So I have been wanting to make these little Brazilian bites of cheesy bread called pao de queijo. They serve them at many Brazilian restaurants, and Chuck is absolutely nuts about them. However, it can be difficult to find the tapioca flour that is used, so I figured I'd substitute. When you substitute, you are walking on thin ice. I did some research and found that the tapioca flour is gluten-free, and the lowest protein flour I had on hand was cake flour, so I decided to use that. My bits of bread tasted fine, but the texture wasn't right; the bread is supposed to resemble a popover, and there's supposed to be a big hollow in the middle of the bread. My bread came out in a cylindrical shape, with small hollow spaces here and there but not the BIG space that is supposed to be there. The top was flat or even slightly concave. But I still like them, regardless. Now, I found a Brazilian grocery store on the southwest side of town, so maybe next time I'm in the area, I can pick up some tapioca flour and give this an honest try. Will let everyone know how it turns out.
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