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.

Paraguayan Barley Bread (chipa De Cebada)

Ingredients

  • 2 cups barley flour
  • 1 cup tapioca starch
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 tsp salt

Instructions

  1. In a bowl, mix the barley flour, tapioca starch, and salt.
  2. Add the vegetable oil and water to the dry ingredients and mix until a dough forms.
  3. Divide the dough into 12 equal portions and shape them into small round bread rolls.
  4. Place the bread rolls on a baking sheet and bake in a preheated oven at 350°F for 30 minutes, or until golden brown.
  5. 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