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Chipa licuadora - easy gluten free bread

Chipa Licuadora - Easy Gluten-Free Bread

Easy to make. This gluten-free bread is a taste of Paraguay.
Course Bread, Breakfast
Cuisine Paraguayan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24
Calories 123 kcal
Author Jazmín Schmidt

Ingredients

  • 1 cup milk (236ml)
  • 1/2 cup vegetable oil (118ml)
  • 1 cup grated cheese here we use Paraguayan cheese, it's like queso fresco, but you can use any cheese that doesn't have a very strong flavor (113) I used Trebol brand
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 3 cups cassava flour (366g)

Instructions

  1. Preheat the oven to 450°F/232°C and grease 2 (12 cups) muffin tin.
  2. In a blender add the first five ingredients. If your blender is big and can handle it, add all ingredients and blend. If not, add a cup of cassava flour at a time. The rest can be mixed with a spoon.
  3. Fill muffin tins halfway. Bake for 15 to 20 minutes.

Recipe Notes

Enjoy them while hot. They are not very yummy after a few hours :( If you want to make it more Paraguayan, add a teaspoon of anise seeds to the batter. Another name for cassava: manioc, yuca.