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.
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.
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.
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.
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.
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.
More Bolivian recipes:
- 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
- Boil and drain cassava (cooking time varies between 15-45 minutes).
- While the cassava is hot, mash it with a fork or a mortar (I put mine in the food processor).
- Add all the ingredients in a large bowl and mix well (I used my hands).
- Cover and let it stand for at least 4 hours (I left mine overnight).
- 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.
If you do not use all the batter, you can store it in the freezer.