Tapioca is a great resource but little known in our environment to prepare the baby's first foods. It has no gluten and it is very soft and delicate in flavor, almost gelatinous if we want it or more liquid if we take care of keeping it hydrated.
Babies tend to love them, it's healthy, natural and delicious. They can take it after six months, when we begin to give them complementary food. When my son was a baby it was the emergency pap that I could always give him if he did not have anything more prepared, it does not take much more than five minutes and it facilitates not having to use industrial products.
I used to verify that the box was clearly labeled as gluten-free at first, because even if the product does not contain it, it can always happen that in manufacturing facilities are shared with other preparations, as is the case with industrial porridges as well. There are many brands, they sell it in all the supermarkets and it is quite cheap.
Tapioca is not a cereal, but comes from a tuber, manioc, which is widely used in America. It provides almost 350 calories per 100 grams and almost all its composition are carbohydrates. It is very easy to digest and assimilate, so it is an ideal food to start in solid foods.
In the water or the broth that we are going to use, the tapioca is poured in the form of rain, calculating a tablespoon for each quarter of a liter. You have to cook it over a low heat and stir, so that it does not stick to the bottom. In five minutes it is ready, although if we want it very undone we can leave a couple of minutes more.
When children are older they can be used to make soups or, if we use sweetened milk instead of calgo, a delicious dessert similar to rice with milk but softer that is also delicious.
Throughout my son's childhood, from baby to now, tapioca has always been a resource that I have used in the kitchen, but it is especially useful for preparing gluten-free porridge, healthy and delicious.
In Babies and more | Complementary food: cereals, complementary food: cereals (II)