If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.
Pão de Queijo (Brazilian Cheese Puffs)
Similar to French gougères, these Brazilian cheese puffs contain sour tapioca starch for an added dimension of flavor.
Yield: makes 16 rolls
1 cup sour tapioca starch
1 cup finely grated Parmesan
1⁄2 cup plus 2 tbsp. flour
1 tsp. kosher salt
1⁄2 tsp. active dry yeast
3⁄4 cup milk
4 tbsp. unsalted butter, cubed
Heat oven to 350°. In a large bowl, whisk together tapioca starch, Parmesan, flour, salt, and yeast. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper-lined baking sheets, spaced 2" apart; beat remaining egg in a small bowl and brush balls with egg. Bake until browned, 25 to 30 minutes.