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Chipa pirú (sin gluten) chipa paraguaya

Chipa Pirú (Crunchy Gluten-Free Bread)

Cheesy, crunchy and gluten-free Paraguayan bread

Course Bread
Cuisine Paraguayan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 34
Calories 45 kcal
Author Lizet Bowen

Ingredients

  • 80 grams butter, soften (5-1/2 tablespoons) I used Trebol brand
  • 1 teaspoon salt
  • 150 grams grated Paraguay cheese (1-1/2 cups) I used Trebol brand
  • 1/4 teaspoon anise seed
  • 290 grams cassava flour (2-1/3 cups)
  • 2 eggs

Instructions

  1. Heat the oven to 350°F/176°C and grease a baking sheet.

  2. In a large bowl and using an electric mixer, beat the butter with the anise seeds until it is creamy. Add the salt and 1 egg at the time. Add cheese and cassava flour and mix by hand.

  3. Put the dough on a flat surface and knead for 2 to 4 minutes. Divide the dough into 34 equal portions, stretch the dough in the shape of a stick and then join it at the ends, shaping them like donuts. Put in the tray already greased.

  4. Bake for 10 minutes. Remove from the oven and allow to cool completely (about 10 minutes). Lower the oven to 300°F/148°C and place the tray with chipas in the oven for 20 to 25 minutes, or until they are firm.

  5. Allow to cool completely before serving. Store in an airtight container for up to 5 days.

Recipe Notes

This recipe was measured in grams. Measures in cups are an approximation.