Hi there! I am from Brazil and I loved to see our beloved Pão de Queijo here. But I have to tell you that we don’t ever put garlic in the recipe. I love garlic and although I think it might taste good in this recipe, it is almost a sin to put it in Pão de Queijo, unless you want to mass with all the generations of Brazilian bakers and don’t want to go to Heaven 🤪 (if you know what I mean! 😬). That said, leave the garlic for another recipe, please!
In Brazil, we have 2 kinds of Tapioca Flour. One is the same found in USA and we called it Sweet Tapioca Flour (polvilho doce) which gives the chewy texture. The other one is polvilho azedo or something like Sour Tapioca Flour (not found in the USA) which makes the bun a little bit crunch outside. We normally use both kind to have the perfect Pão de Queijo.
It’s been almost 4 years I am living in the USA and I buy the Sour Tapioca Flour through Amazon. I really recommend using both.

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