Cheesy orange chipa. A delicious gluten-free bread.
550gramsof cassava flour(4-1/2 cups)
50gramsof cornmeal(1/3 cup + 1 tablespoon)
1-1 / 2teaspoonof salt
400gramsof grated or sliced Paraguay cheese(4 cups) I used Trebol brand
50gramsof Parmesan cheese(1/2 cup)
100gramsof buttersoften (6 tablespoons) I used Trebol brand
100gramsof orange juice(almost 1/2 cup)
Preheat the oven to 232°C/450°F and grease a baking sheet.
In a large bowl, add cassava flour, cornmeal, baking powder, salt, sugar, two kinds of cheese and butter. Mix with a spoon.
Beat the eggs with an electric mixer for 3 minutes high, or until frothy. Add the beaten eggs and orange juice to the dry cassava mixture. Mix with your hands and knead for 3 to 4 minutes, or until the dough is smooth.
Divide the dough into 32 equal portions and form balls or sticks. Place chipa on the greased tray and bake for 20 minutes, or until the chipa is golden brown. Remove and let cool on a rack.
The chipa is better the same day.
The dough can be frozen for up to 3 months.
This recipe was measured in grams. The measurement in cups is an approximation.