Hi there! We have family in Brazil and I LOVE pao de queijo, so I was very excited to try this recipe. I used KAF tapioca starch and followed the recipe (even weighed cheese and starch) but am having a problem with the cheese buns staying rather flat, similar to the results you had with the organic tapioca starch. I am thinking that it may be due to the altitude - I am in Salt Lake City - and I am wondering, do you would have any suggestions for tweaking the recipe to make them puffier? I will try some things but I figured I would ask in case anyone else had a similar problem. Thank you for all of the wonderful recipes and for your help! Have you seen our High Altitude Baking Resource ? I think you'll find it very helpful to make those buns work. Molly @ KAF

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