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

chipa from Paraguay

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 breads, 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)

Print Recipe
Serves: 12 regular muffins Cooking Time: 10 min preparation + 18-20min baking time

Ingredients

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

Instructions

1

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

2

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.

3

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

4

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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2 Comments

  • 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
      Jenny
      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!

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