Apart from Bob's Red Mill and KAF tapioca starch/flour, most asian markets sell tapioca starch for about $1/lb. In ethnic section of our supermarkets in NH, yoki and goya normally carry tapioca starch labeled as manioc starch. Yoki makes a mix for pan de queso and so does Chebe. To me they don't compare to fresh pan de queso from local Brazilian restaurant or my own from scratch. However, they were devoured at a gf meeting that I took them to for people who are not really bakers. BTW, KAF is right about difference in absorption level of gf flours. I have found with the last batch of my gf mix I made up, that mix was grittier even with same brands of starch. so even within brands, the grittiness must vary from time to time. Earth balance sticks are a very good butter substitute.

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