Chipá bread

A cheesy, chewy and delicious bread !

Chipá is a popular bread similar to pao de queijo in many South american coutnries such as Paraguay or Argentina. They are naturally gluten free and so easy to prepare as you only need 4 ingredients and 2-3 minutes of mixing (no kneading required can you believe this?). All the ingredients come together in a bowl, so as long as you have a kitchen scale and an oven you are good to go!

These breads are traditionally enjoyed during mid afternoon stacks with some coffee or tea although I love having mine sliced and topped with some avocado, butter or eggs.

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🌱Vegetarian

🌾GF

🍽️ 6 breads

🧀Ingredients

• 2 eggs

• 100-120g crema (or creme fraiche)

• 300g tapioca strach

• 200g mozzarella cheese

🧀Method

• Add the tapioca starch to a bowl along with the 100g of crema, eggs and mozzarella. Knead until obtaining a dough, it should be firm enough to shape it into balls. If the dough is too dry and crumbly add a but more of crema just intill it comes together into a dough (if you add to much the bread will spread too much once you bake it)

• Divide the dough in 6 equal pieces. Take each piece of dough and shape into balls with your hands. Now on a flat surfave start rolling the dough with your hands into a thick cilinder. Then join the ends of the cilinder together to create a round bagel like bread with a whole in the middle

• Place chipá breads onto an oven tray covered with parchment paper. Brush each ball with melted butter or oil

• Bake in a preheated oven at 180C for about 20-25 min until they get a light golden brown colour. Alternatively bake in the airfryer at 175C for 12-14 min.

FAQS and Tips

• You can freeze down the shaped bread and then bake them once you are ready to consume them