I made Pao de Queijo for the first time about a month ago and used Bob's Red Mill tapioca flour/starch. They turned out great, my husband loved them. My recipe was a little different than yours (tapioca flour, milk, canola oil, salt, Parmesan cheese, eggs). I read on the South American Recipes site and had heard from friends that there was a problem with them not rising, but the Bob's Red Mill tapioca flour worked fine. We like them at room temperature almost better than hot. Thank you for all the great information and variety you bring to baking.

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