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+ servings
3 cuñapés en un plato

Cuñapé (Bolivian Gluten-Free Crackers)

Cuñapé abizcochado is made with cassava starch and cheese. Naturally gluten-free and perfect to dip in your coffee.
Course Breakfast, Snack
Cuisine Bolivian
Prep Time 25 minutes
Cook Time 1 hour
Servings 32
Calories 58kcal
Author Lizet Bowen


  • 2 cups cassava starch (280g)
  • 1/2 tablespoon sugar (12g)
  • 1 teaspoon salt (6g)
  • 2 tablespoons butter or lard at room temperature (28g)
  • 1 egg yolk
  • 1-1/2 cups Swiss cheese, grated (170g)
  • 1/2 cup Parmesan cheese, grated (56g)
  • 9 tablespoons milk


  • Preheat the oven to 350F (175C), and grease two to 3 baking sheets.
  • In a large bowl, add the cassava starch, sugar, salt, butter, egg yolk, and cheese. Mix well and add the milk little by little until you have a homogeneous dough. Knead for 3 minutes.
    cassava starch, cheese, egg and butter in a bowl
  • Divide the dough into 32 equal portions. Working with one portion at a time; make a rope with each portion (if the dough falls apart, you need to knead a little more) 21 centimeters long. Bring ends together to make the ring and place it on the prepared trays.
    cuñapé on tray before baking
  • Bake for 20 minutes. Remove and let cool completely.
  • Heat the oven to 250F (120C) and bake the rings a second time, for 40 minutes. Remove and let cool completely.


Store them in an airtight container to keep them crispy.
Use any kind of dry cheese you have on hand. Avoid using fresh cheeses.
The amount of salt that this dough needs varies depending on how much salt the cheese has.
This recipe was measured with American cups. Amounts in grams are an approximation.


Calories: 58kcal