Pan de Arroz (Bolivian Gluten-Free Bread)
Bolivian food | Bread | Breakfast

Pan de Arroz (Bolivian Gluten-Free Bread)

August 17, 2018

This pan de arroz (rice bread) is made with rice flour and mashed cassava. Cheesy and naturally gluten-free.

Bolivian food is so diverse. Each department/state has dishes with flavors and ingredients unique to their location. I am from Santa Cruz, a department where the land is fertile, hot and has delicious food. 

Cassava/yuca is a root. It has a slightly thick, brown skin that needs to be peel with a knife. Inside it´s white. It’s a bit like potatoes, but slightly fibrous. 

cassava, yuca

In Santa Cruz, cassava is prepared in many different ways, fried (like french fries), boiled (to be eaten with soup); and in this case boiled and mashed to make a thick batter. 

Pan de Arroz (Bolivian Gluten-Free Bread)

The main ingredients for this bread are the mashed cassava, rice flour and cheese. Usually they´re baked on banana leaves in a brick oven. But it can also be done in a greased tray and in a kitchen oven. But if you can get the banana leaves, I recommend you use them, it adds a nice flavor. 

Pan de Arroz (Bolivian Gluten-Free Bread) batter

The batter for this  gluten-free Bolivian bread, needs to rest all night at room temperature. Or at least 4 hours. This helps the batter to ferment a little, giving it its unique, sour flavor.

Pan de Arroz (Bolivian Gluten-Free Bread)

The batter for pan de arroz is thick, and once baked, it is a spongy bread. This rice bread is accompanied with a cup of hot coffee or hot chocolate, for afternoon snack or for breakfast.

Pan de Arroz (Bolivian Gluten-Free Bread)

The batter can be frozen for up to 3 months. I usually make a large amount, and then divide the batter into different bags and then freeze it. The night before using, I take it out of the freezer and leave it at room temperature.

Note: This recipe was published for the first time on October, 2015, on my old blog. As we celebrate Bolivia’s independence in the month of August, I thought it was a good time to update my Bolivian recipes.

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

More Bolivian recipes:

Majadito Batido de Pollo (Bolivian Chicken and Rice)

Sonso de Yuca Frito (Cheesy and Fluffy Bolivian Pancake)

Rollo de Queso Picante – Spicy Bolivian Bread

Baked Cuñapé (Bolivian Bread)

Llajua (Bolivian Spicy Sauce)

Pan de Arroz (Bolivian Gluten-Free Bread)
Prep Time
10 mins
Cook Time
24 mins
Resting Time
4 hrs
Total Time
34 mins
 
This pan de arroz (rice bread) is made with rice flour and mashed cassava. Cheesy and naturally gluten-free.
Course: Breakfast
Cuisine: Bolivian
Servings: 24
Calories: 223 kcal
Author: Lizet Bowen
Ingredients
  • 6-1/4 cups rice flour (500g)
  • 1 kilo peeled cassava (2lb)
  • 4 cups grated cheese I used half mozzarella cheese and half sandwich cheese (500g)
  • 4-1/4 cups milk you can use sour milk or whey (1litre)
  • 1/2 cup vegetal oil (118ml)
  • 1 tablespoon salt
Instructions
  1. Boil and drain cassava (cooking time varies between 15-45 minutes).
  2. While the cassava is hot, mash it with a fork or a mortar (I put mine in the food processor).
  3. Add all the ingredients in a large bowl and mix well (I used my hands).
  4. Cover and let it stand for at least 4 hours (I left mine overnight).
  5. When you are ready to bake, heat the oven to 243 ° C / 470 ° F. drop the dough with a spoon on a greased tray or on a tray covered with banana leaves. Bake for about 25-30 minutes or until golden. Eat them while hot.
Recipe Notes

If you do not use all the batter, you can store it in the freezer.

Pan de Arroz (Bolivian Gluten-Free Bread)

 

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      1. Así es! Muchas de las recetas bolivianas son sin gluten. Aunque no creo que se crearon con ese propósito, más para usar los alimentos que tenemos. Me imagino que el hecho que sea apta para los que tienen intolerancia al gluten es una yapa 😉

  1. Angélica, espero que puedas conseguir las hojas, realmente intensifica el sabor de éste pan. Gracias por mandarme el link. Me encanta tu blog! Definitivamente voy a ser parte del alfabeto culinario.

  2. Hola Lizet! Un gusto conocer tu blog! Me gustan mucho las recetas tradicionales y este pan me llama mucho la atención también por la simplicidad de los ingredientes, voy a tratar de conseguir las hojas de plátano para hacerlo.
    También quería comentarte que no te dejé el link de las mandocas en el grupo porque parece que Christina es un poco quisquillosa con los links, jaja, pero puedes ir a mi blog y en el buscador que está en la barra superior lo buscas como mandocas.
    Abrazos y me quedo por aquí disfrutando de tus recetas

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