Bolivian Cuñape – gluten-free bread with cassava and cheese
Cuñape, or cuñapé, is a Bolivian bread with cheese and cassava starch. Naturally gluten-free, it is soft, slightly elastic and perfect to enjoy hot for breakfast, afternoon tea or with a coffee.
Pour: 20 Petits pains
Ingredients
- 150 g cassava starch or tapioca starch
- 1 teaspoon baking powder
- 1 pinch salt
- 250 g shredded mozzarella queso fresco or firm cream cheese
- 2 tablespoons melted butter
- 1 egg
- 8 cl milk Adjust to texture
Préparation
- Preheat the oven to 180°C.
- In a bowl, combine the cassava starch, baking powder and salt.
- Add the shredded mozzarella or crumbled cream cheese, then toss to coat the cheese with the starch.
- In another bowl, beat the egg with the melted butter and some of the milk.
- Stir this mixture into the dry ingredients.
- Knead until you get a soft, homogeneous and malleable dough. Add the rest of the milk gradually only if the dough is too dry.
- Divide the dough into small balls the size of a ping-pong ball.
- Place the cuñapés on a baking tray lined with parchment paper, spacing them slightly.
- Bake for about 20 minutes, until the buns are puffed and lightly browned.
- Serve hot or warm, plain, with coffee or a little jam.
Notes
Add the milk gradually: depending on the cheese used, not all the amount will necessarily be necessary.
For a texture closer to Bolivian cuñapés, use a firm, slightly salty cream cheese rather than mozzarella that is too wet.
Cuñape is naturally gluten-free, as it is prepared with cassava starch and not wheat flour.
