Description
Details
Made with one simple ingredient, Bob’s Red Mill Tapioca Flour is an incredibly versatile flour and a great choice for gluten free and paleo baking. From gravies and soups to pie fillings and sauces, tapioca flour acts as a superior thickener and binder. It creates a smooth, glossy finish without altering the flavor, making it an essential ingredient in your cooking toolkit! Use it for homemade perfection, every time.
• GOOD INGREDIENTS FOR ALL: Bob’s Red Mill Tapioca Flour is a must-have for gluten free baking; this starchy, slightly sweet flour is perfect for creating light, fluffy baked goods; works wonders as a thickening agent in soups, sauces and pie fillings
• IDEAL FOR GLUTEN FREE FLOUR BLENDS: For the best results in gluten free baking, use tapioca flour in combination with other alternative flours like almond, coconut or cassava flour; adds elasticity and chew to your favorite recipes, bringing texture and flavor to all kinds of baked goods
• PALEO-FRIENDLY ESSENTIAL: Sourced from the cassava root, tapioca flour is a key ingredient of the paleo diet; a versatile addition to your pantry that fits a variety of dietary needs and recipes
• GLUTEN FREE & GRAIN FREE: Naturally gluten free and grain free, making it an excellent choice for those with dietary restrictions; produced in a dedicated gluten free facility and batch tested to ensure quality and safety
• IT STARTS WITH GOOD INGREDIENTS: A leader in natural foods since 1978, Bob’s Red Mill is committed to good ingredients made with the passion and expertise of our founder, Bob Moore; proudly 100% employee owned
Ingredients
Tapioca
Directions
Easy brazilian cheese bread: These chewy, cheesy bread rolls are our version of pao de queijo, a popular brazilian snack. 1 egg, 1/4 cup olive oil, 2/3 cup milk, 1 1/2 cups bob’s red mill tapioca flour, 1/2 cup grated cheddar cheese, 1/2 tsp salt. Preheat oven to 400 degrees F. Grease a standard muffin pan with butter or non-stick cooking spray. Combine all ingredients in a blender. Pulse until ingredients are completely combined, stopping to scrape down the sides of the blender with a spatula as needed. Pour batter into muffin tins, filling each one a little over halfway. Bake for about 20 minutes, until the tops of the buns are lightly browned. Cool for 2 minutes before removing from pan. Serve immediately. Makes 12 rolls.
Store in a cool, dry place. Keeps best sealed for freshness.
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Best by 31 Mar 2025.
Warnings
Manufactured in a facility that also uses tree nuts and soy.