It's not complicated. Tapioca flour, eggs, oil, heavy cream, a little onion or garlic powder.
Maybe... 7oz tapioca flour, two eggs, 2 tbsp oil, a little (3-4oz) finely shredded cheese (parmesan, ricotta, whatever). I don't measure the milk or cream out directly -- I just add and mix until the dough is the right consistency -- but I'd estimate... maybe 3 fl oz? Pinch of baking powder, onion and garlic powder to taste.
Mix well, roll the dough out into squares, brush with egg white and sprinkle with... poppy or sesame and a little bit of salt. I use sea salt because I like the texture, but that's not strictly necessary. Place down on a greased baking sheet and bake at 375F until it's done, usually 20-30 minutes. You have to be careful not to overcook it, though, or it will get all rubbery and crunchy at the same time.
If you've never eaten tapioca bread before, you'll be a bit surprised. The consistency isn't like wheat bread. It's quite tasty, though, once you stop trying to compare it to what you're used to.
I've tasted different types of gluten-free bread from Whole Foods (some I like, some I don't), but I haven't baked any of my own yet. This sounds simple enough.
It took me several months of repeated trying and trying to get it right, so don't be discouraged if your first couple of batches don't come out. Just keep fiddling with ingredients and proportions and you'll get there eventually.
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Maybe... 7oz tapioca flour, two eggs, 2 tbsp oil, a little (3-4oz) finely shredded cheese (parmesan, ricotta, whatever). I don't measure the milk or cream out directly -- I just add and mix until the dough is the right consistency -- but I'd estimate... maybe 3 fl oz? Pinch of baking powder, onion and garlic powder to taste.
Mix well, roll the dough out into squares, brush with egg white and sprinkle with... poppy or sesame and a little bit of salt. I use sea salt because I like the texture, but that's not strictly necessary. Place down on a greased baking sheet and bake at 375F until it's done, usually 20-30 minutes. You have to be careful not to overcook it, though, or it will get all rubbery and crunchy at the same time.
If you've never eaten tapioca bread before, you'll be a bit surprised. The consistency isn't like wheat bread. It's quite tasty, though, once you stop trying to compare it to what you're used to.
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Thank you!
Valya
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