I used Bob's Red Mill tapioca flour today with this recipe, and after mixing the milk, butter and water with the flour, it looked a lot drier. I ended having to almost double the amount of milk and water to get a similar batter as in the pic. The pão de queijo otherwise grew well and was very tasty. I hear that tapioca sour starch results in fluffier, larger cheese bread. Some recipes mix both (the sour starch and the "sweet" one sold in the US). However, the sour starch is quite hard to find.

• Reply