
0 from 12 votes
Chipa Montaña Rusa
Prepare this delicious Gluten-Free Chipa Montaña Rusa (Roller Coaster Cheese Bread) in just 10 minutes! The batter comes together quickly, and the oven does the rest of the work. The secret to achieving the perfect rise and a light, golden crust lies in using the right oven temperature, a well-greased pan, and just the right amount of cheese. This bread is ideal for a quick breakfast with coffee or an afternoon snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 274 kcal
Course:
Breakfast
Cuisine:
Paraguayan
Ingredients
- 3 large eggs
- 180 g tapioca starch
- 110 ml Neutral flavored oil
- 110 ml Whole milk or any milk percentage works, or you can use water
- 1 teaspoon kosher salt
- 30 g shredded Parmesan cheese , divided
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9 x 13 metal baking pan with butter or oil.
- Reserve 15g of the shredded Parmesan cheese to sprinkle over the batter later.
- In a food processor, add the eggs and blend for about 1 minute. Add the remaining ingredients and blend for 3 minutes until the mixture is smooth.
- Pour the batter into the prepared baking pan. Sprinkle the reserved Parmesan cheese evenly over the top.
- Bake for about 15 minutes, or until the cheese breads puff up and turn golden brown.
- Remove from the oven and unmold the Chipa Montaña Rusa while still hot. Serve immediately.
Cup of Yum
Notes
- How to Store
- Chipa Montaña Rusa is best eaten fresh. It's not recommended to store.
- How to Make Ahead & Freeze
- It's not recommended to make ahead or freeze.