My friends, I am excited. I finally "reverse engineered" the Chebe tapioca bread mixes. I think I could even make an egg-free version. Joy! It can be kneaded, rolled out, and even twisted into a pretzel. Tonight, I divided the dough into four balls, then rolled them out, topped with pepperoni and rolled back up. I used olive oil to seal the edges. Homemade marinara on the side for dipping, makes this the perfect grain-free alternative to an old school craving.
Homemade tapioca bread
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. (For my pepperoni rolls, that was 20 minutes.)
I think the egg could be omitted, with just a bit more water/milk sub & oil. I'll try soon enough. If Lily and Aevryn could have pretzels, I think I might win Mom of the Year in their minds. :)
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I just wanted to post a 'Thank You' for this. I haven't tried it yet but am looking for a way to replicate chebe bread since it is so darn expensive. I hope to give it a try in the next couple of days. I will let you know how it goes. Oh, do you think it would triple okay?
ReplyDeleteI work with Carrie, she told me about your blog. My son has EE and allergies to the following: Dairy, eggs, legumes (including peanuts and soy), Grains (including rice & corn), tree nuts and seafood. IF you have any bread type recipes or ideas for substitutes I can use I would be very greatful
ReplyDeleteSorry ladies, I just saw these. I've been busy with homeschooling & getting ready for the new baby, so I've been neglecting the blog, a bit.
ReplyDeleteAmber - Hopefully you found this out, but yes, I bet it would triple okay. Depends on the amount you put in each pan as to whether you get more of a flatbread or if you get crispy crackers.
Laurie - We are on the hunt for a similar thing. If I see anything that fits the bill I will surely post it here. Please, if you come across anything, let me know, too! Grain-free breads tend to rely on coconut & eggs or nuts/seeds & eggs or some other starch & eggs. Or a combination of all of the above. The best I have been able to come up with is a dehydrated seed "cracker" using flax and/or chia seeds. But even that I haven't quite worked out all the kinks...
Please try cooking with urid lentil flour, the bland lentil used in South India for pancakes, buns etc. It gives coherence to baked goods, meaning they don't fall apart. I only bake gluten-free, don't use oats, don't use xanthum gum. If you have eaten pappadums you will have eaten urid lentils. If you need recipes, check out my blog http://blissblutenfree.blogspot.com - happy to help.
ReplyDeleteHI! I'm going to have to try your tapioca bread recipe. I have a gluten allergy and also cannot have dairy (slight food allergy, makes me bloated!). So for those of you who also cannot do egg, they do sell an egg replacement at the health food store like Whole Foods, or you can use whole flax seeds soaked in hot water. They will become gooey after about 20 mins. That is what I use to replace egg in recipes!
ReplyDeleteI tried this today with Ener-G egg substitute (as I am allergic to all grains and egg, dairy, soy, nuts, many more) and my rolls failed to rise. It would be great as pizza crust but do you have any advice for the rolls to rise??
ReplyDelete