I have a recipe for pão de queijo, the Brazilian cheese puffs, and the recipe calls for tapioca starch. I took a quick trip to a few stores in my neighborhood and could only find tapioca flour. Is there a difference between tapioca starch and tapioca flour? I tried looking online and got a range of answers, some say they are the same thing whereas others claim there is a difference which may or may not be discernible depending on its use - anyway, the answers were not conclusive enough for me. I don't want to mess up the recipe, since it states that the tapioca starch is used to make the pão de queijo chewy and soft. Also, is tapioca starch easily found in stores or would I need to order online or go to a specialty store? I live in NYC and so far I've only seen the flour form, granted it was a cursory check of the local supermarkets around my apt. Thanks.