The changing of web hosts has happened, not without hiccups but it should all be smooth from now on. The great thing is the increased speed of my blog, in particular behind the scenes. I used to be able to go get a drink of water in between screens changing. And it kept going off line all the time. I spoke in a live chat with my previous host and they said they couldn’t do anything about it. My new host costs about 5 times as much but it will be well worth it in the end if I can work faster. Time is precious.
In the photo you can see a great food stack we had for dinner. Layers of eggplant, tomato, beef burger, poached egg and a sprinkling of parsley and sundried tomatoes. But anyone can make that or a version of it. What I am going to tell you about is that lonely little bread roll over on the side. As usual the photos were taken fast before the egg cooled down or slid off the stack so I didn’t think to get a shot of the inside of the roll. But I will definitely be making these again because they are grain and nut-free – my first bread since starting this food journey.
My mother dropped into work and we went off to have a cup of tea together and in the conversation, she mentioned tapioca flour not being a grain flour because it comes from the root vegetable called tapioca or cassava. So that evening after work I investigated tapioca flour and its properties and it is very like cornflour (which is not paleo). I managed to find this South American cheese bread recipe which uses tapioca starch and no other grains. The recipe was pretty much consistent everywhere I saw it so there is no specific source but the recipe was not my invention. This was so easy to make – it all went in the food processor and took no time to cook. And it tasted amazing. And that wasn’t just because I hadn’t had bread for ages because Adriano, who is a massive bread eater, loved these rolls too. Fresh and still warm they were delightful. I thought they would be no good the next day but I was wrong. I put one in the microwave for 20 seconds for breakfast and it tasted as if it had just come out of the oven.
If you are grain-free, gluten-free or nothing-free, do give these a try. I have since been experimenting with making tapioca rolls without cheese and last night I hit the jackpot by adding some coconut flour. Unfortunately there was no time for photos because Dario needed to eat and go out. The next time I make them, I will photograph them and give you the recipe. I am thrilled to have found bread I can eat and for it to be so good.
- 2.5 cups tapioca flour
- 3 cups Edam cheese (mozzarella would be equally good)
- 1 tsp baking powder
- pinch of salt
- 113gms/ 1 stick butter
- 2 large eggs
- 1-2 tbsp water, if needed
- Preheat oven to 350°F/180°C.
- Mix the flour, cheese, baking powder and salt in a food processor.
- Add the room temperature butter and eggs. Blend until it clumps together.
- Add a little water if necessary.
- Make small rounds of the dough and place on baking paper on an oven tray.
- Bake for about 10 minutes until cooked.
- Serve while warm. These can be re-heated the next day in a microwave and they become soft again.
Oh my goodness – you do keep us on our toes with all these new ingredients. I’m off to google tapioca flour now.
It more or less does what cornflour does and clumps up with liquid. I have used this quality to make a dough which stays together in my latest bread effort, which was a triumph. Coming soon. I find the tapioca flour in the same store I buy the coconut flour.
What a delicious meal! I love the stack!
Stacks really make a meal a little special, rather than slopping it all on a plate in a random manner.
Suzanne, oh, you are a life saver! You did all the leg work and research – now I can try these tapioca rolls! Can’t wait! Actually, in my country of the Philippines, we use a lot of cassava. We make it into cakes and bread, too! I should dig around if there is a “Paleo” or “SCD”-friendly version – not that I’m strictly labelling my diet this way per se 🙂 LOL.
I’m watching you too, Jen to see what you come up with. Together we will take the Paleo world by storm. I have just discovered cassava and the skies the limit. Wait for my next bread roll – it’s delicious.
Who knew a grain free diet could be so varied and delicious? You’ve certainly mastered the challenge, Suzanne! What gorgeous stacks…and as a bread lover, I know I’d be thrilled with these rolls 🙂
It is quite a challenge, Liz. I see what I would like to eat and then experiment to translate the recipe into grain and refined-sugar-free. It’s really quite enjoyable, especially when I hit the jackpot, taste-wise.
I’m glad you’re getting your issues sorted with your new hosting service. You are right – time is precious. It’s very frustrating when you have a lot to do on your blog and you keep getting those spinning wheels. I love the look of your eggplant stack – what a yummy dinner and that great you’ve found a bread you can eat xx
Ah, those spinning wheels! They can truly drive you crazy, especially when a whole heap of jobs are crammed into a few precious hours.
Woohoo! I have a bag of lonely tapioca flour in my collection of flours in the cupboard and I had been wondering how I was ever going to use it. You just answered my question. I have got to try these rolls! Thanks a bunch!
I have another recipe coming with a little coconut flour mixed in with the tapioca, which works great too. But these rolls are a good way to use up that flour. Tapioca is certainly an interesting flour.
What a scrumptious meal! The bread sounds really good and something for me to try. I’ve never used tapioca flour but now you’ve got me really interested. Can’t wait to see the coconut flour version too. Thanks for sharing and glad to hear your host move went well.
I love all this experimenting. Tapioca is a revelation because its properties are so different to other flours.
I love eggplant, what mouthwatering stacks! And your rolls look so tasty, you’d never know they are grain-free!
Stacks are a great way to present food. The rolls are a little paler than wheat bread rolls but they puff up and taste great.
Totally agree about time being precious. Sounds like your new host is a big step up – hope everything works well for you. Great looking stack, but I’m really impressed with the rolls. We eat grain, but have friends who don’t so this will be great to make. Thanks so much.
So far so good with the new host. I love the speed.
I think bread is one of the biggest hurdles in the grain-free world but I’m getting there.
You are really conquering your challenges…that is terrific. The stack looks yummy.
I love the challenge. It makes cooking exciting all over again.
I hope your new host works well for you. I think I have to change mine too very soon. I first saw your burger on foodgwaker or tasteology and I was impressed. We used to bake cassava bread while working in Antigua. The cassava fruit is very popular in Caribbean countries as it is inexpensive and easy to use.
This burger looks delicious.
So far, it’s working well and has sped things up no end. They also send me messages about what plugins to update and which ones will gives problems. I have used the Synthesis hosting service linked to Genesis.
Cassava bread seems to be a popular bread in various parts of the world, but I have only just discovered it.