The cassava plants found in Africa and Latin America can produce a gluten free (GF) starch useful in all sorts of preparations, including breads like the one above, a bun known as Pan de Yuca (bread from Yuca).  In New York City (especially my borough of Queens) you can purchase them at any of the many Colombian Panaderias. I first discovered them while visiting Ecuador with my wife. You can also find them sold Trader Joe’s as Brazilian cheese buns (pão de queijo). I got the formula on Youtube here, KWA. My wife told me in Ecuador they serve them with yogurt. To me, they’re fine with just a cup of coffee. Regardless, they’re on more great comfort food from the Equator. Anyway, they’re easy to prepare at home. The ones here were mixed, rounded, then frozen. I believe freezing them stabilizes the mix like puff pastry, which gets a nice oven spring!