Gluten-Free Chipa with Cheese
A gluten-free version of the classic Argentine cheese bread, Chipa. Made with tapioca flour and cheese, these are perfect for a warm breakfast.
Ingredients
- 2 cups Tapioca Flour
- 1 cup Grated Parmesan Cheese
- 1 cup Grated Cheddar Cheese
- 1/2 cup Milk
- 2 large Eggs
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a large bowl, combine tapioca flour, parmesan cheese, cheddar cheese, and salt.
- 3In a separate bowl, whisk together milk, eggs, and olive oil.
- 4Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
- 5Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- 6Bake for 20-25 minutes, or until golden brown.
- 7Let 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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