TH23083U - Gluten-free crispy tapioca crackers and their manufacturing process. - Google Patents

Abstract

This gluten-free crispy tapioca cracker recipe uses tapioca flour, tapioca starch, water, pumpkin, baking powder, stevia sweetener, butter, low-GI palm sugar, honey, milk, and sodium alginate. The preparation is as follows: Prepare the tapioca starch by boiling water. Gradually add the prepared tapioca starch, stirring constantly with a spatula. Rinse the tapioca starch in a sieve under running water. In a pan, add water and heat over medium heat. Add the tapioca starch, pumpkin, baking powder, stevia sweetener, low-GI palm sugar, and sodium alginate. Stir the mixture until well combined. Pour the mixture into molds and bake. Fry the dried tapioca crackers in oil until puffed up and crispy, and also bake in an air fryer. Remove and let cool. In a pan, combine butter, honey, and milk. Spoon this mixture over the tapioca crackers. You can decorate with almonds or cashews. Bake in an air fryer to obtain crispy, gluten-free tapioca crackers.

Claims (2)

1. Gluten-free crispy tapioca crackers contain the following ingredients: tapioca starch 29.37% by weight, purified water 44.05% by weight, pumpkin 2.20% by weight, baking powder 0.73% by weight, stevia sweetener 2.50% by weight, butter 8.08% by weight, low GI palm sugar 4.41% by weight, honey 4.41% by weight, fresh milk 3.6% by weight, and sodium alginate 0.29% by weight. 2. The process for producing gluten-free crispy tapioca crackers, as per claim 1, consists of the following steps: a. Prepare the tapioca starch by boiling water until it is bubbling. Gradually add the prepared tapioca starch, stirring constantly with a spatula, for 10 minutes. After 10 minutes, drain the tapioca starch and rinse it under running water. b. In a pan, add clean water and turn on medium heat. Add the tapioca starch, pumpkin, salt, baking powder, stevia sweetener, low GI palm sugar, and sodium alginate. C. Mix the ingredients well. Pour the mixture from step B into 1.5-inch diameter circular molds and bake at 60 degrees Celsius for 10 hours. D. Take the dried tapioca pearls from step C, fry them in oil at 230 degrees Celsius until puffed up and crispy, and then bake in an air fryer at 85 degrees Celsius for 5 minutes. Remove and let cool. E. Heat a pan, combine butter, honey, and milk, and stir until well combined. Spoon this mixture over the tapioca pearls. You can decorate with almonds or cashews. F. Bake in a convection oven at 60 degrees Celsius for 6 hours.