products are pretty popular at the moment, I thought it would be fitting to do another post on this topic. I hope that this is helpful and clears up any doubts people have!

What is Manioc, Cassava or Yuca?

imagesDepending on where you are from you may call this root manioc, yuca or cassava. Here in Brazil it is known either as mandioca or aipim, for simplicity’s sake I will use manioc here. Manioc is a starchy root that is native to South America, it is rich in carbohydrates, calcium and vitamin C. The manioc root is not meant to be eaten raw and in order to be consumed, must be properly cooked or processed.

To cook the manioc root, peel the brown outer skin and place in a pan of water, boil until the white flesh becomes soft. Once slightly cooled remove the woody inner center (this woody center looks like a thick piece of string).

The manioc root is the basis for the many different types of ‘mandioca flours‘ you can find in Brazil and is an important part of the Brazilian diet.

1. Farinha de Mandioca/Manioc Flour
images (1)Manioc flour, known as farinha de mandioca in Brazil, is a very coarse flour and is primarily used to make farofa, pirão, and tutu among many other dishes. There are many different types of manioc flour, all with varying degrees of coarseness. Since this flour is toasted you also find different toasts in the flour, the more toasted the more nutty the flavor. This flour is almost only used in savory dishes and, as far as I know, not at all in baking. You can buy it HERE on amazon.com.

2. Polvilho Azedo/Sour Starch
polvilho azedoThis flour is fermented and has a slightly sour taste. It is a little bit coarser than the tapioca flour (polivilho azedo). It is commonly used to make pão de queijo and when hydrated with water it is used to make tapioca pancakes. It is a great flour for savory recipes! You can buy it HERE on amazon.com.

3. Polvilho Doce/Tapioca Flour
Polvilho DoceThis is the regular tapioca flour that you can find relatively easily in the USA. This manioc starch is not fermented, is a little finer than the sour starch (polivilho azedo) and has a slightly sweeter flavor. It is commonly used in sweet recipes, but can be used in savory recipes and substituted for the sour starch (polivilho azedo). You can buy it HERE on amazon.com.

Goma de tapioca4. Goma de Tapioca/Hydrated Tapioca Flour
This is a hydrated tapioca flour used in making tapioca pancake from the north of Brazil. The hydrated starch is made by adding water to tapioca flour (or polivilho azedo or polvilho doce) and passing it through a sieve to remove the lumps. Take a look HERE to read more about the tapioca pancakes.

5. Tapioca Pearls
Tapioca Pearls
This is what everyone in the USA will know as tapioca and is used to make the traditional tapioca pudding, it is used in bubble tea and in Brazil it is used to make a pudding called sagú that is made with the tapioca pearls and red wine. Tapioca pearls can be found in different sizes from about 1mm to 8mm. You can purchase tapioca pearls at any supermarket. Here is a link to buy the SMALL PEARLS. And here is a link to buy the BIG PEARLS.

6. Coarse or Granulated Tapioca
Granulated Tapioca
This is a very coarse tapioca and is very irregular in size. It is used in both savory and sweet dishes and is usually soaked in milk before being cooked. I have used this a lot to make a simple cake; because the tapioca is somewhat gooey the texture of the cake is more like a hardened tapioca pudding (doesn’t sound too appetizing, but trust me, it is delicious)! You can buy it HERE on amazon.com.

Photo Credits:
http://www.products.mercola.com
http://www.kimage.com.br
http://www.cooksinfo.com
http://www.amazon.com
www.produto.mercadolivre.com.br
http://www.emporiograosdobrasil.com.br

Thanks to From Brazil to You for some great information about manioc http://www.frombraziltoyou.org/cassava-its-importance-derivatives-and-dishes/

 

Easy Blender Cheese Breads (Pão de Queijo)

pão de queijoAnyone who has tried the Brazilian pão de queijo (cheese breads) loves them and knows that once you eat one you will probably eat another five…or all that are on the plate in front of you! Since the first time I tried pão de queijo I absolutely loved them and they have always been my favorite snack with a good cup of coffee.

Since learning to make pão de queijo at home I have made a lot and usually make a large recipe and freeze about 3/4 so that whenever I feel like eating one I can just pop a few in the oven and in 15 minutes I have piping hot homemade pão de queijo. Yummmmm!

When I started making pão de queijo at home I did pretty well with keeping my freezer supply fully stocked, but in the last half a year I have slacked and we haven’t had any pão de queijo at home in the freezer. So, the other day I was craving some homemade pão de queijo but I wanted to make some pretty quickly. I had heard a lot of people talking about making a pão de queijo batter in the blender and baking the pão de queijo in muffin tins. I was always pretty skeptical about this and really didn’t think that they would work or that the taste would be good. But, since I wanted quick pão de queijo I decided to give this recipe a go!

With few expectations, partly because I was using tapioca flour that was almost two years out of date (I didn’t have any newer flour in the house), I was completely surprised when my pão de queijo rose beautifully in the oven and tasted amazing. They actually tasted like the real deal. They were nice and gooey in the middle and they had a good cheese taste (although I did decide that next time I make these I would increase the amount of cheese).

pão de queijoThis recipe is wonderful because it is so easy and 100% fool proof. My previous pão de queijo recipe (you can find it HERE) is the ‘real deal’, but it is a little bit more challenging, has more room for errors and does take longer to make, but you can freeze the pão de queijo for later consumption which is one big bonus about the recipe. If you are completely new to making pão de queijo I would recommend trying these, it will be difficult to have a batch that goes wrong. This recipe is also great for if you are pressed for time and want to quickly whip-up some pão de queijo. It takes about 10 minutes to make the batter and 15-20 minutes cooking time. If you want to make pão de queijo for freezing stick to my other recipe, you will be unable to freeze these pão de queijos as the batter is completely liquid.

Happy baking and I hope you all try this recipe! Happy Eating:)!

Ingredients
makes 30

100 – 150g grated parmesan cheese (or meia cura)
1 egg
3/4 cup sunflower or vegetable oil
1 cup milk
1 1/2 cup tapioca flour (or polvilho azedo)
A pinch of salt
Oil and white flour to grease the muffin tins

Preheat the oven to 180C or 355F. Using mini muffin tins (diameter of approx. 6cm), oil each tin well and lightly flour.

Put all of the ingredients into a blender and mix until well incorporated and you have a smooth batter. Pour the batter into the prepared muffin tins to about 3/4 full.

Bake in the preheated oven for approximately 15 minutes or until golden brown on top. When baked, remove from the oven and take out of the muffin tins immediately. Serve warm!

pão de queijo