Overview

• Los Andes on September 13 published a minimalist version using maicena, egg, baking powder, cream cheese and salt, yielding a golden exterior and soft crumb in about five minutes.
• TN.com.ar a day earlier reported the same core method and credited the Receitas da NiNi channel, describing its rapid spread on social platforms.
• Diario Uno presented a variant that adds gluten‑free wholegrain flour with milk, oil or melted butter and optional sugar, forming flat rounds cooked roughly three minutes per side.
• Coverage positions the bread as suitable for people with celiac disease or those avoiding gluten, while noting that ingredient choices in some versions determine actual suitability.
• Reports describe a tender, spongy result that works for breakfasts, snacks or sandwiches, reinforcing the appeal of a quick, no‑oven approach.