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.
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)
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
Nutrition
Gloria
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
Lizet
Hola Gloria. La verdad que nunca los hice con todos esos cambios. Si lo pruebas, vuelve a contarnos cómo te salió.
Judy
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!
Lizet
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 😋😊
Tina
Hello! I was wondering the breads are 223 kcal each? Or per serving? If so, how many are per serving? Thanks!
Lizet Flores de Bowen
Hi Tina, 223 kcal is for each bread. I hope that helps!
Angel Ulloa
Me quedan buenicimos los pan de arrives, los disfrutamos entre familia y amigos. Gracias por compartir la receta o formula..
Lizet Flores de Bowen
De nada Angel. Me alegra que te guste y te estén saliendo bien 🙂
Irene
This is a great recipe for people with gluten intolerance, but sounds more than yummy enough for everyone to enjoy.
Irene
Esta receta es muy buena para personas con intolerancia al gluten, pero suena riquisima para que cualquiera la disfrute.
Lizet Flores de Bowen
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
Hi Irene. Thanks for visiting my blog! yes! great for everybody. Visiting your blog right now 🙂
Lizet Flores de Bowen
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.
Angélica Berrios
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