Type what you have

Ingredients

• ✓ tapioca starch
• egg
• rice milk
• rice flour
• canola oil
• almond meal
• sugar
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
4. 4 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.

By Beth

Ingredients

• ✓ tapioca starch
• sorghum flour
• white sugar
• baking powder
• xanthan gum
• salt
• egg
• duck egg
• almond milk
• applesauce
• vanilla extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
2. 2 Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
3. 3 Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
4. 4 Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
5. 5 Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.

By Gen

Ingredients

• ✓ tapioca starch
• water
• vegetable oil
• salt
• mexican cheese blend
• egg
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Pour tapioca starch into a wide bowl.
3. 3 Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
4. 4 Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
5. 5 Drop spoonfuls of dough 1 inch apart on the baking sheets.
6. 6 Bake in the preheated oven until lightly golden, about 25 minutes.

By Moira

Ingredients

• ✓ tapioca starch
• water
• milk
• oil
• salt
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
3. 3 Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
4. 4 Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By Megan Hunter

Ingredients

• ✓ tapioca starch
• chicken tenderloin
• jerk seasoning
• granulated garlic
• egg
• hot sauce
• cornflake
• coconut flakes

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
3. 3 Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
4. 4 Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

By thedailygourmet

Ingredients

• ✓ tapioca starch
• white sugar
• butter
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
3. 3 Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
4. 4 Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

By Erick

Ingredients

• ✓ tapioca starch
• salt
• vegetable oil
• water
• milk
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ tapioca starch
• cooking spray
• egg
• milk
• cheese blend
• butter
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ tapioca starch
• ✓ tapioca starch
• banana
• banana
• white sugar
• salt
• turmeric
• vanilla extract
• coconut oil
• coconut milk
• white sugar
• water
• sesame seed

Instructions

1. 1 Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly.
2. 2 Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert.
3. 3 Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes.
4. 4 Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish.
5. 5 Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat.
6. 6 Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn.
7. 7 Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.

By Allrecipes Member

Ingredients

• ✓ tapioca starch
• olive oil
• pork roast
• onion
• garlic
• water
• soy sauce
• white vinegar
• sugar
• salt
• black pepper
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
4. 4 Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.

By thedailygourmet

Ingredients

• ✓ tapioca starch
• white sugar
• active dry yeast
• water
• rice flour
• oat flour
• cornstarch
• xanthan gum
• salt
• egg
• canola oil
• sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
4. 4 Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
5. 5 Allow to rise in the preheated warm oven, 30 to 40 minutes.
6. 6 Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
7. 7 Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

By Erron

Ingredients

• ✓ tapioca starch
• rice flour
• soy flour
• cinnamon
• baking soda
• baking powder
• nutmeg
• ginger
• dairy-free margarine
• brown sugar
• egg
• pumpkin puree
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
3. 3 Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By momx3pcm

Ingredients

• ✓ tapioca starch
• rice flour
• brown rice flour
• sorghum flour
• potato starch
• sweet rice flour
• rice starch
• baking powder
• vanilla powder
• sugar
• salt

Instructions

1. 1 Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

By Buckwheat Queen

Ingredients

• ✓ tapioca starch
• egg
• coconut butter
• vanilla extract
• white sugar
• all purpose baking flour
• trail mix
• salt
• nutmeg
• cinnamon
• ground ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
2. 2 Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
3. 3 Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

By Michelle2s

Ingredients

• ✓ tapioca starch
• butter
• white sugar
• brown rice flour
• sorghum flour
• potato starch
• milk
• baking powder
• nutmeg
• milk
• butter
• peach
• vanilla sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
2. 2 Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
3. 3 Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
4. 4 Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ tapioca starch
• cooking spray
• whole wheat elbow macaroni
• evaporated skim milk
• cheddar cheese
• dijon mustard
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Coat an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
5. 5 Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ tapioca starch
• whole wheat flour
• soy flour
• cinnamon
• clove
• baking soda
• salt
• water
• flax seed meal
• brown sugar
• vanilla extract
• currant
• carrot
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. 2 Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By cris ryan

Ingredients

• ✓ tapioca starch
• garlic powder
• salt
• black pepper
• chicken breast
• cooking spray
• tomato sauce
• gochujang
• honey
• soy sauce

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
3. 3 Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
5. 5 Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

By thedailygourmet

Ingredients

• ✓ tapioca starch
• dark chocolate
• cocoa powder
• salt
• sugar
• nonfat dry milk powder
• whole milk
• heavy cream
• milk
• almond
• butter
• white sugar
• brown sugar
• milk
• salt
• marshmallow

Instructions

1. 1 Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
2. 2 Mix sugar and milk powder together in a small bowl.
3. 3 Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
4. 4 Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
5. 5 Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
6. 6 Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
8. 8 Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
9. 9 Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
10. 10 While almonds are cooling, spread marshmallows out on the second baking sheet.
11. 11 Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
12. 12 Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

By LauraF

Ingredients

• ✓ tapioca starch
• cornstarch
• millet flour
• sweet rice flour
• teff flour
• flax seed
• psyllium husk
• guar gum
• egg
• water
• canola oil
• white vinegar
• active dry yeast
• salt
• milk powder
• sugar

Instructions

1. 1 Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
2. 2 Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
3. 3 Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

By Caroline Booy

Ingredients

• ✓ tapioca starch
• garlic
• sugar
• apple cider vinegar
• olive oil
• egg
• active dry yeast
• water
• sugar
• salt
• oregano
• italian seasoning
• xanthan gum
• baking powder
• parmesan cheese
• cornstarch
• chickpea flour
• all purpose baking flour

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
2. 2 Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
3. 3 Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
4. 4 Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
5. 5 Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
6. 6 Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

By Lisa

Ingredients

• ✓ tapioca starch
• heavy cream
• coffee bean
• milk
• sugar
• nonfat dry milk powder
• vanilla extract
• milk
• coffee-flavored liqueur

Instructions

1. 1 Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
2. 2 Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
3. 3 Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
4. 4 Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
5. 5 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.

By LauraF

Ingredients

• ✓ tapioca starch
• vanilla extract
• vegetable oil
• applesauce
• coconut flakes
• walnut
• carrot
• soy yogurt
• pineapple
• nutmeg
• salt
• xanthan gum
• baking soda
• baking powder
• cinnamon
• potato starch
• sugar
• rice flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
2. 2 Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By shadelta

Ingredients

• ✓ tapioca starch
• water
• short-grain white rice
• coconut milk
• sugar
• salt
• sugar
• mango
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
7. 7 Sprinkle with sesame seeds.

By Michelle

Ingredients

• ✓ tapioca starch
• rice flour
• water
• coconut milk
• sugar
• yeast
• vanilla extract
• salt
• oil

Instructions

1. 1 Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
2. 2 Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

By NPFamily Recipes

Ingredients

• ✓ tapioca starch
• parmesan cheese
• tomato paste
• corn
• pea
• chicken broth
• ground beef
• black pepper
• salt
• garlic
• onion
• carrot
• olive oil
• black pepper
• salt
• butter
• chicken broth
• cauliflower
• sweet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
4. 4 Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
5. 5 Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.

By A Day In the Kitchen

Ingredients

• ✓ tapioca starch
• rice flour
• butter
• confectioners sugar
• potato starch
• rhubarb
• white sugar
• egg
• rice flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust is bubbling, about 18 minutes.
4. 4 Combine rhubarb, white sugar, eggs, ⅓ cup rice flour, and salt in a bowl until well combined; spoon topping over crust.
5. 5 Bake in the preheated oven until topping is bubbling, about 35 minutes.

By efollendorf

Ingredients

• ✓ tapioca starch
• milk
• egg
• hot pepper sauce
• flour
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ tapioca starch
• rice flour
• buckwheat flour
• potato starch
• white sugar
• brown sugar
• butter
• egg
• egg yolk
• ricotta cheese
• white sugar
• brown sugar
• egg yolk
• blueberry

Instructions

1. 1 Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
2. 2 Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
3. 3 Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
4. 4 Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
5. 5 Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
6. 6 Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

By Buckwheat Queen

Ingredients

• ✓ tapioca starch
• sweet onion
• red wine
• honey
• dijon mustard
• lemon juice
• garlic
• thyme
• rosemary
• basil
• salt
• black pepper
• lamb chop

Instructions

1. 1 Combine onion and red wine in a slow cooker.
2. 2 Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
3. 3 Dip lamb chops in the honey-mustard mixture and massage until fully coated.
4. 4 Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining honey-mustard mixture on top.
5. 5 Cover slow cooker and cook on Low for 4 1/2 hours.

By walliser