What Is Tapioca Flour?

What Is Tapioca Flour?

From the manioc, the tapioca flour does not contain gluten or fat and is, therefore, a good option for anyone who is intolerant to this protein, or if you care about keeping the line. Discover all the benefits of this ingredient and be sure to try our bread recipes cheese, or cake of tapioca flour.

What Is Tapioca Flour

A certain dose of mystery and falls always as well.

And in the Portuguese cuisine the tapioca flour – also known as the starch of the cassava – is a personage little known, as well as their uses and qualities.

WHAT IS THE TAPIOCA FLOUR

From cassava, the most brazilian of the food, the tapioca flour is one of its by-products more delicate and also more versatile. Unlike cassava flour, to which you simply grind the cassava, the tapioca is born from a process a little more complex.

To do this, the cassava is kneaded until it becomes a gum-starch-based, more correctly referred to as starch, which is dehydrated into a white powder, target, and fine. It seems simple, but to reach this state, there was a long path that had to be traversed.

What Is Tapioca Flour 2

The flour can be classified as sweet and sour depending on its acid content. Both come from the settling of cassava, but while the tapioca flour is milled and dried in the sun, the tapioca sour undergoes a fermentation before the phase of drying and grinding.

WHAT ARE THE BENEFITS?

As a hydrate of carbon, that is, the tapioca flour is a good source of energy, with a content of residual protein and fats and contains the B complex vitamins, especially vitamin B3 (niacin), and potassium. Naturally without gluten, this product is an excellent option for people with celiac disease or who follow a diet with restriction to gluten.

Despite being rich in complex carbohydrates, you do not have a dose of fiber, considerable. To compensate for this absence, it is recommended if your consumption along with fiber-rich foods. This way, you will increase your satiety and reduce the glycemic index of the meal that you are producing tapioca flour.

MULTIPLE USES CULINARY

Highly versatile, the tapioca flour can have multiple uses for cooking, being used in cooking tapiocas, cheese bread and biscuits from flour.

As it gives more consistency and lets the recipes that you will prepare softer than the tapioca flour sour starch sweet is also often used to give more elasticity to your cooking. Know of followed two recipes prepared with tapioca flour.

1. CHEESE BREAD

Surely you must have heard of the famous cheese bread. The Chef Continent suggests a recipe that combines the best sweet and sour to give the consistency and the typical flavor of this delicacy.

– Ingredients –

  • 300 g of Tapioca flour sour
  • 500 g Tapioca flour
  • 220 g of Cheese mozzarella grated
  • 25 g of Salt
  • 450 ml of skimmed Milk
  • 110 ml of Oil
  • 4 Eggs

– Mode of preparation –

  1. In a large bowl mix the flour sour, the tapioca flour and the salt. Let stand.
  2. Then, place in a saucepan the margarine, the oil and the milk and heat until boil.
  3. Join slowly the mixture that was to rest.
  4. Mix the dough with a stand mixer and let it cool.
  5. Incorporate eggs well and then add the cheeses and mix well.
  6. Turn on the oven to 180ºC.
  7. With hands, make into balls the size you prefer and bake in the oven on a baking tray previously greased, for about 20 to 30 minutes.
  8. At the end of this time, remove from the oven and the cheese breads are ready.
  9. CAKE TAPIOCA FLOUR

What Is Tapioca Flour 3

The recipe from the blog Sweet Spices is ideal to accompany a breakfast of week-end or a snack in the late spring.

– Ingredients –

  • 3 Eggs
  • 2 Cups of tea flour
  • 1 Cup of tea of tapioca flour
  • 1 Cup of tea evil full of butter
  • Grated rind of 1 orange
  • 2 Cups of tea sugar
  • 1 Cup of milk

– Mode of preparation –

  1. Melt the butter in the microwave.
  2. In a bowl add the sugar with the butter. Then add the egg yolks and the sifted flour with the tapioca flour.
  3. Then, add the grated rind of the orange and the milk.
  4. Beat well prepared and stir in the beaten egg whites into the castle.
  5. Grease a pan chimney and pour the dough carefully.
  6. Bake at 180 degrees about 35 to 40 minutes. Let it cool a bit and unmold.

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