Pan de Arroz (Bolivian Gluten-Free Bread)

This pan de arroz (rice bread) is made with rice flour and mashed cassava. Cheesy and naturally gluten-free.

Course Breakfast

Cuisine Bolivian

Prep Time 10

Cook Time 24

Resting Time 4

Total Time 34

Servings

Calories 223kcal

Author Lizet Bowen

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
3-½ cups milk you can use sour milk or whey
¼ cup vegetal oil
¾ tablespoon salt (depends how salty the cheese is)

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.