From my experience, tapioca and arrowroot seem to be pretty interchangeable. I would think you could just sub one for the other in just about any recipe. With that being said, I haven't tried it, so I can't say for sure how it'll turn out. If you do try it though, let me know so I can note that in the recipe! I hope it works out. :)
They are obtained from root vegetables of different plants. Arrowroot starch is procured from the Maranta arundinacea plant whereas tapioca is produced from cassava root. They both are gluten-free and are used as thickeners in food. Arrowroot combines well with acidic ingredients while tapioca is not recommended with highly acidic food. On the other hand, tapioca works well in milk-based recipes whereas arrowroot is generally avoided in dairy-based recipes. In baking, Arrowroot can be used in smaller amounts, combined with another gluten-free flour like almond flour. It’s too starchy to use on its own. It can also be used as a thickener in the same way tapioca starch can be. Tapioca starch can be an excellent substitution for arrowroot powder for a thickener as tapioca starch will work in the same fashion.
I like to take 1 plantain and 2 eggs mix them in a magic bullet for a great pancake substitute. I use the leftover plantain pancakes to make sandwiches with. Use the batter like you would regular pancake batter. I prefer the plantain to be green but if you like a sweeter pancake use the plantain when it is yellow.
I gave the 'bread' a try - but found that the mixture was really dry. I w your reference to 'dollops' and wondered if you had rather moister 'dollops'!! I am new to plantain use - so not quite sure if the plantains were too 'ripe' or old etc!!! The end result was somewhat dry substance after they were cooked! Not sure what I did wrong - but the ideas is fantastic - now I have perfect the execution!!! Any tips!? You are really adept with the use of plantains! Brilliant!!! Elizabeth
Oh no! That stinks. What color were the plantains that you used? It takes a bit of kneading to get the tapioca completely incorporated; maybe there was an issue there? The dough will be pretty thick, but it shouldn't be powdery dry. I really wanna help you figure this out! :D I thought this was a "fail-proof" recipe, but another commenter had the same problem. Have you tried the recipe again? Plantains can vary in size, and that change the amount of tapioca needed by +/- a few tablespoons. If you try again, just slowly add the tapioca in. If you notice it starts getting "too" dry, let me know how much you had left over. There may be an issue with temperature, or over cooking as well. Hope this helped.
I found the mixture really dry too, and since i only have a blender at the moment I couldn't get the plantains pureed, just chopped. So I added 2 eggs to the puree and a pinch of baking soda. They are in the oven right now, we'll see how they turn out!
Soo.. how'd they turn out? :D A good blender or food processor definitely helps. Ripe plantains could probably be mushed up by hand, but you should get a thick paste out of the yellow plantains. Ripe plantain will work fine for this recipe, you'll just a get a sweeter, doughier end-product. I'd love to help you trouble shoot.. hope they turned out well!
I tried these and had a few problems �� are you supposed to oil the parchment paper? I couldn't get them off! I had to like rip off the bottom skin of the round, and then the inside of the upper edge (they puffed like a pita) was not cooked all the way...what did I do wrong?
I've actually had one other commenter say the same thing, and this is the advice I gave them:
I personally have only every had this issue once, and it's when I used a cheaper parchment paper. I typically use Reynols of If You Care.. parchment paper and get no sticking whatsoever. The time it stuck I used a wax paper from the dollar shop, and I had the same experience as you. Mine usually puff up too, but flatten out once removed from the oven. If you over-cook them, it'll puff up in the oven and harden like that- so many cook them for a shorter period of time. I hope this helps, and that you'll try the recipe again. :D
Hi! I made these tonight for our burgers, and they were just a little gooey inside (but not icky gooey). Is that how yours were? I had quite large plantains, so I added an extra half cup tapioca. I had a couple spare after dinner, so I spread some jam on them. Pretty tasty!
These look great, but tapioca is gluten cross-reactive for me. Would arrowroot starch work instead of the tapioca flour?
ReplyDeleteHi ther Vian,
DeleteFrom my experience, tapioca and arrowroot seem to be pretty interchangeable. I would think you could just sub one for the other in just about any recipe. With that being said, I haven't tried it, so I can't say for sure how it'll turn out. If you do try it though, let me know so I can note that in the recipe! I hope it works out. :)
I thought that tapioca and arrowroot starch were one and the same. Is that not correct?
DeleteThey are obtained from root vegetables of different plants. Arrowroot starch is procured from the Maranta arundinacea plant whereas tapioca is produced from cassava root. They both are gluten-free and are used as thickeners in food. Arrowroot combines well with acidic ingredients while tapioca is not recommended with highly acidic food. On the other hand, tapioca works well in milk-based recipes whereas arrowroot is generally avoided in dairy-based recipes. In baking, Arrowroot can be used in smaller amounts, combined with another gluten-free flour like almond flour. It’s too starchy to use on its own. It can also be used as a thickener in the same way tapioca starch can be. Tapioca starch can be an excellent substitution for arrowroot powder for a thickener as tapioca starch will work in the same fashion.
DeleteI like to take 1 plantain and 2 eggs mix them in a magic bullet for a great pancake substitute. I use the leftover plantain pancakes to make sandwiches with. Use the batter like you would regular pancake batter. I prefer the plantain to be green but if you like a sweeter pancake use the plantain when it is yellow.
ReplyDeleteI gave the 'bread' a try - but found that the mixture was really dry. I w your reference to 'dollops' and wondered if you had rather moister 'dollops'!! I am new to plantain use - so not quite sure if the plantains were too 'ripe' or old etc!!!
ReplyDeleteThe end result was somewhat dry substance after they were cooked! Not sure what I did wrong - but the ideas is fantastic - now I have perfect the execution!!! Any tips!? You are really adept with the use of plantains! Brilliant!!!
Elizabeth
Hi Elizabeth!
DeleteOh no! That stinks. What color were the plantains that you used? It takes a bit of kneading to get the tapioca completely incorporated; maybe there was an issue there? The dough will be pretty thick, but it shouldn't be powdery dry. I really wanna help you figure this out! :D I thought this was a "fail-proof" recipe, but another commenter had the same problem. Have you tried the recipe again? Plantains can vary in size, and that change the amount of tapioca needed by +/- a few tablespoons. If you try again, just slowly add the tapioca in. If you notice it starts getting "too" dry, let me know how much you had left over. There may be an issue with temperature, or over cooking as well. Hope this helped.
I found the mixture really dry too, and since i only have a blender at the moment I couldn't get the plantains pureed, just chopped. So I added 2 eggs to the puree and a pinch of baking soda. They are in the oven right now, we'll see how they turn out!
ReplyDeleteSoo.. how'd they turn out? :D A good blender or food processor definitely helps. Ripe plantains could probably be mushed up by hand, but you should get a thick paste out of the yellow plantains. Ripe plantain will work fine for this recipe, you'll just a get a sweeter, doughier end-product. I'd love to help you trouble shoot.. hope they turned out well!
DeleteI tried these and had a few problems �� are you supposed to oil the parchment paper? I couldn't get them off! I had to like rip off the bottom skin of the round, and then the inside of the upper edge (they puffed like a pita) was not cooked all the way...what did I do wrong?
ReplyDeleteHi dd,
DeleteI've actually had one other commenter say the same thing, and this is the advice I gave them:
I personally have only every had this issue once, and it's when I used a cheaper parchment paper. I typically use Reynols of If You Care.. parchment paper and get no sticking whatsoever. The time it stuck I used a wax paper from the dollar shop, and I had the same experience as you. Mine usually puff up too, but flatten out once removed from the oven. If you over-cook them, it'll puff up in the oven and harden like that- so many cook them for a shorter period of time. I hope this helps, and that you'll try the recipe again. :D
Tyler
Thanks - I'll try again. I used Pampered Chef parchment paper, which wasn't cheap �� but it was pretty old!
ReplyDeleteHi! I made these tonight for our burgers, and they were just a little gooey inside (but not icky gooey). Is that how yours were? I had quite large plantains, so I added an extra half cup tapioca. I had a couple spare after dinner, so I spread some jam on them. Pretty tasty!
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