Chipa
Indulge in Chipa, the gluten-free cheese bread delight from South America. Learn how this tasty snack is making its mark in kitchens around
Ingredients
- 1¾ cups cups tapioca starch (also called cassava flour or manioc starch)
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup unsalted butter, softened
- 1 cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 eggs
- ¼ cup milk (more if needed)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the tapioca starch, baking powder, and salt in a large bowl
- Add the softened butter, Parmesan cheese, and mozzarella cheese to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs.
- Make a well in the centre of the mixture. Add the eggs and milk and use your hands to bring the dough together. If the mixture feels too dry, add a teaspoon or two more milk until a workable dough forms.
- Divide the dough into 12-15 equal pieces and roll each piece into a ball. Place the balls on the prepared baking sheet, leaving about 2 inches between them for spreading.
- Bake in the preheated oven for 15-20 minutes, or until the chipas are golden brown and slightly puffed.
- Serve warm and enjoy!