Korean Tapioca Bread

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Korean Tapioca Bread calories by ingredient

Number of Servings: 4


    1 C tapioca starch
    1/2 tsp baking soda
    1/4 tsp sea salt
    2 tbsp olive oil
    5 tbsp water or milk sub
    1 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.

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Member Ratings For This Recipe

  • Incredible!
    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

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