Tapioca bread is a gluten-free bread made from tapioca flour, which is derived from cassava roots. It is a popular alternative for those with gluten intolerance and is easy to make at home. Tapioca pearls can also be made from tapioca flour and used in desserts and drinks.
Tapioca bread is a gluten-free bread made from tapioca flour. It is a light and soft bread, and is usually eaten as an alternative to normal gluten-rich bread made from wheat flour; Gluten is a natural protein found in wheat, barley, rye and oats. Such gluten-free food alternatives are essential for people who have gluten intolerance; that is, they are unable to properly digest food products containing gluten proteins and may suffer from allergies and health problems as a result.
The tapioca flour used to make tapioca bread is made from the roots of the cassava plant. Cassava roots resemble potato tubers and are harvested, washed, peeled and ground into pulp to make a starchy liquid. The cassava root liquid is separated from the root pulp and subjected to repeated washings until the cassava starch settles to the bottom of the processing vessel. The wet starch is then removed and dried.
The dried cassava starch is subsequently ground to obtain tapioca flour. To make tapioca pearls, which are used to make a variety of tapioca desserts and drinks, tapioca flour is first mixed with water and the resulting dough is cooked and then dried. The dried pasta flakes are ground and pressed through a screen to produce small, large or extra-large tapioca pearls of uniform shapes and sizes.
Cooking with tapioca is quick and easy. To make tapioca bread at home, the required ingredients are tapioca flour, milk, butter, salt, cheese and eggs. The salt and butter are added to the milk and the mixture is heated until bubbly, then removed from the heat. The tapioca flour is added to the hot milk mixture, mixing the flour thoroughly. Then cheese and eggs are added to the mixture and the resulting dough is kneaded well until smooth.
Sections of the tapioca dough are rolled into balls and placed separately on a baking sheet. The balls are cooked at a high temperature for half an hour. When they’re doubled in size and golden brown, the bread is ready.
Some supermarkets and grocery stores sell bread mixes to make tapioca bread and various brands of tapioca bread. Some of these breads can have a rather chewy texture and may taste better when toasted. In addition to being gluten-free, these breads are generally low in protein. Some breads may contain toasted sesame seeds for flavor.
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