Fantastic! It is a small world... Not 2 days ago I was introduced to this and immediately tried looking for a recipe online. In preparation for a medical school global health trip to Ecuador this summer, our program director's wife cooked us an authentic meal, with Pan de Yuca served as an appetizer. Delicious! Yuca flour is the same thing as tapioca flour, but Ecuadorians use mozzarella cheese, and no garlic/water/milk in the ingredients. There are many names for this bread in South America (Chipas in Argentina, Pan de Queso in Colombia, and of course Pao de Queijo in Brazil). Thanks KAF for staying up-to-date! It's one of those things that seems to be surfacing all over at once, Laura - interesting how that happens. So you know first-hand how yummy these rolls are - you absolutely don't have to think of them as only gluten-free... they're just plain good. Thanks for reporting your experience here - PJH

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