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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.

Nutrition Facts
Pan de Arroz (Bolivian Gluten-Free Bread)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.