The cassava root produces a very powerful starch which is key to the size and texture of the Pão de Queijo; unlike other types of bread, the recipe calls for no leavening of any kind.
Unlike other bread the recipe calls for no leavening of any kind. The cassava root produces a very powerful starch which is key to the size and texture of the Pão de Queijo.
The cassava root produces a very powerful starch which is key to the size and texture of the Pão de Queijo. Unlike other bread the recipe calls for no leavening of any kind.
The cassava root produces a very powerful starch which is key to the size and texture of the Pão de Queijo. Unlike other bread the recipe calls for no leavening of any kind.