This savoury little gluten-free snack is a perfect starter or party food. I'm borrowing this recipe from my Brazilian friend Crislei who is so kind enough to share this foolproof recipe.
It's not corn starch but tapioca starch that is used in this recipe. That will make a big difference in the taste and texture. - 12 May 2010 (Review from Allrecipes US | Canada)
I am Brazilian and I tweeked this recipe to make it easier and less fat. I added only 1/2 tsp of salt. I used no fat greek yogurt and Low Fat Crumbled Feta Cheese. I did NOT use water and I did not boil anything. I simply mixed all the ingredients. The trick to make it puff is to really knead it. Without water it makes a very thick dough that you can knead some more and then roll into little balls. It takes only 15 minutes baking on a greased baking sheet. Do not let it brown. - 25 Jan 2012 (Review from Allrecipes US | Canada)
These are a great base - although eaten strictly as made, they are also yummy and cheesey. I'll be adding some spices to zest them up next time, but it's a keeper. I don't understand other reviewers who use the wrong ingredients and then give the recipe a poor rating when things don't turn out right. Tapioca flour (tapioca starch) is readily available in pretty much every grocery store. - 13 Mar 2011 (Review from Allrecipes US | Canada)