CHIPAS

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We discovered these little Argentinian cheese breads while we were staying in the jungle near the Iguassu falls. The beautiful lodge we stayed at baked them fresh every morning and I am not ashamed to say that I polished the whole plate off smothered in manteca and scrambled eggs. I am so glad I have worked out a recipe for them as they are so yummy, really easy and a fabulous gluten free option in place of a traditional bread roll.

 

 

 

 

 delicious little Argentinian cheese breads, versatile so easy to make and best of all completely gluten free!

delicious little Argentinian cheese breads, versatile so easy to make and best of all completely gluten free!

  • 250g grated parmesan cheese
  • 250g Tapioca flour
  • 1 tbsp baking powder
  • 2 eggs
  • 5 tbsp milk

 

  1. Put the cheese and tapioca flour and baking powder in a mixing bowl.
  2. Add in the eggs and stir/mix it all together until it looks a bit like bread crumbs
  3. Add in the milk a tablespoon at a time (stir in-between additions or just keep the mixer on as you do it)
  4. It will come together into a thick dough - you may need to add one or 2 more tablespoons of milk
  5. Roll the dough into 12-14 balls and place onto a baking tray (spread them out because they do spread and rise as they bake and otherwise they all join up - it's not really a bad thing it just makes more of a tear and share!)
  6. Bake in the preheated oven for 20 mins until golden brown and slightly crusty.
  7. They are at their very best warm straight from the oven but will keep in an. airtight tin for a week and make great sandwiches, or rolls to dip in soup, or to spread pesto or hummus on......they also make great garlic bread! Have fun!