Tapioca cheese bread results

[Guest guest]

Ok, for those who asked:

I made two batches of Cheese Bread from scratch, using different recipes I

found. Here are the results.

First, Tapioca Starch and Tapioca Flour are very different. I made the

first recipe with just the starch, the second I added a little flour, and

the consistencies were much different. The tapioca flour comes in different

varieties: the one I used was " toasted " flour. They also have " fermented "

flour, and plain. It doesn't cost much, though there are shipping charges.

The bags, when you get them, are in Portugese only though, so you have to

keep track of what they are.

http://www.supermercadobrazil.com

The ones I have are from Brazil, and are rather grainy (like corn meal),

and have a lot of flavor. The starch is more like corn starch, but it's

easier to get (the Asian markets here carry it).

Most of the recipes call for cooking the mixture on the stove, which

strikes me as too much work, plus tapioca gets REALLY sticky when you cook

it. So I tried two that don't call for cooking.

First recipe:

2 1/4 cups tapioca starch

2 1/2 cups grated cheese

2 eggs

1 cup yogurt

1/4 cup melted butter

salt

Mix everything together and spoon it into muffin tins, bake at 350 until done.

This one came out as a rather viscous kind of bread, not what I'm used to.

I think it would be better with tapioca flour (which is what the recipe

called for). However, I put the batter in some tins really thinly to see

what kind of cracker it would make, and it made an EXCELLENT cracker! Light

and crispy, like a pretzel in consistency but with much more flavor. You

could probably pour the batter in a thin sheet in a jelly roll pan, or drop

as thin blobs on a cookie sheet, and get some good crackers.

Second recipe:

2 c. tapioca starch

1 c cheese

2 eggs

2 T oil

1/3 cup water

salt

I mixed this up, and it was way too sticky. So I added 1/4 cup of tapioca

FLOUR (toasted), which firmed it right up. It rolled into balls without

being sticky. This one came out more like real bread, but I missed the sour

taste of the yogurt.

I think the ideal recipe would be this one, using yogurt instead of water,

and more flour instead of starch. But I'm out of experimentation time for

the day!

-- Heidi

[Guest guest]

Thanks, Heidi. I did find tapioca flour through our co-op buying club. Will

check Asian markets for starch, get some Chebe bread and give you my results.

Wanita