If you’ve ever had pão de queijo with that light, airy bite and just a little tang, this is why. Polvilho azedo is what gives it that signature lift. My Brazilian customers don’t compromise on this—they ask for Matuto by name.

This is one of those ingredients that makes all the difference. Same recipe, same cheese—but without this, it’s not the same pão de queijo.

• Matuto Polvilho Azedo – 1kg — Sour cassava starch that’s fermented to bring out that slight tang and airy texture in baking.
• Essential for pão de queijo — This is what gives the dough its rise and that hollow, chewy center everyone loves.
• Light and airy results — Helps create baked goods that puff up beautifully without using wheat flour.
• Naturally gluten-free — A great option for anyone avoiding gluten but still wanting great texture in baking.
• From Matuto — A brand my Brazilian customers trust when they want their recipes to come out right.

Ships any day since it’s shelf-stable. Pair it with cheese and other baking staples—or mix with sweet polvilho for the perfect pão de queijo balance.