Chipas Paraguayan Cheese Bread
A traditional gluten-free cheese bread made with cassava starch, popular as a snack or breakfast throughout Paraguay.
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Ingredients
- 500 grams Cassava starch (Tapioca flour)
- 250 grams Hard cheese (like Romanito or Parmesan)
- 150 grams Semi-soft cheese (like Mozzarella or Queso Paraguay)
- 100 grams Unsalted butter, softened
- 3 units Large eggs
- 100 ml Whole milk
- 1 teaspoon Salt
- 1 tablespoon Anise seeds
- 1 teaspoon Baking powder(optional)
Instructions
- 1
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, cream the softened butter with the salt and anise seeds until smooth.
- 3
Add the eggs one by one to the butter mixture, whisking well after each addition until fully incorporated.
- 4
Stir in both types of crumbled or grated cheese, mixing thoroughly to distribute the flavors.
- 5
Gradually add the cassava starch and baking powder, mixing by hand; the texture will be crumbly at first.
- 6
Slowly pour in the milk while kneading until a smooth, firm, and non-sticky dough forms.
- 7
Shape the dough into small rings (donuts) or balls about the size of a golf ball and place them on the baking sheet.
- 8
Bake for 20 to 25 minutes until the chipas are lightly golden on the outside but still soft inside.
Nutrition per Serving
210
Calories
8g
Protein
26g
Carbs
9g
Fat
0g
Fiber
1g
Sugar
380mg
Sodium
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