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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 404kcal
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)


  • Preheat the oven to 450F / 230C and grease 1 large baking sheet.
  • In a small bowl, mix 4 kinds of cheese. Set aside 1/3 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.


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