Many folks--especially managing or recovering from chronic illness--have a gluten sensitivity, even to foods that cross with gluten, or can stir up the same reaction as if you had eaten gluten itself (how do you know if you are gluten sensitive or what foods cross-react in your unique system? Stay tuned for another post). Is gluten a bad thing? Not for some, but for our family, our health is best when we use alternative flours, and this brings me to one of my favorites: tapioca.
Tapioca is a prebiotic, which essentially means "fodder for the good bacteria in our microbiome." We can always have too much of a good thing, which is why moderation or "on occassion" is a good rule of thumb, and this holds true even of the healthiest of foods. Those with small intestinal bacteria overgrowth (SIBO)--a condition you may have even if you don't know it!--need to be careful with prebiotic flours such as tapioca, as the richness of this flour can feed microbes that are in the wrong place, which is often the case with SIBO. Not sure if you have SIBO? Look for upcoming posts soon for a whole discussion.
For now, though, here is one of my favorite recipes using tapioca that I use weekly for my family. These crepes, especially with heated berries on top, taste amazing, and sometimes conjure the feeling of sitting in a French cafe deep in the heart of Paris, enjoying this simple gorgeous pleasure.
You will need:
- 1 cup(s) tapioca flour or starch (we prefer to use Chebe mix from Amazon)
- 1 cup(s) coconut milk, full fat, or 1 cup raw milk cream (for those who do not tolerate coconut milk). Also: if you cannot tolerate either, these crepes still come out amazing! Eliminating this ingredient will still you give you amazingness
- 1 large eggs
- 1/4 teaspoon sea salt
- Toppings of choice for crepes: we use fresh berries, you can max it up with sauteed vegetables, applesauce, cinnamon, etc.)
- Combine all the ingredients in a medium bowl and mix completely.
- Smear fat of choice (butter, ghee, etc.) across a wrought-iron pan (our preference) or some other non-stick skillet.
- Heat over medium heat.
- When hot, pour in about 1/3 cup of the crepe mixture and tilt the pan in all directions to spread out batter to desired thickness.
- Cook both sides until very lightly browned (2-3 minutes on each side).
- Top with desired ingredients and serve warm or cold.