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)

3.67 from 3 votes
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: 12 cuñapé
Calories: 78 kcal
Author: Lizet Bowen
  • 2 cups cassava / yuca starch
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 1-1/2 tablespoons butter soften
  • 1-1/2 teaspoons salt
  • 5 tablespoons milk
  1. Preheat oven to 425F/218C and grease 2 baking sheets.

  2. In a big bowl, add cassava starch, cheese, egg, and butter and salt. Mix with the tip of your fingers. Add 3 tablespoons of milk and mix with your hands. (it's going to look like big crumbs)

  3. Dump it all in a clean surface, and start kneading it. If it doesn't come together, add 1 tablespoon of milk at a time. Knead it for 2 to 3 minutes.

  4. Divide the dough into 12 equal portions. Make a round ball with each portion and place them on a greased baking sheet.

  5. Bake for 20 minutes.

Recipe Notes

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

Mozzarella cheese gives it a soft outer crust.

Queso fresco gives it a crunchy crust, and looks like the pictures in this blog.

The amount of milk you need for cuñapé depends on the type of cheese you are using. 

If you are using queso fresco use this recipe:

2 cups cassava starch

1 cup queso fresco, crumbled

1 egg

1-1/2 tablespoons butter, at room temperature

1 teaspoon salt

3 tablespoons milk

Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.

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. As a Bolivian that try this recipe for the first time I can say that is great.
    I did change the amount of salt for 1 tbs and added 1 tbs of sugar.
    My came a little flat as I think my oven wasn’t hot enough or the Mozzarella cheese I used was too liquid. I am planning in using white cheddar cup and mix it with one mozzarella cheese cup for next time.
    Thank you very much for getting Bolivian recipes on the web.

    1. I’m so glad you liked it, Liz.
      The cheese makes all the difference! I think even from brand to brand. You just need to keep trying with the same cheese until you get the right consistency.
      Thanks for coming back and commenting.

  2. Followed this exact recipe, the measurements are wrong. I triple checked I did the exact measurements on here and it was still a crumble, not anywhere near a dough consistency. I ended up improvising and using more milk and a couple more eggs until it formed a dough. Very disappointed. Wasted the entire batch trying to figure out how to fix this recipe.

    1. I am very sorry Hillary. I completely understand your frustration on the waste of ingredients and time.
      I’ve made this recipe in the US several times before, and that is why I recommend mozzarella cheese.
      I made it recently again in the US and had to add 3 to 4 tablespoons more milk.
      I’m about to try it again and fix this recipe.
      Again, I’m very sorry.
      If you don’t mind, I would love to send you some cassava flour to try again.
      Send me an email with your address, if you feel comfortable.

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

  4. 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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