Korean Tapioca Bread
- Number of Servings: 4
Ingredients
1 C tapioca starch1/2 tsp baking soda1/4 tsp sea salt2 tbsp olive oil5 tbsp water or milk sub1 egg
In a saucepan, mix 1/3 C tapioca starch + 5 tbsp water/milk sub + 1 tbsp olive oil. After it is well-mixed, heat on low, stirring continuously until mixture congeals, into a pasty, thick goo. Do not over heat! Set aside and allow to cool.
In a bowl, mix 2/3 C tapioca starch, baking soda & sea salt with 1 tbsp olive oil and 1 egg. Add the cooled tapioca gel and knead thoroughly.
At this point you can shape however you want. Pizza crust, buns, pretzels, whatever. I brush the tops of whatever I'm making with olive oil. Bake @ 375*F until crispy to the touch.
Serving Size: makes 4 "balls"
Number of Servings: 4
Recipe submitted by SparkPeople user LOVELYSUKI.
In a bowl, mix 2/3 C tapioca starch, baking soda & sea salt with 1 tbsp olive oil and 1 egg. Add the cooled tapioca gel and knead thoroughly.
At this point you can shape however you want. Pizza crust, buns, pretzels, whatever. I brush the tops of whatever I'm making with olive oil. Bake @ 375*F until crispy to the touch.
Serving Size: makes 4 "balls"
Number of Servings: 4
Recipe submitted by SparkPeople user LOVELYSUKI.
Nutritional Info Amount Per Serving
- Calories: 198.5
- Total Fat: 9.5 g
- Cholesterol: 46.3 mg
- Sodium: 216.3 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
Member Reviews
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CALAM8Y-JAN
I am thrilled to find this recipe! I have been searching for a pćo de queijo WITHOUT the queijo for months now. Made 3 batches yesterday. Not a one survived! HINT do not be in a rush with cooking the flour & water roux-like starter. Keep the heat low and keep whisking. It is worth every stir! - 3/26/17