It turns turns out there's two different types of Manioc starch, sweet and sour. We've been using sweet, but they use sour, and that makes all the difference. The sour has a sort of cheesie smell when it's raw, but they both taste pretty much the same after you cook them. But the sour starch is a very different consistency and is much easier to work with.
So now we're having Tapioca as part of our meals almost every day instead of bread since it's so easy! And we also add some corn flour too to make it a bit more nutritious :-)