Yes, however, the amount of starch needed will change, and the texture will vary. Sweet tapioca starch makes for a more ‘gluey’ pão de queijo. In comparison, the sour tapioca provides more crunch and possibly a little extra lift. To make this recipe with sour tapioca starch: use 2/3 cup sour starch instead of 1 full cup. You could also make it with a 50:50 blend of sweet and sour starch for bigger, softer Brazilian cheese bread that is both crunchy and gluey.