The texture isn't as bready as traditional Pão de Queijo, but is fluffy, chewy an ridiculously easy. After blending you can stir in add-ins like more shredded cheese, jalapeños, chillies, ect. If you'd prefer the add-in chunky I'd transfer the batter to a pitcher or pourable measuring bowl as I've found they sink to the bottom of the blender and get trapped under the blades or just add individually to each mini-muffin cup.
I think this batter would also work well to make gluten free crackers but you'd need to play with amounts and baking times.
