I just made this recipe (by weight) with yet another brand of tapioca flour (Authentic Foods), and the result looked very much like the organic box result-- crackery rounds with very little puff. However, the center also seemed undercooked, wet and doughy even when the time had elapsed and outside appearance was as pictured. I put them back in, checking periodically, for ~ 7 more minutes, but the outside just kept getting browner and the interior didn't really 'set' any more. It wasn't unpleasant, just a little doughy. It seemed least pronounced in the puffiest specimens. Because of this, and the fact that it never disappeared, even with further baking, I'm wondering if somehow this was more a product of the density of the unpuffed interior dough rather than a baking time issue? Did you encounter this in any of your tests? They were still very tasty- reminiscent of certain kinds of homemade breadsticks- but i would like to sort out the interior texture. Thanks! Hi Bethany, I'm going to ask PJ to offer her input on this one. ~ MaryJane Yes, Bethany, you identified the problem - the buns needed to puff more, rather than bake more. And yes, the buns made with Ener-G tapioca exhibited this characteristic; wet/doughy at the center. Different brands of tapioca react differently. Guess you'll just have to "bake and see" with the different brands you might buy locally, vs. the brand we offer; unfortunately, it would be impossible for me to test and then adjust the recipe for every brand of tapioca starch out there... PJH

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