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Pan de Arroz (Bolivian Gluten-Free Bread)

August 17, 2018 by Lizet Flores de Bowen 14 Comments

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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. 

cassava, yuca

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. 

Pan de Arroz (Bolivian Gluten-Free Bread)

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. 

Pan de Arroz (Bolivian Gluten-Free Bread) batter

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.

Pan de Arroz (Bolivian Gluten-Free Bread)

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.

Pan de Arroz (Bolivian Gluten-Free Bread)

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.

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

More Bolivian recipes:

Majadito Batido de Pollo (Bolivian Chicken and Rice)

Sonso de Yuca Frito (Cheesy and Fluffy Bolivian Pancake)

Rollo de Queso Picante – Spicy Bolivian Bread

Baked Cuñapé (Bolivian Bread)

Llajua (Bolivian Spicy Sauce)

Pan de Arroz (Bolivian Gluten-Free Bread)
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Pan de Arroz (Bolivian Gluten-Free Bread)

This pan de arroz (rice bread) is made with rice flour and mashed cassava. Cheesy and naturally gluten-free.
Prep Time10 mins
Cook Time24 mins
Resting Time4 hrs
Total Time34 mins
Course: Breakfast
Cuisine: Bolivian
Servings: 24
Calories: 223kcal
Author: Lizet Bowen

Ingredients

  • 3 cups rice flour + 2 tablespoons (250g)
  • 500 grams peeled cassava (1lb)
  • 2 cups grated cheese, I used half mozzarella cheese and half sandwich cheese (250g) or use fresh cheese
  • 3-1/2 cups milk you can use sour milk or whey
  • 1/4 cup vegetal oil
  • 3/4 tablespoon salt (depends how salty the cheese is)

Instructions

  • 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.

Video

Notes

If you do not use all the batter, you can store it in the freezer.

Nutrition

Calories: 223kcal

Pan de Arroz (Bolivian Gluten-Free Bread)

 

More Bolivian Recipes

  • first shot of plate with rice and chicken salpicon
    Salpicón (Bolivian Style Chicken Salad)
  • Bolivian peanut soup
    Bolivian Peanut Soup
  • bolivian rice pudding in a glass
    Bolivian Rice Pudding
  • cuñape in a wood bowl
    Baked Cuñapé (Bolivian Gluten-Free Bread)

Filed Under: Bolivian Recipes, Breakfast, Gluten-Free Bread Tagged With: Bolivia, bolivian food, Bolivian recipes, gluten free

Reader Interactions

Comments

  1. Gloria

    September 18, 2020 at 7:11 am

    Hola. No pudo tomar lácteos. Se puede sustituir la leche por leche de arroz o de coco? Q pasa si no le pongo queso?
    Gracias

    Reply
    • Lizet

      September 21, 2020 at 3:15 pm

      Hola Gloria. La verdad que nunca los hice con todos esos cambios. Si lo pruebas, vuelve a contarnos cómo te salió.

      Reply
  2. Judy

    April 23, 2020 at 3:51 pm

    So glad I found your blog! I used to live in Santa Cruz. I SO miss los horneados y comida típica de Bolivia. Tienes la receta para Arroz con queso y arroz con leche? Gracias!

    Reply
    • Lizet

      April 23, 2020 at 8:45 pm

      Hello! So happy you found my blog!
      No, I don't have neither recipe. My plan is to post arroz con queso on August when I post Bolivian recipes to celebrate our independence 😊
      Maybe try some cuñape for now 😋😊

      Reply
  3. Tina

    March 25, 2019 at 2:59 am

    Hello! I was wondering the breads are 223 kcal each? Or per serving? If so, how many are per serving? Thanks!

    Reply
    • Lizet Flores de Bowen

      March 25, 2019 at 6:10 pm

      Hi Tina, 223 kcal is for each bread. I hope that helps!

      Reply
    • Angel Ulloa

      September 21, 2019 at 12:40 pm

      Me quedan buenicimos los pan de arrives, los disfrutamos entre familia y amigos. Gracias por compartir la receta o formula..

      Reply
      • Lizet Flores de Bowen

        September 21, 2019 at 1:58 pm

        De nada Angel. Me alegra que te guste y te estén saliendo bien 🙂

  4. Irene

    August 25, 2018 at 11:59 pm

    This is a great recipe for people with gluten intolerance, but sounds more than yummy enough for everyone to enjoy.

    Reply
    • Irene

      August 26, 2018 at 12:02 am

      Esta receta es muy buena para personas con intolerancia al gluten, pero suena riquisima para que cualquiera la disfrute.

      Reply
      • Lizet Flores de Bowen

        August 27, 2018 at 11:50 pm

        Así es! Muchas de las recetas bolivianas son sin gluten. Aunque no creo que se crearon con ese propósito, más para usar los alimentos que tenemos. Me imagino que el hecho que sea apta para los que tienen intolerancia al gluten es una yapa 😉

    • Lizet Flores de Bowen

      August 27, 2018 at 11:51 pm

      Hi Irene. Thanks for visiting my blog! yes! great for everybody. Visiting your blog right now 🙂

      Reply
  5. Lizet Flores de Bowen

    March 03, 2017 at 2:32 pm

    Angélica, espero que puedas conseguir las hojas, realmente intensifica el sabor de éste pan. Gracias por mandarme el link. Me encanta tu blog! Definitivamente voy a ser parte del alfabeto culinario.

    Reply
  6. Angélica Berrios

    March 03, 2017 at 1:27 pm

    Hola Lizet! Un gusto conocer tu blog! Me gustan mucho las recetas tradicionales y este pan me llama mucho la atención también por la simplicidad de los ingredientes, voy a tratar de conseguir las hojas de plátano para hacerlo.
    También quería comentarte que no te dejé el link de las mandocas en el grupo porque parece que Christina es un poco quisquillosa con los links, jaja, pero puedes ir a mi blog y en el buscador que está en la barra superior lo buscas como mandocas.
    Abrazos y me quedo por aquí disfrutando de tus recetas

    Reply

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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! More..

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