There are snacks that feel like they’re simply part of who you are, and Brazilian Crispy Puffs (biscoito de polvilho) is that kind of treat. These airy, crispy puffs bring to mind carefree days at the beach, where you can almost picture people munching on a bag under the warm sun. I also think of a close friend who used to bring biscoito de polvilho in her school lunch, always sharing a few with me. Even as a kid, I could tell it was something special—not just the snack, but also the simple act of sharing.

At the heart of these crispy puffs is polvilho azedo, or sour starch. This unique ingredient comes from cassava and gives the puffs their distinctive crunch and lightness. Different from tapioca flour (which is also from cassava), polvilho azedo has a slight tang and creates an even more airy texture—perfect for these unforgettable puffs.

Why should you make this recipe?

This Brazilian Crispy Puffs (Biscoito de Polvilho) recipe is an ideal make-ahead snack to bring to work, school, or any gathering.
Naturally gluten-free and dairy-free, they’re accessible for various diets and make a fantastic alternative to store-bought snacks.
Unlike traditional fried treats, these puffs are baked but still deliver an incredible crunch. Light, crisp, and easy to store, they’re sure to become a new go-to favorite for any snacking occasion!

What is Polvilho Azedo (Sour Starch)?

The magic of biscoito de polvilho lies in polvilho azedo, or sour starch. Made from fermented cassava, this Brazilian staple has a slightly tangy flavor and a texture that creates unmatched crispiness. It’s unique in how it reacts in baking—expanding to form a light, airy crunch that other starches just can’t match. Unlike tapioca flour, which also comes from cassava, polvilho azedo undergoes a fermentation process that gives it both its distinct flavor and texture. This tangy edge and puffiness make polvilho azedo a must-have for anyone who wants an authentic batch of these Brazilian crispy puffs.

Using the right starch means the difference between a soft snack and the true, light crunch of a perfect biscoito de polvilho!

Is Polvilho Azedo the Same as…?

When it comes to cassava-based flours and starches, it’s easy to get lost in translation. Here’s how polvilho azedo (sour starch) compares to some similar products:

Polvilho Doce (Sweet Starch): Also made from cassava, polvilho doce is not fermented, which gives it a milder flavor and a less airy texture. It’s more commonly used for making soft, chewy Brazilian cheese bread (pão de queijo) rather than crispy puffs.
Tapioca Flour. Tapioca flour is the same as polvilho doce (see above).

So while all these cassava products have similar origins, each has its own unique properties and role in recipes.

Where to Find Polvilho Azedo

If you’re lucky, you might find polvilho azedo at larger grocery stores like Walmart in the international or Latin food section. Otherwise, you can find it easily online:

Amazon: Many sellers on Amazon offer Brazilian ingredients like polvilho azedo, and it’s a convenient option for international delivery. Just a heads-up: it’s best to check other options before Amazon, as prices there are often significantly higher.
Brazilian Market.ca: This Canada-based site specializes in Brazilian foods and is an excellent option for sourcing polvilho azedo and other hard-to-find ingredients for authentic Brazilian recipes if you live in Canada. They deliver, but, if you don’t live close to them they also mail non perishables including polvilho azedo (sour starch)
Portuguese or Brazilian grocery stores: When it comes to finding biscoito de polvilho, Brazilian grocery shops are the most obvious choice, as they typically stock a variety of Brazilian products. However, Portuguese shops can also be a great resource, often carrying polvilho azedo and other Brazilian ingredients. One such example is Tavora, which has multiple locations, including in Mississauga.

But I only have tapioca flour at home:

If you only have tapioca flour, I suggest you make a different recipe. I would try our Best Brazilian Cheese Bread Waffles (Gluten-Free). It turns our great every time! Its a great snack and any leftovers can be frozen.

Ingredients:

500g polvilho azedo (sour starch)
1 cup boiling water (210ml)
½ cup vegetable oil (110ml)
1 egg (about 50g)
1 tablespoon salt (salt to taste, I like to add one tablespoon)
1 ½ cups water (360ml)

Instructions:

Start the Dough
Place the polvilho azedo and salt in the bowl of a stand mixer with a paddle attachment. Carefully pour in the boiling water, mixing on medium speed until the mixture looks crumbly.
Add Oil + Egg and More Water
Add the oil and mix to combine. Then add the egg, mixing well until smooth. Lastly, add the remaining water and mix until you have a very sticky but pipeable dough.
Pipe the Shapes
Transfer the dough to a piping bag. On a parchment-lined baking sheet, pipe traditional circles or sticks, leaving some space between each one so they can puff up nicely in the oven.
Bake
Preheat the oven to 400°F (200°C). Bake the puffs for about 30 minutes, or until they are crispy and lightly golden on the bottom. They’ll stay mostly white on top, which is just how they’re meant to look.
Cool Completely
Transfer the puffs to another tray or large bowl so they can cool. Make sure they’re completely cool before storing.

How to Serve

Biscoito de polvilho is best enjoyed fresh out of the oven or as a crunchy snack with a cold drink on a hot day—perfect for a beach day, a road trip, or just something to snack on whenever you need a pick-me-up.

How to Store

Once they’ve cooled completely, store these puffs in an airtight container to keep them crispy for up to a week. Just make sure they’re fully cooled before storing to avoid any softening.

Enjoy every bite of this classic Brazilian treat!

biscoito de polvilho, brazilian puffs against a dark background

Equipment

Stand mixer with paddle attachment (or mixing bowl and spoon for hand mixing)
Measuring cups and spoons
Piping bag or ziplock bag, there is no need to use piping tips
baking sheet as many as you have or fit inside your oven
Parchment paper

Ingredients

500 g polvilho azedo sour starch
1 cup boiling water 210ml
½ cup vegetable oil 110ml
1 egg about 50g
1 tablespoon salt
1 ½ cups water 360ml

Instructions

In a stand mixer with a paddle attachment, add polvilho azedo and salt. Carefully pour in the boiling water and mix on medium speed until the mixture is crumbly.
Add the oil and mix until incorporated. Then add the egg and mix until smooth.
Pour in the remaining water and mix until the dough is thick and pipeable.
Transfer the dough to a piping bag and pipe circles or sticks onto a parchment-lined baking sheet, leaving space between each one.
Preheat oven to 400°F (200°C). If you have a convection feature, use it for quicker baking. Bake for 30 minutes, or until crispy and lightly golden on the bottom. You will hear cracking sounds as they cool, which is normal.
Let the puffs cool completely before storing them in an airtight container.

Notes

1)This recipe yields many puffs, so you may need to make multiple batches. Use as many trays as you have or as many that fit inside your oven.

Keep in mind that the exact number of puffs will depend on the shape and size of each puff you decide to make, so it’s hard to estimate. Even store-bought ones vary in size, so don’t stress if yours don’t look perfect—they’re “perfectly imperfect,” and that’s how they should be.

Also, the calories are estimated assuming you used this recipe to make 100 puffs. So it is a very rough estimate.

2) The puffs should look mostly white with just a faint golden brown on the bottom. This slight color change is your cue to remove them from the oven immediately. If they start browning too much, they’ll take on a bitter, burnt flavor, even if they only look golden and not charred. So, be sure to watch closely and avoid any deep browning!

3) Serving Suggestion: Enjoy as a crunchy snack on their own, pair with a cold drink, or serve as an afternoon treat alongside a cup of coffee.

FAQ

Q: Are these dairy-free and gluten-free?
A: Yes and yes! These puffs are naturally both gluten-free and dairy-free, making them a great option for those with dietary restrictions.

Q: My puffs are too salty or not salty enough. What can I do?
A: Different brands of salt vary in saltiness. I recommend adding between 2 to 3 tablespoons of salt, but this will depend on your taste. If they’re too salty, reduce the amount next time. If they lack flavor, you might have missed the salt, which is essential for a balanced taste.

Q: My puffs don’t taste good. What could be the problem?
A: If your puffs are bland, you might have forgotten to add salt, which is crucial for the flavor.

Q: My dough isn’t coming out of the piping bag. What should I do?
A: If the dough isn’t coming out smoothly, try cutting a bigger hole in the piping tip to allow for easier piping.

Q: My puffs aren’t crispy enough. What can I do?
A: If your puffs lack crispiness, you may need to bake them longer. I’ve found that baking time makes a big difference in achieving that crunch. Using the convection function on your oven, if available, can also help.

Q: Should they look white or golden brown?
A: They should look mostly white with just a faint golden brown on the bottom. This slight color change is the sign to take them out. If they start browning too much, the flavor may turn bitter as though they were burnt, even if they only appear golden.

Brazilian Crispy Puffs (Biscoito de Polvilho)