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.
How to Make Chipa Montaña Rusa
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 425°F (220°C). Grease a 9x13 pan.
- Reserve 15 g Parmesan cheese.
- Blend eggs for 1 minute.
-
- Add ingredients and blend for 3 minutes.
-
- Pour into pan, sprinkle cheese.
-
- Bake for 15 minutes until golden.
- Unmold and serve hot.
Camila's Tips
- Measure ingredients precisely to maintain the right consistency of the batter.
- Grease the pan thoroughly to prevent sticking and ensure easy unmolding. Butter works best.
- Make sure the oven is fully preheated to the correct temperature before baking to ensure even cooking.
- Keep an eye on the oven; baking times can vary slightly.
- For a dairy-free option, replace the milk with water and omit the cheese.
- If using cheese, do not add more than the recipe calls for, as it can weigh down the batter and prevent it from rising properly.
See more Chipa Recipes:
📖 Recipe
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.
Tools
- 9 x 13 metal baking pan
- 1 Blender
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.
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.
Nutrition Facts
Chipa Montaña Rusa
Amount per Serving
Calories
274
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
85
mg
28
%
Sodium
437
mg
19
%
Potassium
63
mg
2
%
Carbohydrates
23
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
175
IU
4
%
Calcium
83
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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