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Chipa 4 Quesos (Paraguayan Gluten-Free Bread)

Chipa 4 Quesos (Paraguayan Gluten-Free Bread)

Chipa cuatro quesos (four cheese chipa) is a Paraguayan bread made with cassava starch which is naturally gluten-free.
Course Easter, Snack
Cuisine Paraguayan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 404 kcal
Author Lizet Bowen


  • 3/4 cup Paraguay cheese or some fresh cheese (between 75g to 80g)
  • 3/4 cup grated mozzarella cheese (between 75g to 80g)
  • 3/4 cup Sardo cheese or Pecorino Romano, grated (between 75g to 80g)
  • 1/2 cup blue cheese (between 55g and 60g)
  • 5 cups cassava flour/starch (700g)
  • 1 teaspoon salt
  • 1 teaspoon of anise seeds
  • 1/4 cup lard or butter at room temperature (55g)
  • 1 egg
  • 1 cup whole milk (237ml)


  1. Preheat the oven to 450F / 230C and grease 1 large baking sheet.
  2. In a small bowl, mix 4 kinds of cheese. Set aside 1/3 cup of this cheese mixture, to top each chipa.
  3. In a large bowl, add cassava starch, salt, anise seeds, lard or butter, egg, milk and cheese mixture.
  4. The mixture may seem too dry, but with your hands, gather the ingredients until you get a uniform dough.
  5. Place the dough on a flat surface and knead for about 5 minutes. (This dough has the texture of playdough.) Divide the dough into 10 equal portions. Make a ball with each portion between the palms of your hands. Flatten the ball slightly.
  6. Place chipas on a baking sheet. Top each chipa with a bit of reserved cheese mixture.
  7. Bake for 25 minutes. Let it cool for 5 minutes before eating. Chipas are best eaten when they are hot.

Recipe Notes

The chipa dough can be frozen for up to 3 months.