Baked Cuñapé (Bolivian Bread)
Bolivian food | Bread

Baked Cuñapé (Bolivian Bread)

August 3, 2018

Cuñapé is a Bolivian bread with lots of cheese and it’s gluten-free. With a firm crust and a chewy crumb, you’re going to love it!

Oh! afternoon tea! Growing up in Bolivia we had a custom of having tea/coffee at around 3 or 4 in the afternoon. If you are a guest, your hostess would have a table full of horneau (fresh baked pastries and bread). Although in Spanish these pastries are called caseros (homemade), they are not always baked at home but are easily available in any market and they taste just like the ones your grandma made.

ingredients for Baked Cuñapé (Bolivian Bread)

The main ingredients for baked cuñapé are cassava or yuca starch and cheese. Lots of cheese. Although Bolivian cheese is very salty and dry, you can substitute it for mozzarella without any problems. Just avoid fresh cheese like queso fresco.

Baked Cuñapé (Bolivian Bread) dough

Your oven needs to be very hot, 500°F/250-275°C. If it’s not hot enough, they won’t rise as nicely as the pictures here. Or they’ll rise while baking, but once out of the oven, they’ll collapse. Very yummy nevertheless, but flat.

Baked Cuñapé (Bolivian Bread) dough on a tray

The dough is very simple and easy to work with. If you have a stand mixer, you can use it to mix/knead the dough. Little hands are great for helping form the little balls 🙂

Baked Cuñapé (Bolivian Bread)

I hope you give this recipe a try and enjoy this Bolivian delicacy.

Note: This recipe was published for the first time on 2,012, 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

Want more Bolivian recipes? check out this Llajua (Bolivian Spicy Sauce)

5 from 1 vote
Baked Cuñapé (Bolivian Bread)
Baked Cuñapé (Bolivian Bread - Gluten-Free)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Cuñapé is a Bolivian bread with lots of cheese and it's gluten-free. With a firm crust and a chewy crumb, you're going to love it!

Course: Breakfast
Cuisine: Bolivian
Servings: 24 cuñapé
Calories: 134 kcal
Author: Lizet Bowen
  • 4 cups cassava/yuca starch (488g)
  • 4 cups shredded cheese in the US I used mozzarella (500g) (for a more delicious cuñapé use 8 cups of cheese)
  • 2 eggs
  • 3 tablespoons butter soften (42.54g)
  • 1/2 tablespoon salt depending on how salty the cheese you are using is, you use more or less salt. This amount is for Paraguayan cheese, if you use another kind, use less salt, maybe 1/4 tablespoon
  • 1/2 cup milk (120ml)
  1. In a big bowl, mix all the ingredients. Knead the dough for 2-3 minutes.
  2. Divide the dough into 24 equal portions. Make a round ball with each portion and place them on a greased baking sheet.

  3. Bake for 20 minutes in a very hot oven, 500 F° / 250-275 C°.
Recipe Notes

Serve cuñapé hot. They're not as yummy the next day. Enjoy it with some coffee.

Baked Cuñapé (Bolivian Bread)
Baked Cuñapé (Bolivian Bread)
Baked cuñapé (Bolivian bread - gluten free)
Cuñapé is a Bolivian bread with lots of cheese and it´s gluten free. With a firm crust and a chewy crumb, you’re going to love it!



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  1. I shared this recipe today with the owners of a local restaurant, Casa Brazil, and they might make them as well.

  2. These look delicious! They remind me of the Brazilian pão de queijo, which I love, so I’m sure I’d love these too! I’d love to try them using different cheeses… do you think a pepper jack would work for spicy cuñapé?

    1. Yes! they are very similar in texture. For the Brazilian one, the dough is cooked before baking. Both delicious!

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