Chipa bread is a typical bread from Argentina and Paraguay that´s made using yucca starch and semi-hard cheese.
Chipa isn´t something I really know tons about because it is not something I have been eating my whole life, like other things, I actually first tried it when I came to Madrid. I first ate it thanks to a friend from Ecuador that calls them yucca bread. I know they are different things, but the concept is the same because they both call fro starch and cheese. Maybe i´m making a mistake by comapring them but to me they taste really alike and have the same shape.Jump to Recipe
So chipa is a typical bread from South America but depending on the country they are sometimes called differently and some ingredients may vary.
Chipa has to be made with yucca or tapioca starch wich comes from the yucca root. This starch does not have gluten and its consistency is similar to talcum powder. So this recipe could be eaten by people that are trying to cut back on gluten or simply want to avoid it, as long as the cheese and the rest of the ingredients are also gluten free.
Another important thing is that the cheese you use has to be a combination of two cheeses, one harder and the other semi-hard, but you should not use fresh soft cheese. And to make the chipa crunchier you should cut the cheeses unto small cubes instead of shredding them.
The beauty of this recipe is that it is a bread but not really since it does not call for gluten. This means we don´t have to worry about kneading nor mixing techniques since the dough will not behave as a normal bread dough would. Chipa is really dense and soft on the inside but crunchy on the outside. This is possible by refrigerating or freezing them for at least 2 hours before baking which has to be done at a high temperature.
Chipa tastes better when freezed for a few days, which is why you can make a lot of them and then take them out and bake them when you want to eat them. It is wuite filling because of the cheese, so it is great for gatherings with family or friends.
If you like this recipe you should see our coconut pound cake.
- 8.80 oz (250 gr) Yucca or tapioca starch
- 1 tsp (0.25 oz) (7 gr) salt
- 2 tsp (0.50 oz) (14 gr) baking powder
- 1/4 C (1.77 oz) (50 gr) unsalted butter at room temperature
- 2 eggs
- 3 tbsp (1.52 fl oz) (45 ml) milk
- 5.30 oz (150 gr) semi-hard cheese
- 5.30 oz (150 gr) cheese
- Preheat the oven to 392º F (200º C). Line a rectangular baking sheet with parchment paper.
- Place the yucca or tapiocca starch in a big bowl along with the salt, baking powder and mix. Cut the cheese in small cubes.
- Add in the butter, eggs and milk. Knead using your hands for 2 minutes until you get a soft dough.
- Add in the cubes of cheese and mix again using your hands. Wrap the dough with some kitchen plastic wrap and refrigerate for at least 30 minutes.
- Once this time has passed, take it out of the fridge and form small balls of about inches ( cm). The ones you are not baking right away put in a plastic bag and freeze until you want to bake and eat them.
- Place the small balls you will bake right away in a plate and refrigerate again for at least 30 minutes, preferably 2 hours.
- Once this time has passed, put the balls on the baking sheet and bake at 392º F (200º C) for 15 minutes or until they slighty turn golden brown. Take out of the oven and they´re ready.