So, lately I have been back to trying to eat better and feed the kids better, etc. Even my hubby and older son have decided that wheat is bad. The 13 year old goes around saying, "wheat is PAIN!"
He has agreed to do the Perfect Health Diet and my eats seem to reflect that too. Some rice and occasional potatoes and tapioca. Which brings me to wraps! A while ago a friend introduced me to Brazilian Cheese Bread, and we all love it. Well, the other day SavageDave mentioned that he was watching TV and that in Brazil they use tapioca in lots of things, including pancakes and I was intrigued. A quick google search resulted in finding one recipe, that was written with metric measurements and while, yes I can READ metric, my scale needs a new battery. So, I decided to wing it.
That morning I made breakfast pancakes, and while they were okay, they weren't much to write about. The kids ate them and I will work on improving that recipe. That night I made some that were more savory and those were a HIT! They work great as replacements for tortillas, or other wraps.
1 cup tapioca starch/flour
1 tbsp fat (oil or butter both work well) I personally like the buttery taste.
about 2/3 cup liquid (I used a combo of canned coconut milk and water)
1/2 tsp sea salt
approx 1 cup shredded cheese, not packed
1 room temperature egg
combine all ingredients, it should be runny like pancake batter, or even a little thinner than that.
heat skillet on medium...make sure you let it heat up, turn it on as you mix your ingredients together. A drop of water should "dance"
Now, you can do this part anyway you like, but after trial and error and due to the nature of tapioca flour the way I ended up doing it works well.
Use a "gravy" ladle or something that holds about 1/4 cup of batter. Pick up the pan and pour the batter into the hot pan and immediately start to tip it around in a circular motion to spread the batter into a thin crepe or pancake. I keep tipping until almost all the runny batter is gone to make them about 4-5 inches in diameter.
Let it sit, be patient don't rush, until the batter is dry on the top side and golden brown on the bottom and flip. Then wait until that side is golden. That's it.
If the pan is too hot you will get big bubbles, too cold and it will take forever and quite possibly stick. I used both my stainless skillet and cast iron, no oil on the pan.
I'm still working on a cracker. It'll be posted soon. Yummy!