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Brazilian Tapioca

Brazilian Tapioca is easy to make, and a great gluten free breakfast or afternoon snack. 
Prep Time15 mins
Cook Time2 mins
Resting Time15 mins
Total Time17 mins
Course: Breakfast, Snack
Cuisine: Brazilian
Servings: 10 tapiocas
Author: Aline Shaw


  • 1 lb of Bob's Redmill Tapioca Flour
  • 4 cups of cold water
  • Pinch of salt


For the Tapioca Gum:

  • Get some Bob's Redmill Tapioca Flour and place it on a dish deep enough to accommodate all the flour plus the water.
  • Cover the tapioca with water. The water will bubble as the the tapioca starch starts to absorb it. Wait 10-15 mins, then slowly pour all the water out. You'll notice the starch now looks gummy, so we need to dry it.
  • Using paper towels, or a clean dish towel, press gently against the gummy paste. I do this a few times, exchanging the paper towels for drier ones, if needed.
  • When the gum looks chalky, and can be perforated with a fork, break it into chunks.
  • Using your hands, break these chunks into a sandy mixture.
  • Finally, pass that sandy mixture through a strainer to obtain a finer texture.
  • Store the tapioca gum in a zippy bag, or in a glass container. It should last you 5-10 days in the fridge.

How to cook:

  • Scoop 1/3 of a cup of the gum into a small nonstick pan and season it with a pinch of salt.
  • Cook over medium to high heat, about 2-ish minutes.
  • When the gum sticks together it's ready to be flipped. Flip, then cook one more minute on the other side and you're all done.
  • Just add your favorite herbs, and drizzle with olive oil to keep it vegan. Or spread some salted butter, or jam, or peanut butter, or seriously ANYTHING!

Bom Apetite!!!