Paraguayan Chipa (Gluten-Free Cheese Bread)

Chipa is Paraguay’s beloved cheese bread, also hugely popular in northeastern Argentina, and it’s eaten any time of day, especially with mate. It’s made with cassava (tapioca) starch, so it’s naturally gluten-free. Crisp on the outside and chewy inside, it’s similar to Brazilian pão de queijo but heartier.

• Makes: 24 chipas
• Prep time: 20 minutes
• Bake time: 20 minutes
• Total time: 40 minutes

Ingredients

• 4 cups (500 g) tapioca starch (cassava starch)
• 1 teaspoon salt
• 7 tablespoons (100 g) softened butter
• 2 eggs
• 2 1/2 cups (250 g) grated hard cheese, such as Parmesan or Romano
• 1 1/2 cups (150 g) shredded mozzarella or queso fresco
• 2/3 to 3/4 cup (150 to 180 ml) milk
• 1 teaspoon anise seeds (optional, traditional)

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
2. Mix butter and eggs. In a large bowl, beat the soft butter with the eggs until combined.
3. Add the dry ingredients. Add the starch, salt, both cheeses and anise if using. Mix with your hands until sandy.
4. Add the milk gradually. Pour in the milk a little at a time, kneading, until you have a soft dough that doesn’t stick to your hands. You may not need all of it.
5. Shape. Roll into 1 1/2-inch balls or small rings and place on the sheets about 1 inch apart.
6. Bake 18 to 20 minutes, until golden on the bottom and lightly golden on top.
7. Serve warm, straight from the oven.

Tips

• Starch, not flour: it must be tapioca or cassava starch. Regular wheat flour won’t work.
• If the dough cracks, it’s too dry: add another tablespoon of milk.
• To freeze: freeze the raw balls on a tray, then bag them. Bake straight from frozen, adding 5 minutes.

Leer esta receta en español: Chipá Paraguayo Casero

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