25+ Easy and Quick Tapioca Flour Bread Recipes to Try Today

If you’re on a gluten-free journey or simply looking to diversify your baking repertoire, tapioca flour is a versatile ingredient that can elevate your bread-making game.

Derived from cassava root, tapioca flour is known for its unique texture, chewy consistency, and ability to create light and airy baked goods.

In this article, we will explore 25+ delectable tapioca flour bread recipes that cater to various tastes and dietary preferences.

From fluffy banana bread and cheesy breadsticks to savory quiche crusts and sweet pudding cakes, these recipes promise to delight your taste buds while offering gluten-free alternatives.

Get ready to discover the magic of tapioca flour and elevate your baking skills with these delicious recipes!

25+ Easy and Quick Tapioca Flour Bread Recipes to Try Today

Baking with tapioca flour opens up a world of possibilities for creating gluten-free bread that is not only delicious but also satisfying.

With the 25+ recipes shared in this article, you can experiment with various flavors and textures to find your new favorites.

Whether you’re looking for a hearty loaf, a quick snack, or a sweet treat, there’s something here for everyone.

Embrace the flexibility of tapioca flour and start your baking adventure today!

Your friends and family will love these unique breads, and you’ll have the satisfaction of making something wholesome and delicious from scratch.

Cheesy Tapioca Flour Bread

This cheesy tapioca flour bread is a delightful gluten-free alternative to traditional bread. It’s soft, stretchy, and packed with flavor, making it perfect for sandwiches or as a side to your favorite soups. The addition of cheese not only enhances the taste but also contributes to a delightful texture that pulls apart beautifully.

Ingredients:

• 2 cups tapioca flour
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup olive oil
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the tapioca flour, baking powder, garlic powder, and salt.
3. In another bowl, whisk together the eggs, milk, and olive oil until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth dough forms. Fold in the shredded cheese until evenly distributed.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cheesy tapioca flour bread is best enjoyed fresh out of the oven, but it can also be stored in an airtight container for a few days. Its stretchy texture makes it an excellent option for grilled cheese sandwiches or toast. Feel free to experiment with different types of cheese or add herbs and spices to customize the flavor to your liking.

Sweet Tapioca Flour Banana Bread

This sweet tapioca flour banana bread is a healthy twist on a classic favorite. Made with ripe bananas and honey, it’s moist, flavorful, and gluten-free. This recipe is perfect for breakfast or a nutritious snack, offering a delightful blend of sweetness and a soft, tender crumb.

Ingredients:

• 2 cups tapioca flour
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, honey, melted coconut oil, and eggs until well combined.
3. In another bowl, whisk together the tapioca flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sweet banana bread is perfect for breakfast or as a midday snack, and it’s an excellent way to use overripe bananas. The natural sweetness from the bananas and honey means you won’t need any added sugars, making it a wholesome choice for the whole family. This bread also freezes well, so you can enjoy it later!

Herbed Tapioca Flour Focaccia

This herbed tapioca flour focaccia is an aromatic and gluten-free bread that’s easy to make and absolutely delicious. Infused with fresh herbs and olive oil, it’s perfect as an appetizer, snack, or side dish for your meals. Its unique texture and flavor profile will impress anyone who tries it.

Ingredients:

• 2 cups tapioca flour
• 1 cup warm water
• 1/4 cup olive oil, plus extra for drizzling
• 1 tablespoon dried Italian herbs (or fresh, finely chopped)
• 1 teaspoon salt
• 1 teaspoon baking powder
• Coarse sea salt for topping

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the tapioca flour, baking powder, salt, and dried herbs.
3. Gradually add the warm water and olive oil to the dry ingredients, mixing until a sticky dough forms.
4. Transfer the dough to the prepared baking sheet and use your fingers to spread it out into a rectangle or circle, about 1/2 inch thick.
5. Use your fingertips to make dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with coarse sea salt.
6. Bake for 20-25 minutes or until the focaccia is golden and slightly crispy on the edges.
7. Remove from the oven and let it cool slightly before slicing.

This herbed focaccia is best served warm, drizzled with additional olive oil or balsamic vinegar for dipping. Its aromatic flavors make it an ideal accompaniment to soups, salads, or even as a base for bruschetta. You can customize it by adding your favorite toppings, such as olives, sun-dried tomatoes, or caramelized onions. Enjoy this delightful bread fresh from the oven for an irresistible treat!

Garlic Butter Tapioca Flour Rolls

These garlic butter tapioca flour rolls are a delightful addition to any meal. Soft, fluffy, and infused with garlic butter, these rolls are perfect for soaking up sauces or serving alongside your favorite dishes. They’re gluten-free and incredibly easy to make, making them a fantastic choice for any bread lover.

Ingredients:

• 2 cups tapioca flour
• 1/2 cup warm water
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large mixing bowl, combine the tapioca flour, garlic powder, baking powder, and salt.
3. In another bowl, whisk together the warm water, melted butter, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
5. Divide the dough into equal portions and place them into the prepared muffin tin.
6. Bake for 15-20 minutes or until the rolls are golden brown and a toothpick inserted into the center comes out clean.
7. Once baked, brush the tops with additional melted butter and sprinkle with fresh parsley.

These garlic butter rolls are best served warm and are perfect for family dinners or special occasions. Their soft and buttery texture makes them a favorite among both gluten-free and traditional bread lovers. Pair them with a rich soup or enjoy them with a savory spread for a delicious treat. You can also experiment by adding herbs or cheese to the dough for a unique twist!

Cinnamon Sugar Tapioca Flour Donuts

Indulge in these delightful cinnamon sugar tapioca flour donuts, which offer a unique, gluten-free twist on a classic treat. Light and fluffy, these donuts are perfect for breakfast or as an afternoon snack. Coated in cinnamon sugar, they are sweet, flavorful, and sure to please everyone in the family.

Ingredients:

• 2 cups tapioca flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar or granulated sugar
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon cinnamon (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a mixing bowl, combine the tapioca flour, almond flour, coconut sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the milk, eggs, and melted coconut oil until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about halfway.
6. Bake for 15-18 minutes, or until the donuts are golden and a toothpick comes out clean.
7. While the donuts are baking, mix the granulated sugar and cinnamon together in a bowl.
8. Once the donuts are done, let them cool for a few minutes, then dip them in the cinnamon sugar mixture to coat.

These cinnamon sugar donuts are best enjoyed fresh and warm. They offer a delightful sweetness and a warm spice that makes them perfect for any occasion. Serve them with coffee or tea for a cozy treat or enjoy them as a special breakfast item. You can also try adding a glaze or frosting for an extra touch of sweetness!

Tapioca Flour Pizza Crust

This tapioca flour pizza crust is a fantastic gluten-free alternative for pizza lovers. Its chewy and crispy texture makes it perfect for holding your favorite toppings. Quick to prepare, this crust is versatile and can be topped with anything from classic tomato sauce and cheese to gourmet toppings.

Ingredients:

• 2 cups tapioca flour
• 1/2 cup warm water
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon Italian seasoning (optional)
• 1 teaspoon baking powder
• Cornmeal (for dusting)

Instructions:

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper, lightly dusting it with cornmeal.
2. In a large mixing bowl, combine the tapioca flour, salt, Italian seasoning, and baking powder.
3. Gradually add the warm water and olive oil, mixing until a smooth dough forms. The dough should be slightly sticky but manageable.
4. Transfer the dough to the prepared baking sheet and use your hands to spread it out into a round or rectangular shape, about 1/4 inch thick.
5. Bake the crust for 10-12 minutes, or until it starts to turn golden.
6. Remove the crust from the oven and add your favorite sauce, cheese, and toppings.
7. Return the pizza to the oven and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

This tapioca flour pizza crust is not only easy to make but also allows you to enjoy pizza without gluten. Its chewy texture and golden edges make it a hit at any pizza night. Customize it with your favorite toppings or try different herbs in the crust for added flavor. This pizza is sure to be a crowd-pleaser, satisfying both gluten-free diets and traditional pizza lovers alike!

Tapioca Flour Flatbreads

These versatile tapioca flour flatbreads are quick and easy to prepare, making them a perfect option for wraps, dips, or even as a side for your favorite dishes. Soft and pliable, these flatbreads are gluten-free and can be customized with various herbs and spices for added flavor.

Ingredients:

• 2 cups tapioca flour
• 3/4 cup warm water
• 1 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1 tablespoon olive oil (optional)
• Fresh herbs (like rosemary or thyme) for flavor (optional)

Instructions:

1. In a large mixing bowl, combine the tapioca flour, salt, and garlic powder (if using).
2. Gradually add the warm water and olive oil, mixing until a smooth and sticky dough forms.
3. Divide the dough into small balls, about the size of a golf ball.
4. On a lightly floured surface (using additional tapioca flour), flatten each ball with your hands or a rolling pin into thin rounds.
5. Heat a non-stick skillet over medium heat and cook each flatbread for about 2-3 minutes on each side until lightly golden and cooked through.
6. Stack the cooked flatbreads on a plate and cover them with a clean kitchen towel to keep them warm.

These tapioca flour flatbreads are best served warm, making them perfect for wrapping around grilled meats, veggies, or even enjoying with dips like hummus or tzatziki. Their soft texture and neutral flavor make them a fantastic alternative to traditional bread, allowing you to enjoy a gluten-free option without sacrificing taste. You can also experiment by adding spices or seeds to the dough for a unique twist!

Chocolate Chip Tapioca Flour Cookies

Satisfy your sweet tooth with these delicious chocolate chip tapioca flour cookies. These cookies are gluten-free, soft, and chewy, making them a delightful treat for anyone looking for a healthier dessert option. The combination of chocolate and a subtle sweetness will leave you craving more.

Ingredients:

• 2 cups tapioca flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup melted coconut oil
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the tapioca flour, almond flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
7. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate chip tapioca flour cookies are perfect for sharing or enjoying with a glass of milk or a cup of tea. Their soft, chewy texture and rich chocolate flavor make them a favorite among both gluten-free and regular cookie lovers. You can easily customize the recipe by adding nuts, dried fruits, or even a pinch of sea salt on top for an extra touch of flavor. Enjoy these cookies fresh out of the oven or store them in an airtight container for a sweet treat throughout the week!

Tapioca Flour Vegetable Pancakes

These tasty tapioca flour vegetable pancakes are a healthy and delicious way to incorporate more veggies into your diet. Packed with nutrients and flavor, they make a perfect breakfast, snack, or side dish. Their crispy exterior and soft interior make them a satisfying option that everyone will love.

Ingredients:

• 1 cup tapioca flour
• 1 cup grated vegetables (such as zucchini, carrots, or spinach)
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon olive oil (for frying)

Instructions:

1. In a large bowl, combine the tapioca flour, grated vegetables, eggs, milk, salt, black pepper, and garlic powder (if using). Mix until a thick batter forms.
2. Heat a non-stick skillet over medium heat and add a tablespoon of olive oil.
3. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of a spatula.
4. Cook for about 3-4 minutes on each side, or until the pancakes are golden brown and cooked through.
5. Repeat with the remaining batter, adding more oil as needed.

These vegetable pancakes are best served warm, perhaps with a dollop of yogurt or a sprinkle of fresh herbs on top. They are a versatile dish that can be enjoyed at any time of the day. You can also customize the recipe by using your favorite vegetables or adding spices for an extra kick. They’re an excellent way to use up leftover vegetables, making them a practical and nutritious choice for busy weeknights or leisurely weekend breakfasts!

Tapioca Flour Banana Bread

This delightful tapioca flour banana bread is a gluten-free twist on a classic favorite. Moist, sweet, and full of banana flavor, it’s perfect for breakfast, a snack, or dessert. With simple ingredients, this recipe will quickly become a staple in your baking repertoire.

Ingredients:

• 2 cups tapioca flour
• 3 ripe bananas, mashed
• 1/2 cup almond flour
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the tapioca flour, almond flour, baking soda, salt, and cinnamon (if using).
3. In another bowl, mix together the mashed bananas, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This tapioca flour banana bread is best enjoyed fresh, but it also stores well for a few days. Serve it warm or at room temperature, and enjoy it plain or with a smear of nut butter for added richness. The combination of tapioca and almond flour gives the bread a wonderful texture, while the bananas provide natural sweetness. It’s an excellent way to use overripe bananas, and you can easily customize the recipe by adding spices or different mix-ins to suit your taste!

Tapioca Flour Cheesy Breadsticks

These delicious tapioca flour cheesy breadsticks are perfect for snacking or as a side dish. Stretchy, cheesy, and full of flavor, they are great for dipping into marinara sauce or enjoying on their own. This gluten-free recipe will satisfy your cravings without compromising on taste.

Ingredients:

• 1 cup tapioca flour
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the tapioca flour, mozzarella cheese, Parmesan cheese, garlic powder, and salt.
3. In a small saucepan, heat the water and olive oil over medium heat until warm, but not boiling.
4. Pour the warm water and olive oil mixture into the dry ingredients and mix until a dough forms. The dough will be sticky.
5. Transfer the dough to the prepared baking sheet and spread it out into a rectangular shape, about 1/4 inch thick.
6. Using a knife or pizza cutter, score the dough into stick shapes without cutting all the way through.
7. Bake for 15-20 minutes, or until the edges are golden and the cheese is bubbling.
8. Remove from the oven, garnish with fresh herbs if desired, and allow to cool slightly before serving.

These cheesy breadsticks are best enjoyed warm, with a side of marinara sauce for dipping. They make a fantastic appetizer or snack and are sure to please both gluten-free and regular eaters alike. The gooey cheese and chewy texture create a delightful contrast, and you can easily adapt the flavors by adding herbs or spices to the dough. Perfect for parties, game nights, or a cozy family meal!

Tapioca Flour Pumpkin Muffins

Embrace the flavors of fall with these delicious tapioca flour pumpkin muffins. Moist, spiced, and packed with pumpkin goodness, these muffins are a great way to enjoy seasonal flavors. They are gluten-free and make for a perfect breakfast or snack option, suitable for any time of the year.

Ingredients:

• 1 cup tapioca flour
• 1 cup canned pumpkin puree
• 1/2 cup almond flour
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the tapioca flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix together the pumpkin puree, honey or maple syrup, melted coconut oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If desired, fold in walnuts or pecans.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

These tapioca flour pumpkin muffins are a delightful treat that can be enjoyed warm or at room temperature. They are perfect for breakfast, brunch, or an afternoon snack. The combination of spices and pumpkin creates a comforting flavor profile that is loved by many. You can also customize the recipe by adding chocolate chips or dried fruit for added sweetness. These muffins are sure to be a hit with family and friends, making them an ideal addition to any gathering or simply for enjoying at home!

Tapioca Flour Cinnamon Rolls

Indulge in these delicious tapioca flour cinnamon rolls that offer a gluten-free alternative to the classic treat. Soft, fluffy, and filled with a sweet cinnamon mixture, these rolls are perfect for breakfast or dessert. Drizzle them with icing for an extra touch of sweetness!

Ingredients:

• 2 cups tapioca flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup warm milk (dairy or non-dairy)
• 2 large eggs
• 1 tablespoon cinnamon
• 1/4 cup brown sugar (for filling)
• 1/4 cup powdered sugar (for icing)
• 1 tablespoon milk (for icing)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the tapioca flour, almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together the melted coconut oil, warm milk, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
5. Roll out the dough between two pieces of parchment paper into a rectangle, about 1/4 inch thick.
6. In a small bowl, mix the cinnamon and brown sugar for the filling. Spread the mixture evenly over the rolled-out dough.
7. Carefully roll the dough tightly from one end to the other, then slice into 1-inch pieces and place them in the greased baking dish.
8. Bake for 20-25 minutes, or until golden brown and cooked through.
9. To make the icing, whisk together powdered sugar and milk until smooth. Drizzle over warm rolls before serving.

These tapioca flour cinnamon rolls are best enjoyed fresh from the oven, when they are soft and warm. The combination of sweet cinnamon and a fluffy texture makes them a delightful treat for breakfast or as a dessert. They can also be made ahead of time and warmed up, making them a convenient option for busy mornings. Enjoy these indulgent rolls with a cup of coffee or tea for a cozy experience that everyone will love!

Tapioca Flour Quiche Crust

This versatile tapioca flour quiche crust is a fantastic gluten-free base for your favorite savory quiche fillings. With its flaky texture and subtle flavor, it pairs well with a variety of ingredients, making it perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 1 1/2 cups tapioca flour
• 1/2 cup almond flour
• 1/4 cup cold butter or coconut oil, cubed
• 1/4 teaspoon salt
• 1 large egg
• 4-5 tablespoons cold water

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, combine the tapioca flour, almond flour, and salt.
3. Add the cubed butter or coconut oil and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Add the egg and mix until combined. Gradually add cold water, one tablespoon at a time, until the dough comes together.
5. Press the dough into the bottom and up the sides of the prepared pie dish evenly.
6. Pre-bake the crust for 10-12 minutes, until slightly golden. Remove from the oven and let cool slightly before adding your filling.

This tapioca flour quiche crust serves as a great foundation for a variety of fillings, such as eggs, cheese, vegetables, and meats. Once filled, bake the quiche according to your filling recipe. The crust’s unique texture complements any filling, making it a great choice for gatherings or family meals. Not only is this crust gluten-free, but it also offers a delightful alternative to traditional flour-based crusts. Enjoy a slice for breakfast or as a savory snack any time of day!

Tapioca Flour Lemon Pudding Cake

This delightful tapioca flour lemon pudding cake is a light and refreshing dessert that’s perfect for any occasion. With its zesty lemon flavor and a creamy texture, this gluten-free cake is a wonderful way to satisfy your sweet tooth while enjoying a citrusy twist.

Ingredients:

• 1/2 cup tapioca flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 3 large eggs, separated
• 1 teaspoon baking powder
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the tapioca flour, sugar, salt, milk, lemon juice, lemon zest, and egg yolks until smooth.
3. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the lemon mixture, being careful not to deflate the whites.
4. Stir in the baking powder and gently mix until combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
7. Dust with powdered sugar before serving, if desired.

This tapioca flour lemon pudding cake is best served chilled or at room temperature. Its light and airy texture makes it a perfect finish to any meal, and the bright lemon flavor adds a refreshing touch. It can also be garnished with fresh berries or whipped cream for added flair. This dessert is a delightful way to enjoy the flavors of spring or summer any time of year, and it’s sure to impress your guests with its unique taste and gluten-free qualities!

Note: More recipes​ are coming soon!