Paraguayan Quinoa Bread (chipa De Quinua)
Paraguayan Quinoa Bread, also known as Chipa de Quinua, is a traditional bread from Paraguay that is made with quinoa flour. This gluten-free bread is perfect for those looking for a nutritious and delicious alternative to regular bread.
Ingredients
- 2 cups quinoa flour
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the quinoa flour, cornstarch, 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 each portion into a ball.
- Place the dough balls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25 minutes or until the bread is golden brown.
- Remove from the oven and let the bread cool before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Baking sheet Parchment paper
Tools
Oven Large bowl Mixing spoon
Serving suggestions
Serve the Paraguayan Quinoa Bread with a spread of avocado or tomato salsa for a delicious snack or appetizer.
Tips & tricks
For a variation, you can add herbs or spices to the dough for extra flavor.
Cost
$8