Vegan Chipa: Paraguay’s Gluten-Free “Cheesy” Bread

For me, homesickness is the need to be comforted by foods that hold a special place in my heart. It is fair to assume that many of the foods I crave are from my own home country, Peru. Through befriending people from different cultures, however, I have built a diverse internal food library from which my soul craves when it wants to feel at home. Vegan Chipa is one of those family-favorite foods.  

Chipa is a Paraguayan gluten-free bread that is crispy on the outside and melty on the inside. Because of its small size, it is regularly accompanied by maté or coffee, for breakfast and tea time. The inviting versatility of this bread allows for other fun ingredients to be added, such as chives, bell peppers, and olives. 

Typically made with milk, cheese, and tapioca flour, chipa highlights ingredients that are abundant in this South American region. Consequently, other countries have similar versions of this gluten-free bread. For example, Brazil has their pao de queijo, and Colombia has their pandebono.

Regardless of where in the world you choose to try this appetizer, you'll fall in love with its light and enjoyable texture. Because I believe that this savory bread is a must-have, I wanted to recreate this recipe for people from different backgrounds and beliefs to be able to enjoy this.

Vegan Chipa

• Prep Time:10 mins
• Cook Time:15 mins
• Total Time:25 mins
• Servings:12
• Easy

Ingredients

• 1 1/2 cups tapioca flour
• 1 teaspoon salt
• 1 cup vegan cheese
• 1/4 cup vegetable oil
• 1/2 cup oat milk
• 1 1/2 tablespoons water
• 1 1/2 tablespoons oil
• 1 teaspoon baking powder

• Step 1

  Preheat oven to 375°F and line a baking sheet with parchment paper.
  
  In a small bowl, mix together 1 1/2 tablespoons of oil, 1 1/2 tablespoons of water, and 1 teaspoon of baking powder. Set aside.
  
  #SpoonTip: Mix well until it starts bubbling up.

  

• Step 2

  In a large bowl, mix together the tapioca flour, salt, vegan cheese, and the remainder of the vegetable oil and oat milk. Add the small bowl mixture as well. Mix well until the dough looks homogeneous. The dough should be moist but not sticky.
  
  #SpoonTip: If the dough sticks to your hands, add more tapioca flour. If the dough is too dry, add more oat milk.

  

• Step 3

  Roll the dough into similar sized balls and place on the prepared baking sheet.

  

• Step 4

  Bake for about 15 minutes until slightly golden.
  
  #SpoonTip: Sometimes, by just looking into the oven, it's hard to gage if your chipa has reached that desired baked golden color. A better way to check if it's ready is to check the bottom of the chipa, which should be slightly brown.

  

Congratulations on making your first batch of vegan chipa! 

Vegan chipa is a satisfying snack which can be easily paired with other finger foods or even a charcuterie board. It can be enjoyed while watching a movie, reading a book, or having great conversations with friends. 

This fast recipe has accompanied me through the busyness of life through every season. I hope this vegan version of Paraguayan bread comforts you as much as it has comforted me.