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Home » Gluten-Free Bread

Chipa Pirú (Crunchy Gluten-Free Bread)

Published: Mar 13, 2018 · Modified: Mar 20, 2021 by Lizet

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Chipa pirú, or thin chipa, it's a crunchy - cheesy Paraguayan bread/cracker.

These Paraguayan donut shaped crackers or chipa pirú are very easily found in supermarkets.

They come packaged in a way that is comfortable to carry in your suitcase to take to those who miss Paraguay. Something I make sure to bring when I go visit my sisters 🙂

This is my first time making chipa pirú. My boys really enjoyed them and my first batch disappeared in no time!

Do not forget to check out my post on how to make chipa - ingredients, where I explain in more detail how you can substitute some of the ingredients if you do not live in Paraguay.

The recipe for this chipa comes again from Jazmín de Lo de Jaz.

I was asking Jazmín if she remembered the first time she started making chipa. Some of her memories are going to her mom's house during the Easter season and making chipa with her, but more for the pleasure of making different figures, something that her kids also enjoy doing, apart from eating them, of course 🙂

chipa dough on a wood board

Chipa dough has a texture similar to playdough. Great for little hands! my boys usually make angry birds chipas :).

Chipa pirú (crunchy gluten free bread)

Generally, for baking chipa, the oven needs to be very hot. But we're baking these little chipas twice, so we need low heat.

Chipa pirú (crunchy gluten free bread)

These little chipas are great with coffee. They keep well at room temperature for a few days, but I don't think you'll have many left!

Do you bake anything special for Easter? Please tell me in the comments.

Recipe adapted from Aquí están mis recetas (María Clara Benza de Garófalo)

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Recipe

Chipa pirú (sin gluten) chipa paraguaya
Print Recipe
4.50 from 2 votes

Chipa Pirú (Crunchy Gluten-Free Bread)

Cheesy, crunchy and gluten-free Paraguayan bread
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Bread
Cuisine: Paraguayan
Servings: 34
Calories: 45kcal
Author: Lizet Bowen

Ingredients

  • 80 grams butter, soften (5-½ tablespoons) I used Trebol brand
  • 1 teaspoon salt
  • 150 grams grated Paraguay cheese (1-½ cups) I used Trebol brand
  • ¼ teaspoon anise seed
  • 290 grams cassava flour (2-⅓ cups)
  • 2 eggs

Instructions

  • Heat the oven to 350°F/176°C and grease a baking sheet.
  • In a large bowl and using an electric mixer, beat the butter with the anise seeds until it is creamy. Add the salt and 1 egg at the time. Add cheese and cassava flour and mix by hand.
  • Put the dough on a flat surface and knead for 2 to 4 minutes. Divide the dough into 34 equal portions, stretch the dough in the shape of a stick and then join it at the ends, shaping them like donuts. Put in the tray already greased.
  • Bake for 10 minutes. Remove from the oven and allow to cool completely (about 10 minutes). Lower the oven to 300°F/148°C and place the tray with chipas in the oven for 20 to 25 minutes, or until they are firm.
  • Allow to cool completely before serving. Store in an airtight container for up to 5 days.

Notes

This recipe was measured in grams. Measures in cups are an approximation.

Nutrition

Calories: 45kcal

This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!

Chipa pirú (crunchy gluten free bread)
Chipa pirú (crunchy gluten free bread)

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Reader Interactions

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    Recipe Rating




  1. Leticia Amador

    March 21, 2022 at 9:03 pm

    I would LOVE to make this! Im in California, USA not sure where I can get Paraguayan cheese. Is there a subsistute?

    Reply
    • Lizet

      March 21, 2022 at 11:55 pm

      You can use queso fresco o mozzarella.

      Reply
  2. Normi

    September 28, 2021 at 1:50 am

    Great recipe! Love it with cocido con leche, thank you 🙂

    Reply
  3. Isa

    September 12, 2021 at 1:48 am

    It tasted delicious but mine did not come out crunchy, wasn't as dry as a Chipa pirú, do I need to bake them longer? Thanks!

    Reply
    • Lizet

      September 12, 2021 at 11:04 pm

      Yes, you'll need to bake it longer next time. Try adding another 15 minutes.

      Reply
  4. Olivia

    January 25, 2019 at 12:15 am

    How many eggs? I miss chipitas so much and I'm looking forward to trying to make some myself.

    Reply
    • Lizet Flores de Bowen

      January 25, 2019 at 9:48 am

      Olivia. Sorry. 2 eggs. Let me know how you like it.

      Reply
  5. Life Diet Health

    March 20, 2018 at 10:21 pm

    Ooo another recipe for my cassava flour! Thanks Lizet these sound great! They do look like they would disappear quickly though! 🙂 Thanks for linking up and sharing at Fiesta Friday this week.

    Reply
    • Lizet Flores de Bowen

      March 21, 2018 at 12:44 am

      Thanks for coming by! Yes. They do disappear in no time!

      Reply
  6. Angie | Fiesta Friday

    March 18, 2018 at 1:58 pm

    Can tapioca starch be used to sub for the cassava flour? I’m not sure if they’re actually the same thing or not. Btw, Lizet, have you cohosted FiestaFriday before? So bad of me to not remember! Would you be interested? Let me know, thanks!

    Reply
    • Lizet Flores de Bowen

      March 18, 2018 at 6:56 pm

      Hi Angi. It´s the same thing. I´ll add a note about the different names.
      I haven´t done any co-hosting at FiestaFriday yet. I would love to do it, but right now our internet is not working well. Hopefully, we´ll find a solution next month. Can I email you when I´m available?

      Reply
      • Angie | Fiesta Friday

        March 29, 2018 at 2:54 am

        Yes, of course, just let me know when. Would love to have you as a cohost!

  7. TurksWhoEat

    March 17, 2018 at 8:22 pm

    I would love a few of these with a cup of coffee, they look excellent! Thanks for sharing at Fiesta Friday 😀

    Reply
    • Lizet Flores de Bowen

      March 18, 2018 at 6:51 pm

      Thanks for coming by! they are perfect with coffee 🙂

      Reply
  8. Anonymous

    March 14, 2018 at 3:04 pm

    It is so good. I am enjoi. Thank you

    Reply
    • Lizet Flores de Bowen

      March 14, 2018 at 4:25 pm

      I'm so glad you liked it!

      Reply

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Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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