Two of the most beloved staples in Brazil happen to be naturally gluten-free — and both can become breakfast in minutes. Meet tapioca and flocão, the humble heroes of the Brazilian kitchen.
What is tapioca?
Tapioca is a starch extracted from the cassava root. In Brazil, "tapioca" also means the popular dish: a soft, foldable crepe made purely from hydrated cassava starch cooked in a dry pan. No flour, no gluten, no fuss. You fill it sweet (banana and condensed milk) or savoury (cheese and ham) and fold it over — a naturally gluten-free breakfast or snack that is ready in minutes.
How to make a tapioca crepe
- Sift hydrated tapioca starch into a hot, dry non-stick pan to form an even layer.
- As it heats, the starch binds into a soft, pliable crepe.
- Add your filling, fold, and serve warm.
What is flocão?
Flocão is flaked corn — the base for cuscuz, a fluffy steamed corn cake that is a north-eastern Brazilian classic. Just hydrate, steam and serve, often with butter, eggs or cheese. Like tapioca, it is naturally gluten-free and endlessly adaptable, sweet or savoury.
Why people love them
- Naturally gluten-free and easy to digest
- Ready in minutes with minimal ingredients
- Sweet or savoury — endlessly flexible
- Comfort food that tastes like home
Get the staples
Frequently asked questions
Is tapioca gluten-free?
Yes — tapioca is pure cassava starch and is naturally gluten-free.
What is flocão used for?
It is the base for cuscuz, a steamed corn cake. Hydrate, steam and serve sweet or savoury.
How do you make a tapioca crepe?
Sift hydrated tapioca into a hot dry pan until it binds into a soft crepe, add a filling and fold.
Where can I buy tapioca and flocão in Adelaide?
Braussie's Emporium Brazil stocks both, with pickup and delivery across SA.
Key takeaways
Tapioca and flocão are naturally gluten-free Brazilian staples that turn into breakfast in minutes — tapioca crepes and cuscuz. Stock up from our Emporium Brazil range.