Paraguayan Barley Bread (chipa De Cebada)
Paraguayan Barley Bread, also known as Chipa de Cebada, is a traditional bread from Paraguay that is made with barley flour. This bread is gluten-free and has a unique flavor and texture that makes it a popular choice for breakfast or as a snack.
Ingredients
- 2 cups barley flour
- 1 cup tapioca starch
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp salt
Instructions
- In a bowl, mix the barley flour, tapioca starch, and salt.
- Add the vegetable oil and water to the dry ingredients and mix until a dough forms.
- Divide the dough into 12 equal portions and shape them into small round bread rolls.
- Place the bread rolls on a baking sheet and bake in a preheated oven at 350°F for 30 minutes, or until golden brown.
- Remove from the oven and let the bread cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 4g
- Fat
- 3g
Supplies
Baking sheet Mixing bowl
Tools
Oven
Serving suggestions
Serve the Paraguayan Barley Bread with a cup of hot tea or coffee for a delightful breakfast or snack.
Tips & tricks
For a variation, you can add grated cheese or herbs to the dough for extra flavor.
Cost
$5