Type what you have

Ingredients

• ✓ tapioca flour
• egg
• almond flour
• almond milk
• vanilla extract
• baking soda
• baking powder
• salt

Instructions

1. 1 Beat eggs in a bowl until smooth; whisk in almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt until batter is just combined.
2. 2 Heat a lightly oiled griddle over medium-high heat or an electric frying pan according to the manufacturer's instructions. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Eshug

Ingredients

• ✓ tapioca flour
• egg
• applesauce
• vanilla extract
• almond flour
• cinnamon
• baking soda
• salt
• water
• coconut oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix well to combine.
3. 3 Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl.
4. 4 Add to egg mixture and mix until just combined. Add water until pancake batter is desired thickness. Set batter aside to rest for 15 minutes.
5. 5 Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form in the center and the edges are dry, 3 to 4 minutes.
6. 6 Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
7. 7 Serve and enjoy!

By PiePony

Ingredients

• ✓ tapioca flour
• mochiko
• sweet white rice flour
• granulated sugar
• baking powder
• salt
• milk
• butter
• vanilla extract
• egg
• canola oil
• powdered sugar
• milk
• vanilla extract
• freeze dried fruit

Instructions

1. 1 Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
2. 2 Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
3. 3 Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
4. 4 Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
5. 5 Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
6. 6 Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
7. 7 For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
8. 8 Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

By Keaton Larson

Ingredients

• ✓ tapioca flour
• rice flour
• white sugar
• baking soda
• baking powder
• salt
• egg
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
2. 2 Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
3. 3 Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

By ChristinaBunny

Ingredients

• ✓ tapioca flour
• rice flour
• potato starch
• buttermilk powder
• sugar substitute
• baking powder
• baking soda
• salt
• xanthan gum
• egg
• canola oil
• water

Instructions

1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Ingredients

• ✓ tapioca flour
• egg
• egg white
• almond milk
• vanilla extract
• coconut sugar
• gelatin
• baking powder
• coconut flour
• almond flour
• salt
• arrowroot flour

Instructions

1. 1 Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
2. 2 Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Todd DeRosa

Ingredients

• ✓ tapioca flour
• brown rice flour
• rice flour
• sugar
• xanthan gum
• salt
• butter
• milk
• cooking spray
• sea salt

Instructions

1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Ingredients

• ✓ tapioca flour
• coconut water
• white sugar
• coconut water
• fish sauce
• shrimp
• ginger root
• garlic
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ tapioca flour
• cooking spray
• almond flour
• coconut sugar
• pumpkin puree
• coconut oil
• mini chocolate chip
• egg white
• pumpkin pie spice
• cinnamon
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ tapioca flour
• all-purpose flour
• shortening
• water
• salt
• cherry
• sugar
• vanilla extract
• butter

Instructions

1. 1 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
2. 2 Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Meanwhile, mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
5. 5 Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut leftover dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
6. 6 Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

By Jessica

Ingredients

• ✓ tapioca flour
• buttermilk
• hot sauce
• chicken thigh
• all-purpose flour
• cajun seasoning
• garlic salt
• honey powder
• paprika
• cayenne pepper
• honey

Instructions

1. 1 Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes
2. 2 Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and shake off excess. Discard buttermilk mixture. Dredge thighs in flour mixture to coat both sides; shake off excess. Place coated thighs, unstacked, onto a plate.
3. 3 Preheat an air fryer to 360 degrees F (175 degrees C) according to manufacturer's instructions.
4. 4 Place chicken thighs into air fryer basket; cook 15 minutes. Flip thighs; continue cooking until thighs are no longer pink in centers and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer; drizzle each thigh with 1 teaspoon honey.

By thedailygourmet

Ingredients

• ✓ tapioca flour
• water
• soy sauce
• white sugar
• mirin
• tater drum
• vegetable oil
• cabbage
• squid
• fish flakes
• mayonnaise
• soy sauce
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness

Ingredients

• ✓ tapioca flour
• brown rice flour
• cornstarch
• baking powder
• salt
• baking soda
• xanthan gum
• white sugar
• vegetable shortening
• skim milk
• strawberry
• whipped topping

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.
4. 4 Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
5. 5 Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

By Dawn Opicka Stier

Ingredients

• ✓ tapioca flour
• all purpose flour
• garlic salt
• herbes de provence
• chicken thigh
• olive oil
• butter
• garlic
• tomato sauce
• heavy cream
• milk
• red pepper flake
• spinach
• pecorino romano cheese

Instructions

1. 1 Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.
3. 3 Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.

By thedailygourmet

Ingredients

• ✓ tapioca flour
• banana
• applesauce
• honey
• almond butter
• butter
• egg
• coconut flour
• gluten-free oat
• dark chocolate
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
3. 3 Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
4. 4 Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.

By JillAnn

Ingredients

• ✓ tapioca flour
• walnut
• semisweet chocolate chip
• cocoa powder
• sorghum flour
• teff flour
• cocoa powder
• xanthan gum
• salt
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2. 2 Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
3. 3 Beat butter and sugar together in a separate large bowl until creamy and lighter in color. Stir in eggs and vanilla extract.
4. 4 Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips.
5. 5 Spread batter into the prepared baking pan.
6. 6 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By Lindsay L

Ingredients

• ✓ tapioca flour
• cooking spray
• vanilla whey protein powder
• sorghum flour
• arrowroot flour
• oat flour
• baking powder
• pumpkin pie spice
• xanthan gum
• egg
• zucchini
• applesauce
• stevia powder
• canola oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Ingredients

• ✓ tapioca flour
• buttermilk
• maple syrup
• egg
• garlic
• chicken thigh
• all-purpose flour
• salt
• paprika
• paprika
• onion
• black pepper
• cayenne pepper
• granulated garlic
• honey powder

Instructions

1. 1 Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.
2. 2 Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.
3. 3 Preheat an air fryer to 380 degrees F (190 degrees C).
4. 4 Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.
5. 5 Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.

By thedailygourmet

Ingredients

• ✓ tapioca flour
• water
• portobello mushroom
• sage
• rosemary
• tomato
• beef broth
• garlic
• celery
• green bean
• carrot
• potato
• bacon
• black pepper
• salt
• olive oil
• red wine
• beef stew meat

Instructions

1. 1 Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
2. 2 Remove beef from the wine and pat dry with paper towels. Reserve the wine.
3. 3 Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
4. 4 Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
5. 5 Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

By Allrecipes Member

Ingredients

• ✓ tapioca flour
• milk
• olive oil
• salt
• egg
• mozzarella cheese
• parmesan cheese
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Place tapioca flour in a mixing bowl; set aside.
3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ tapioca flour
• sweet rice flour
• cornstarch
• xanthan gum
• salt
• sugar

Instructions

1. 1 Mix rice flour, tapioca flour, cornstarch, xanthan gum, salt, and sugar together in a bowl; pour into a sealable container for storage.

By Melissa

Ingredients

• ✓ tapioca flour
• water
• ghee
• egg
• coconut flour
• sea salt

Instructions

1. 1 Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
2. 2 Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

By A Day In the Kitchen

Ingredients

• ✓ tapioca flour
• water
• oil
• salt
• egg
• yogurt
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Ingredients

• ✓ tapioca flour
• rice flour
• salt
• baking soda
• baking powder
• xanthan gum
• egg
• sugar
• mayonnaise
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

By Amy

Ingredients

• ✓ tapioca flour
• blueberry
• water
• honey
• lemon juice
• cinnamon
• nutmeg
• cornstarch
• arrowroot flour

Instructions

1. 1 Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
2. 2 Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.

By sqq100

Ingredients

• ✓ tapioca flour
• cornmeal
• rice flour
• buckwheat flour
• baking powder
• baking soda
• salt
• butter
• milk
• egg
• honey
• vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
2. 2 Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
3. 3 Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ tapioca flour
• brown sugar
• white sugar
• egg
• peanut butter
• cashew butter
• margarine
• baking soda
• corn flour
• potato flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

By Catherine

Ingredients

• ✓ tapioca flour
• powdered milk
• rice flour
• potato starch
• infant rice cereal
• egg white
• white sugar
• baking powder
• cream of tartar
• ascorbic acid
• butter

Instructions

1. 1 Grind the powdered milk until fine.
2. 2 Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ tapioca flour
• rice flour
• millet flour
• arrowroot flour
• guar gum
• baking powder
• baking soda
• salt
• lemon
• water
• mayonnaise
• sugar
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Ingredients

• ✓ tapioca flour
• buttermilk
• hot sauce
• garlic salt
• black pepper
• egg
• all-purpose flour
• salt
• brown sugar
• garlic powder
• paprika
• onion powder
• oregano
• black pepper
• chicken thigh

Instructions

1. 1 Combine buttermilk and hot sauce in a shallow dish; mix to combine.
2. 2 Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
3. 3 Beat egg in a shallow bowl.
4. 4 Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
5. 5 Dip chicken thighs into prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
6. 6 Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
7. 7 Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and juices run clear, an additional 10 minutes.

By thedailygourmet