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
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. :)