Dairy-Free Chipa (Cheese Bread)
Traditional Argentine chipa made without dairy, using plant-based alternatives for a cheesy flavor and chewy texture.
Ingredients
- 2 cups Tapioca flour
- 1 cup Cassava flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Nutritional yeast
- 0.25 cup Olive oil
- 0.75 cup Dairy-free milk
- 1 large Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
- 2In a large bowl, whisk together tapioca flour, cassava flour, baking powder, salt, and nutritional yeast.
- 3Add olive oil, dairy-free milk, and egg. Mix until a smooth dough forms. If the dough is too dry, add more dairy-free milk, 1 tablespoon at a time.
- 4Roll the dough into small balls (about 2.54 cm in diameter) and place them on the prepared baking sheet.
- 5Bake for 20-25 minutes, or until golden brown and puffed up. Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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