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Pan de Arroz (Bolivian Gluten-Free Bread)

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 minutes
Cook Time 24 minutes
Resting Time 4 hours
Total Time 34 minutes
Servings 24
Calories 223 kcal
Author Lizet Bowen


  • 6-1/4 cups rice flour (500g)
  • 1 kilo peeled cassava (2lb)
  • 4 cups grated cheese I used half mozzarella cheese and half sandwich cheese (500g)
  • 4-1/4 cups milk you can use sour milk or whey (1litre)
  • 1/2 cup vegetal oil (118ml)
  • 1 tablespoon salt


  1. Boil and drain cassava (cooking time varies between 15-45 minutes).
  2. While the cassava is hot, mash it with a fork or a mortar (I put mine in the food processor).
  3. Add all the ingredients in a large bowl and mix well (I used my hands).
  4. Cover and let it stand for at least 4 hours (I left mine overnight).
  5. 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.

Recipe Notes

If you do not use all the batter, you can store it in the freezer.