Chipa: Paraguay’s Take on Cheese Bread (gluten free) with Video

Chipa aus Paraguay mit Tapiokamehl

Today I am introducing you to a Latin American speciality: chipa. Chipas are Paraguay’s take on cheese bread and it is naturally gluten free as it is prepared with manioc/tapioca/cassava flour. I know that it is probably not that easy for you to get your hands on this flour, but I can only encourage you to look for it, this bread is so delicious and can also be easily prepared as an appetizer, snack, or party food. If you have any Asian or Latin American store close-by, be sure to check it out, they usually do carry this flour.chipa from ParaguayManioc/tapioca/cassava flour is fairly common in Latin America, and this flour is naturally gluten free. I don’t know why, but it seems very common to pair this flour with cheese. I feel that every Latin Amerian country has some kind of bread with this flour and cheese. I have tried my share of Colombian cheese bread, you can find the recipe for gluten-free pandebonos here, but the Paraguayan version is still my favorite. Mind you, I was born in Uruguay, not Paraguay, but this bread is so delicious that we also got to eat it in Uruguay as the neighboring country because the Paraguayans simply make the best. The Brazilian pão de queijo is similar in ingredients, but has a very different way of preparing it and in my opinion simply doesn’t taste as good (sorry). If you can dump all ingredients into one bowl, beat it for a bit and get a super delicious result, why not do that instead of all the tedious work I see how the Brazilian version is made?

So as stated, say hello to the much easier and more delicious version Paraguayans invented: chipa. There you go and you are welcome.

chipa from ParaguayCredit: Family recipe and slightly adapted from Chipa by the Dozen (in English and Spanish)

Chipa: Paraguay's Take on Cheese Bread (gluten free)

1 Star2 Stars3 Stars4 Stars5 Stars (21 votes, average: 4.00 out of 5)
Serves: 12 regular muffins
Cooking Time: 10 min preparation + 18-20min baking time

Mix ingredients and bake, this is literally how easy this recipe is. Glute-free cheese buns couldn't be easier!


  • 100 gr Gouda or Edamer cheese, grinded
  • 60 gr canola oil
  • 150 gr milk
  • 1/2 teaspoon of salt, optional pepper to taste
  • 2 eggs
  • 240 grams of manioc/tapioca/cassava flour



Grease muffin tin with oil and preheat oven to 220 degrees Celsius.


Place all ingredients into a strong food processor and mix on high for about two minutes. Alternatively mix by hand mixer on high. Batter will be rather liquid.


Fill muffin forms about half with a spoon and wipe away any spills.


Bake for 18-20min or until golden. Serve immediately as chipa tend to taste best during the first few hours.

chipa from Paraguay

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  • Reply
    Lizet Flores de Bowen
    Saturday August 4th, 2018 at 02:30 PM

    Those little chipas look so delicious! Crispy crust and cheesy center. 😋 Great pictures Jenny!

    • Reply
      Saturday August 4th, 2018 at 07:17 PM

      Lizet, funnily enough your recipe is very similar to the one of my family. I just love the fact that you throw together all ingredients and that’s it. Chipas from Paraguay are the best!

  • Reply
    Monday February 17th, 2020 at 05:10 PM

    Hallo Jenny, ich habe gestern die Chipa gebacken. Sie sind sehr schön gewachsen, ich habe mich sehr gefreut und dann habe ich festgestellt, dass sie innen hohl sind. Also eine schöne Form und innen gar nichts… Verstehe nicht wrum.LG. Violetta

    • Reply
      Monday February 17th, 2020 at 06:06 PM

      Liebe Violetta,
      also sie sind schon etwas hohl innen, aber nicht so extrem wie du es beschreibst (siehe auch die Bilder). Hast du dich bei den Mengenangaben an alles gehalten? Dann könnte ich mir als einzigen Grund nur vorstellen, dass du mehr als 12 mit der Menge gemacht hast. Ansonsten ist es schwer zu sagen.

  • Reply
    Sunday March 15th, 2020 at 10:44 AM

    Hallo Jenny,
    ich habe gerade einen kleinen Jubeltanz aufgeführt! Dieses Rezept ist genau das, was ich gesucht habe. Bei unserem Bäcker im Ort gibt es Maniok-Stangen mit Käse und Pfeffer. Ich liebe sie und wollte sie unbedingt nachbacken. Ich habe zuerst Pao de Queijo probiert. Aber das war kompliziert und hat nicht funktioniert. Heute habe ich Dein Rezept ausprobiert und bin begeistert! Es ist so einfach und funktioniert hervorragend. Ich habe in den Teig Appenzeller rein und oben drauf Parmesan, grobes Salz und grober Pfeffer. Sooo lecker und genauso gut wie die Stangen vom Bäcker. Danke für das Rezept und die Bilder dazu. Ohne das Bild von dem geöffneten Chipa wäre ich nicht darauf gekommen! :o)

    • Reply
      Sunday March 15th, 2020 at 12:03 PM

      Liebe Diana,
      oh, das klingt aber richtig toll, wie schön! Das mit dem Pfeffer werde ich auch noch einfügen ins Rezept, danke für die Idee. Wie es aussieht, hast du auch Sternchen vergeben, lieben Dank!

  • Reply
    Japleen Kaur
    Wednesday April 1st, 2020 at 03:33 AM

    Hi Jenny, thanks for this recipe! Just curious, if we don’t have cassava/tapioca flour, are there any replacements that can be used?
    – Japleen

    • Reply
      Wednesday April 1st, 2020 at 06:56 AM

      Not really, sorry.

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