Paraguayan Chipa (Cheese Bread)
Homemade Paraguayan Chipa gluten free cheese breads made with grated cheese, cassava or tapioca starch, eggs, oil (or butter), milk, baking powder, salt, and anise seeds (optional).
Servings 20 chipas
Ingredients
- 4 cups cassava or tapioca starch 400 g - you can also use a mix of tapioca starch and corn flour (for that variation use 300 grams of tapioca starch and 100 grams of corn flour)
- 2 1/2 cups grated mozzarella cheese 300 g
- 3 large eggs
- 1/4 cup oil 60 ml – you can also use 1/4 cup butter or lard instead of oil
- 1/2 cup whole milk 120 ml, add more as needed
- 1 teaspoon baking powder
- 1 pinch of salt
- 1/2 teaspoon anise seeds – optional omit if you don't like the flavor of anise
Instructions
- Preheat the oven to 200°C/400°F. Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, add the eggs, oil (or melted butter), and milk. Whisk until smooth.
- Add half of the tapioca starch to the mixture, along with the baking powder.
- Whisk again until you have a smooth batter.
- Add the remaining tapioca starch, the grated mozzarella cheese, salt, and anise seeds (if using).
- With your hands, mix all the ingredients until the dough is pliable. If the dough seems too dry, you can add a little more milk.
- Divide the dough into several equal portions, each weighing 45-50 grams. Roll the portions of dough long cylindrical strips (approximately 10 cm long); then join the ends to make thin round ring-like shapes (rosquitas). These rosquitas can be round or oval shaped.
- Place them on the prepared baking sheet, leaving about two centimeters between them.
- Bake for 15 to 20 minutes, or until golden brown, depending on your oven. Remove them from the oven immediately.
- They can be served warm or at room temperature with a cup of coffee.
