Chipa almidón (Paraguayan gluten-free bread)
Bread | Breakfast

Chipa Almidón (Paraguayan Gluten-Free Bread)

March 27, 2018

Chipa almidón. The most popular chipa in Paraguay. They are found in the streets, most commonly in the shape of a donut.

Fourth and last recipe for chipas! I hope you have enjoyed these Paraguayan recipes. Chipa almidón is what you find in the streets. The one you buy after school, when you travel by bus or when you want to invite foreigners’ something very Paraguayan.

As I mentioned in the other posts, I am very grateful to my friend Jazmín de Lo de Jaz for having shared her favorite chipa recipes with us. For this last recipe, she was able to find the person who created this recipe and we had the privilege of being able to make it with her. Thanks Blanca!

Chipa almidón (Paraguayan gluten-free bread)

Tips from Blanca for a good chipa:

1. Taste your dough: every cheese has a different amount of salt, so try your dough to see if it lacks salt.

2. Let the dough rest before kneading: although with the little time we had to make this chipa almidón, we skipped this step, Blanca emphasizes that it is important to let the dough rest for at least an hour.

3. Add the milk little by little: if the dough breaks a lot or it cracks and doesn’t want to come together, it is because it needs a little more liquid. If possible do not add more starch, it loses its texture.

Chipa almidón (Paraguayan gluten-free bread)

Chipa almidón (Paraguayan gluten-free bread)

Chipa almidón (Paraguayan gluten-free bread)

Chipa almidón (Paraguayan gluten-free bread)

Chipa almidón (Paraguayan gluten-free bread)

Chipa almidón (Paraguayan gluten-free bread)

Do you like trying new recipes? I hope you give this chipa a try this Easter.

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 3 votes
Chipa almidón (Paraguayan gluten-free bread)
Chipa Almidón (Paraguayan Gluten-Free Bread)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Paraguayan bread made during Holy Week.

Course: Bread, Breakfast
Cuisine: Paraguayan
Servings: 20
Calories: 175 kcal
Author: Blanca Cristóful
  • 150 grams butter, soften (2/3 cup) I used Trebol brand
  • 2 eggs
  • 200 grams Paraguay cheese, grated (2 cups) I used Trebol brand
  • 25 grams Parmesan cheese (1/4 cup)
  • 500 grams cassava four (4 cups + 1 tablespoon)
  • 100 ml milk ((1/2 cup + 1 teaspoon)
  • 1 teaspoon salt
  • 1 to 2 teaspoons anise seeds
  1. In a large bowl, beat the butter until creamy. Add the eggs one by one and continue beating. Add the two kinds of cheese and the anise and beat until you have a creamy mixture.

  2. Add cassava flour and salt. Mix by hand. Put the mixture on a flat surface and start kneading. Little by little add milk. Taste the dough for salt. Cover with a cloth and let stand.

  3. Preheat oven to 425 ° F / 232 C and grease two baking sheets.

  4. Knead the dough for about 3 to 5 minutes. Or until you have a very soft dough. Divide the dough into 20 equal portions and give it the shape you want.
  5. Bake for 20 minutes or until golden brown. Remove and let cool.

Recipe Notes

The ingredients in this recipe were measured in grams. Measures in cups are an approximation.

Chipa is best consumed the same day it was made.

Don´t forget to check out my post on how to make chipa – ingredients!

And here are the two other chipa recipes:

Chipa licuadora – easy gluten free bread

Chipa pirú (crunchy gluten-free bread

Orange chipa (gluten-free cheesy bread

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  1. Hi! I stumbled upon your blog while looking for a chipa aramiro recipe for my Spanish class.
    Sorry to correct you, but chipa is not only made for Holy Week, as your recipe heading states.
    Chipa is made and eaten everyday. Holy Week used to be the proper ocassion for those who fasten / chose to avoid meat in holy days and then again, on May 3rd, Day of the Cross, when people organize HUGE rosarios and hang chipa and sweets from a sort of manger.

    Have a nice time in Paraguay.

  2. I can’t believe I found you…really hard to find good Paraguayan recipes with ingredients that are not native. I did try today the Paraguayan Chipa recipe and it kind of worked, need to get the right dough texture though… I know it takes time to get it, but I thank you the pictures and the instructions.. This is from a Paraguayan who never cooked, married to an awesome PuertoRican guy 49 yrs ago, who does the cook in the house and live in Philadelphia, Pennsylvania, USA.

    1. Angela! so glad you found this recipe! I was always afraid to make chipa, until I made it with my 2 friends. Yes! kneading is the key with chipa. The more you knead it, the dough comes together and has that delicious crunchy crust.
      A practicar más! 🙂

  3. Many thanks for your blog and recipes Lizet! Has been awesome to find the recipe and to make some with my wife (she is not Paraguayan) but loves chipa!
    I´ll let you know how it goes with the other recipes also.

      1. Where can I find Trebol Paraguayan cheese? I live in Oklahoma, but grew up in Paraguay. Chipa and chipitas (a snack size introduced after we left Paraguay in 1970) are what I miss most! Thanks!

      2. I don’t think you can find queso Paraguay Trebol in the US. But you can replace it with queso fresco. 😊

      1. Hi Lidia. Look for international stores to get cassava starch to make chipa. I really don’t know if you can find it already made.

  4. I just did a search for chipa because I was an exchange student in Asunción 30+ years ago (yikes!). I’m so glad I found your blog. I look forward to making chipa and remembering my time in Paraguay.

    1. I’m glad you found my blog Ann! This chipa from a Paraguayan friend is the best! I hope it brings nice memories to you. Let us know how it turns out.

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