{"id":71639,"date":"2023-11-15T14:59:42","date_gmt":"2023-11-15T13:59:42","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/bolivian-cunape-naturally-gluten-free-cassava-and-cheese-bread\/"},"modified":"2026-06-12T17:14:24","modified_gmt":"2026-06-12T15:14:24","slug":"bolivian-cunape-naturally-gluten-free-cassava-and-cheese-bread","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/bolivian-cunape-naturally-gluten-free-cassava-and-cheese-bread\/","title":{"rendered":"Bolivian Cu\u00f1ape: Naturally Gluten-Free Cassava and Cheese Bread"},"content":{"rendered":"\n
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Cu\u00f1ape, or cu\u00f1ap\u00e9, is a Bolivian bread with cheese and cassava starch. Moist, slightly elastic and naturally gluten-free, it is prepared with a few simple ingredients: cassava starch, cream cheese, egg, butter, milk, salt and baking powder. <\/p>\n\n\n\n

Native to eastern Bolivia, particularly associated with the Santa Cruz region, cu\u00f1ape is one of the cheese buns found in several South American countries. It reminds us of the Brazilian p\u00e3o de queijo, the Colombian pan de yuca or the Paraguayan chipa, but with a very Bolivian identity. <\/p>\n\n\n\n

It can be eaten hot or warm, for breakfast, as a snack or with a coffee. Its unique texture comes from cassava starch, also known as tapioca starch, which gives a soft, elastic dough that is very different from a classic wheat flour bread. <\/p>\n\n\n\n

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