Pão de queijo

Toasted a slice this morning and the outside crisped up perfectly while the inside stayed soft, exactly what I want from gluten-free bread. The cheddar bits are actually visible in the dough, not just a hint, which makes it feel more indulgent than most GF loaves I've tried.

The cheddar flavor comes through nicely without being overpowering, and the olive oil gives it a subtle richness you don't usually get in gluten-free bread. I've been toasting slices for breakfast and they hold up great, no crumbling or weird dryness. My only issue is I keep eating more than I plann

The cheddar flavor is really noticeable and gives this gluten free bread a nice savory kick. It toasts up perfectly for a breakfast sandwich without falling apart.