Paraguayan Buckwheat Bread (chipa De Alforfón)

Chipa de Alforfón is a traditional Paraguayan bread made with buckwheat flour, cheese, and eggs. It is a gluten-free bread that is perfect for breakfast or as a snack.

Paraguayan Buckwheat Bread (chipa De Alforfón)

Ingredients

  • 2 cups buckwheat flour
  • 1 cup grated Paraguayan cheese
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking sheet.
  2. In a large bowl, mix the buckwheat flour, grated cheese, and salt.
  3. In a separate bowl, beat the eggs, then add the milk and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Form the dough into small balls and place them on the greased baking sheet.
  6. Bake for 25 minutes or until the bread is golden brown.
  7. Remove from the oven and let cool before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
6g
Fat
5g

Supplies

Baking sheet Mixing bowls

Tools

Oven Mixing spoon

Serving suggestions

Serve the Chipa de Alforfón warm with a cup of yerba mate tea.

Tips & tricks

For a variation, you can add chopped green onions or jalapeños to the dough for a spicy kick.

Cost

$10