Baked Cuñapé (Bolivian Bread - Gluten-Free)
Little cheesy gems. Cuñapés are made with cassava starch and lots of cheese. The crust is firm and the center chewy. A Bolivian delicacy for any afternoon tea.
Servings 12 cuñapé
Calories 140kcal
Ingredients
- 2 cups cassava / yuca starch
- 2 cups shredded cheese (I used 1-½ cups Swiss cheese and ½ cup Parmesan cheese)
- 1 egg
- 1-½ tablespoons butter , soften
- 1-½ teaspoons salt
- 9 tablespoons milk
Instructions
- Preheat the oven to 425°F (218°C). Lightly grease 2 baking sheets or line them with parchment paper.
- Mix the main ingredients. In a large bowl, combine the cassava starch, shredded cheese, egg, butter, and salt. Using your fingertips, mix everything together until evenly combined. The texture will look sandy.
- Add the milk gradually. Pour in the 9 tablespoons of milk and mix with your hands. The dough will look like large crumbs at first.
- Check the texture. Press a small amount of dough in the palm of your hand:If it holds its shape without falling apart, it’s ready.If it crumbles, add 1 more tablespoon of milk and mix again.
- Shape the dough. Divide the dough into 12 equal portions. Firmly press and roll each portion between your hands to form a smooth ball. Place them on the prepared baking sheets, leaving a little space between each one.
- Bake. Bake for 18–20 minutes, or until the bottoms are lightly golden.
- Serve warm. They’re best fresh out of the oven, when the cheese inside is still soft and stretchy.
Video
Notes
For instructions on how to make Cuñapé Frito or Cuñapé abizcochado look in the post above to see their measurements and instructions!
Serve cuñapé hot. They're not as yummy the next day. Enjoy it with some coffee.
Mozzarella cheese gives it a soft outer crust, and they might come out flat.
Queso fresco gives it a crunchy crust and looks like the pictures in this blog, but might come out flat.
The amount of milk you need for cuñapé depends on the type of cheese you are using.
If you are using queso fresco use this recipe:
2 cups cassava starch
1 cup queso fresco, crumbled
1 egg
1-½ tablespoons butter, at room temperature
1 teaspoon salt
3 tablespoons milk Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.
1 cup queso fresco, crumbled
1 egg
1-½ tablespoons butter, at room temperature
1 teaspoon salt
3 tablespoons milk Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.
Nutrition
Serving: 50g | Calories: 140kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g