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.
Servings 10
Calories 404kcal
Ingredients
- ¾ cup Paraguay cheese or some fresh cheese (between 75g to 80g)
- ¾ cup grated mozzarella cheese (between 75g to 80g)
- ¾ cup Sardo cheese or Pecorino Romano, grated (between 75g to 80g)
- ½ cup blue cheese (between 55g and 60g)
- 5 cups cassava flour/starch (700g)
- 1 teaspoon salt
- 1 teaspoon of anise seeds
- ¼ cup lard or butter at room temperature (55g)
- 1 egg
- 1 cup whole milk (237ml)
Instructions
- Preheat the oven to 450F / 230C and grease 1 large baking sheet.
- In a small bowl, mix 4 kinds of cheese. Set aside ⅓ cup of this cheese mixture, to top each chipa.
- In a large bowl, add cassava starch, salt, anise seeds, lard or butter, egg, milk and cheese mixture.
- The mixture may seem too dry, but with your hands, gather the ingredients until you get a uniform dough.
- 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.
- Place chipas on a baking sheet. Top each chipa with a bit of reserved cheese mixture.
- Bake for 25 minutes. Let it cool for 5 minutes before eating. Chipas are best eaten when they are hot.
Notes
The chipa dough can be frozen for up to 3 months.
Nutrition
Calories: 404kcal
