Chipa licuadora - easy gluten free bread
Bread | Breakfast

Chipa Licuadora – Easy Gluten-Free Bread

March 6, 2018

{updated post from 2014}

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Welcome back! today I´m sharing with you our first chipa recipe. I know is not a new recipe for the blog. It’s an update from 2014. But when I started thinking about chipa recipes, I thought I should start with this one, chipa licuadora. It’s so easy to make; you add everything to a blender, pour it into muffin cups and then to the oven!

I wanted to start with this recipe because it’s the first chipa recipe I got from my friend Jazmín (have you checked out  her Facebook page yet? if not, check it out here). Jazmín is an amazing baker, a very talented cake decorator who is willing to share with us her delicious recipes. Thank you Jazmín!

Note: this is not a very common recipe in Paraguay. It comes from the Mennonite community, and one of Jazmín’s family shared it with her. I think a lot more people in Asunción are making it now, precisely because it is so easy! I took this recipe to Bolivia and my family loved it. My mom has made this chipa licuadora recipe for different meetings and everybody asked for the recipe. It´s that yummy!

What about the ingredients for this chipa? don´t forget to check out my post on how to make chipa – ingredients.

Let´s go to the recipe! For this chipa recipe, you need your oven to be very hot. Before you get all your ingredients out, turn on the oven.

chipa batter in a bowl with a whisk

If you think your blender can handle it, add all the ingredients to it and blend. The other option is to blend the eggs, milk and oil and pour this over the yuca starch and cheese, and then mix everything.

chipa batter in a muffin tin

Do not over fill the muffin tin. This chipa puffs up really well in the oven, if you overfilled it, your chipa will be too gummy.

Chipa licuadora - easy gluten free bread

This chipa licuadora is best right out of the oven, with a nice cup of tea or coffee.

How do like the recipe? is it something you would try at home? I hope you take a little bit of Paraguay wherever you are.

 If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

5 from 1 vote
Chipa licuadora - easy gluten free bread
Chipa Licuadora - Easy Gluten-Free Bread
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Easy to make. This gluten-free bread is a taste of Paraguay.
Course: Bread, Breakfast
Cuisine: Paraguayan
Servings: 24
Calories: 123 kcal
Author: Jazmín Schmidt
Ingredients
  • 1 cup milk (236ml)
  • 1/2 cup vegetable oil (118ml)
  • 1 cup grated cheese here we use Paraguayan cheese, it's like queso fresco, but you can use any cheese that doesn't have a very strong flavor (113) I used Trebol brand
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 3 cups cassava flour (366g)
Instructions
  1. Preheat the oven to 450°F/232°C and grease 2 (12 cups) muffin tin.
  2. In a blender add the first five ingredients. If your blender is big and can handle it, add all ingredients and blend. If not, add a cup of cassava flour at a time. The rest can be mixed with a spoon.
  3. Fill muffin tins halfway. Bake for 15 to 20 minutes.
Recipe Notes

Enjoy them while hot. They are not very yummy after a few hours 🙁 If you want to make it more Paraguayan, add a teaspoon of anise seeds to the batter. Another name for cassava: manioc, yuca.

I´m sharing this recipe at Fiesta Friday, hosted by Angi and her cohosts this week are Abbey @ Three Cats and a Girl and Antonia @ Zoale.com

Chipa licuadora -easy gluten free bread
Chipa licuadora -easy gluten free bread

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Only registered users can comment.

  1. This is worth a try definitely! They look almost like they’ve been fried and crisp on the outside. Are they?! I’m very curious. I don’t know if I can find cassava flour, but if I do I’ll give this chipa a try!

    1. Hi Angi! these chipas are baked. But they are crispy on the outside and cheese on the inside. I hope you try them soon!

    1. Hola Kitara. Me alegro que la encontraste! Espero que la pruebes pronto y me cuentas cómo te salió. Saludos 😊

  2. Hey Lizet!! 🙂 I am one of the co-hosts for Fiesta Friday this week and so I am stopping by to check out everyone’s yummy goodness, tidbits, or crafty things! These look tasty! I’ve never heard of them before, so therefore I haven’t ever eaten them before haha but they look good enough to try out!!
    Thanks for sharing and being apart of Fiesta Friday!! 🙂

  3. I’m always on the look out for different gluten free breads to try and this has me intrigued. I’m certainly going to have to bake these in the coming week, so glad I’ve found this recipe. #FiestaFriday

    1. Hi Rebecca. Thanks for stopping by. I hope you give this recipe a try. These chipas are so cheesy. Let me know how you like them.

  4. Thanks for sharing! A gal from Paraguay came here (our home in the Oregon) a few nights ago and shared your recipe with me. My husband is from Paraguay and we lived in Bolivia for 4 years. That is where I learned to love cunape….this tastes a lot like it and looks very easy !

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