Paraguayan Soybean Bread (chipa De Soja)
Chipa de Soja is a traditional Paraguayan bread made with soybean flour, a staple ingredient in Paraguayan cuisine. This gluten-free bread is perfect for those with dietary restrictions and is delicious served with a cup of tereré, a popular Paraguayan herbal tea.
Ingredients
- 2 cups soybean flour
- 1 cup tapioca starch
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 tsp salt
- 1/2 cup grated Paraguayan cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the soybean flour, tapioca starch, and salt.
- Add the vegetable oil and water to the dry ingredients and mix until a dough forms.
- If using cheese, fold it into the dough until well combined.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until the bread is golden brown.
- Remove from the oven and let cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Baking sheet Parchment paper
Tools
Oven Mixing bowl
Serving suggestions
Serve the Chipa de Soja warm with a cup of tereré for an authentic Paraguayan experience.
Tips & tricks
For a dairy-free version, omit the Paraguayan cheese from the recipe. The bread will still be delicious and gluten-free.
Cost
$8