Paraguay · South America
Chipa
Gluten-free cheese bread held together by starch, cheese, and nothing else.
Paraguayan chipacheese bread chipa
The Chemistry in This Bake
Binding cassava starch and cheese into a cohesive dough without any gluten network to rely on.
Learn the full technique →Ingredients
- Cassava starch
- Corn flour (or polenta)
- Grated Paraguayan cheese (or mozzarella)
- Eggs
- Butter or lard
- Anise seed
- Milk
- Salt
Method
Combine cassava starch and corn flour in a large bowl.
Rub in butter until evenly dispersed through the starch.
Mix in cheese, eggs, milk, anise, and salt to form a workable dough.
Knead briefly to distribute cheese uniformly with no dry pockets.
Shape into small rings or buns.
Bake at 200 °C for 20-25 minutes until golden and crusty outside.