The Tapioquinha, Brazil’s Gluten Free Burrito.
The gluten-free Tapioquinha (tap-e-o-keen-ya) is a new entry into America’s long-running affair with Latin American foods.
The Tapioquinha is the perfect substitute for Dishes using the versatile Mexican soft flour tortilla popular in American kitchens.
You’ll be thrilled to find the gluten-free Tapioquinha when the craving for your go-to soft tortilla hits while traveling in Basil.
Like the flour tortilla, the Tapioquinhas offer fantastic versatility, making them excellent substitutes for any dish made with tortillas. Their unique texture and taste bring a new twist to your favorite recipes.
100% gluten-free, Tapioquinhas are another alternative for persons with gluten intolerance and Celiac disease.
So, What’s in a Tapioquinha?
To make Tapioquinhas, you will need Goma, a by-product of processing the tuber-like Mandioca root, similar to Yucca, into a golden grainy meal known as Farinha. Farinha is the Portuguese word for all flours, but in most of Brazil, say Farinha, and people think Farinha de Mandioca.
After harvesting, the Mandioca root soaks in water for 4–5 days to soften. Next, it goes through a grinder, producing a coarse, yellowish meal. The ground Mandioca hangs in a Tipiti, a long…
