Chipa Pirú (Crunchy Gluten-Free Bread)
Cheesy, crunchy and gluten-free Paraguayan bread
Servings 34
Calories 45kcal
Ingredients
- 80 grams butter, soften (5-½ tablespoons) I used Trebol brand
- 1 teaspoon salt
- 150 grams grated Paraguay cheese (1-½ cups) I used Trebol brand
- ¼ teaspoon anise seed
- 290 grams cassava flour (2-⅓ cups)
- 2 eggs
Instructions
- Heat the oven to 350°F/176°C and grease a baking sheet.
- 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.
- 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.
- 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.
- Allow to cool completely before serving. Store in an airtight container for up to 5 days.
Notes
This recipe was measured in grams. Measures in cups are an approximation.
Nutrition
Calories: 45kcal
