Gluten Free roller coaster bread

Gluten Free Roller Coaster Bread (in a Blender)

by

Golden, chewy, and full of pillowy pockets, this roller coaster bread — known as Pão Montanha Russa in Portuguese — is a gluten free dream come true. Just blend, bake, and watch it rise into wild, wavy peaks, like a roller coaster straight from the oven.

Gluten Free roller coaster bread

Gluten Free Roller Coaster Bread (in a Blender)

Serves: 4

Ingredients:

  • 3 eggs
  • ½ cup milk
  • ¼ cup olive oil
  • 2 cups tapioca starch (try Brazilian Tapioca)
  • 1 cup grated cheese (cheddar, mozzarella, or a mix)
  • Olive oil spray

Equipment needed:

  • Blender 
  • Rectangular non-stick baking tray (about 20x30cm or similar) 

Method:

  1. Preheat your oven to 200°C (390°F). Lightly spray your baking tray with olive oil. 
  2. Add to a blender: eggs, milk, olive oil, tapioca starch, and grated cheese. 
  3. Blend on high for 30–45 seconds, until smooth and fully combined. The batter will be pourable and glossy. 
  4. Pour the batter into the prepared tray, spreading evenly. 
  5. Bake for 20–25 minutes, or until the top is puffed up in waves and golden brown all over. 
  6. Let it cool for a few minutes, then pull and eat! 

Tips & Tricks:  

  • This roller coaster bread is best enjoyed fresh from the oven — the puffiness settles as it cools, but the texture remains beautifully chewy. 
  • Try it with dips, soup, or just on its own!