Cuñape – Bolivian Cheese Bread
Warm, cheesy, and delightfully chewy, cuñapé is the kind of bread that disappears within minutes of coming out of the oven. This traditional Bolivian cheese bread is naturally gluten-free and irresistibly good with coffee, butter, or a touch of jam.
What is cuñape?
Cuñape is a Bolivian bread made from tapioca starch (also known as yuca or cassava starch), cheese, eggs, milk, and butter. It’s round, golden, and pillowy on the inside, often enjoyed as a snack or breakfast bread. Cuñapé belongs to a family of South American cheese breads that includes pan de yuca from Ecuador or Colombia, Brazilian pão de queijo,and Paraguayan chipa, all of which share the starch from yuca (cassava root) and cheese as the key ingredients!
Cuñapé is crisp on the outside, chewy and cheesy on the inside—without using any wheat flour. This makes it a perfect choice for anyone avoiding gluten, including people with celiac disease!
Ingredients Needed
- Tapioca Starch: This is the essential base for the chewy texture. Be sure to use starch, not cassava flour, which is coarser and won’t yield the same result.
- Mozzarella Cheese: Freshly grated mozzarella works best here. It melts beautifully and adds that signature cheesy pull. You can substitute with a mild white cheese as used traditionally in Bolivia.
- Butter: Butter gives richness and moisture. If using salted butter, reduce the added salt slightly.
- Egg: Binds the dough and adds structure.
- Milk: Adds hydration and softness. Whole milk is preferred for richness.
- Baking Powder: Helps the bread puff slightly in the oven.
- Salt: Adjust depending on how salty your cheese is. Start with a pinch and taste the dough if needed.
Tips for Success
- Use tapioca starch—not cassava flour. The texture difference is huge. Tapioca starch is light and powdery, similar to cornstarch, while cassava flour is grainy.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that may affect the texture.
- Knead by hand to feel the texture and adjust with milk or starch as needed.
- Don’t overbake. Cuñape should be golden but still moist and chewy inside!
How to Make Your Own Tapioca Starch
If you can’t find tapioca starch and want to go the DIY route, here’s how to do it:
- Peel and chop fresh yuca.
- Blend with water to create a thick liquid.
- Strain through a cheese cloth, saving the liquid.
- Let the liquid sit for 12 hours. The starch will settle at the bottom.
- Carefully pour off the water, collect the starch, and dry it in the sun or in a warm place until powdery.
This traditional method is labor-intensive but incredibly rewarding—and yields amazing, ultra-authentic Bolivian cuñape.
Serving Suggestions
You can serve this Bolivian cheese bread on its own, or with a variety of sides to complement it:
- Serve warm with coffee or hot chocolate for a cozy breakfast or snack.
- Add a little jam, dulce de leche, or butter for a sweet-savory combo.
- Pair them with soups or stews—they’re perfect for dipping!
Frequently Asked Questions
What’s the difference between cassava flour and tapioca starch?
Cassava flour is made from the whole root, and it’s coarse and fibrous. Tapioca starch is a fine white powder extracted just from the starch of the yuca root. Only tapioca starch will give Bolivian cuñapé its signature chewy, springy texture.
Can I make cuñape ahead of time?
Yes! Form the dough balls and refrigerate for up to a day before baking. You can also freeze the unbaked dough balls and bake them directly from frozen—just add a few extra minutes to the baking time.
Can I use another type of cheese?
Yes. While mozzarella is a good substitute, in Bolivia, soft white cheeses (like queso fresco or quesillo) are more typical. You can also try Monterey Jack or even a mild feta (though adjust the salt).
Why are my cuñapes too dry or too sticky?
This usually depends on your starch. Tapioca starch can vary in moisture absorption. Just add a tablespoon of milk if dry, or more starch if sticky, until the dough feels smooth and play-dough-like.
Cuñape – Bolivian Cheese Bread
Ingredients
- 300 grams or 3 cups of tapioca starch (also known as cassava starch
- 250 g mozzarella cheese grated, 250 grams=2 cups
- 30 grams or 2 tablespoons butter melted or softened
- 1 large egg
- 120 ml or ½ cup milk add 1-2 tbs additional if needed
- 1 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 190°C/375°F. Line a baking sheet with parchment paper or directly grease the pan with a thin layer of butter and flour. You can also bake them in a mold for small muffins or cupcakes.
- Grate the mozzarella cheese. Set aside.
- In a large mixing bowl, add the softened or melted butter, egg, milk, and a pinch of salt into it (adjust the salt based on the saltiness of the cheese). Mix the liquid ingredients with a spoon or fork.
- Next, add the tapioca starch and baking powder. Add it in batches, little by little, to prevent lumps from forming. Stir with a spatula until all the starch particles are properly hydrated.
- Pour the cheese on top and knead.
- Knead until you have a smooth and even dough. The dough should easily come away from your hands and the bowl. If you find the dough too dry, add a tablespoon of milk. If it’s too sticky, sprinkle it with a little extra tapioca starch until you get the desired consistency.
- Form balls with the cuñape dough, for medium size breads, each ball should weigh about 55-60 grams, if you prefer smaller breads then they should be ~40 grams. Place them on the baking sheet, leaving about three centimeters of space between each one because they will rise slightly.
- Bake them in the oven for 15-20 minutes at 190°C/375°F or until they start to get golden brown speckles on top.
- Remove from the oven and enjoy them warm. You can add a little jam or butter. You can also enjoy them plain with a cup of coffee because they're delicious on their own.
Step by step preparation for Bolivian Cuñape:
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Hi Lalyita,
This is Michelle from Ecuador. What cheese would I use here in this recipe? What cheese is used in Bolivia? Thank you and enjoy your European stay. Abrazos deliciosos y regenerativos.
Hi Michelle,
I used mozzarella, not fresh though. You can use what we call quesillo in Loja (similar to queso manaba), but not too tierno. In Bolivia they use queso blanco.
Un abrazo grande!