Friday, May 8, 2015


For my flashback Friday I have chosen to share the recipe for Chipa again.
Makes 3 dozen
These chewy cheesy little pillows is a recipe originally from Paraguay, where my husband was born. They are made from Cassava flour (called Mandioca flour in Spanish) or Tapioca Starch, therefore making them gluten free. (Tapioca Flour and Tapioca Starch is the same thing.)
Another variation for the recipe has a crusty hard outer crust yet soft and chewy from the inside. This version however is a soft muffin, chewy on the inside that taste best warm from the oven, they feel like little pillows. **They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

  • 1 - 400 g. / 14 oz package of tapioca starch (approx 3 cups)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup of oil
  • 2 cups of grated cheese, like Old Cheddar*
  • 2 eggs
  • 1 cup milk
  1. Mix all the dry ingredients together.
  2. Add oil, beaten eggs with the milk and stir until the dry ingredients are well moistened.
  3. Put into greased mini muffin tins, enough to make 3 dozen. 
  4. Bake at 350 til golden brown, 20-25 minutes.

*You can use any combination of cheese according to personal taste. I have added 1/2 cup of parmesan cheese mixed with 1 1/2 cups mozzarella.  Try smoked Gouda, Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors for a new taste experience.

**Just a word of caution, because these are gluten free, and you don't eat them the day that they are made, they will certainly loose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Do not use regular size muffin cups, the larger ones do not taste the same.


  1. I nearly made these for supper yesterday, but didn't. Now that I see how yours turned out, I think I will be making these the next time we have soup. :) Thanks for sharing!

  2. These are so unbelievably good! A gal friend, from Chile, gave me the recipe last year and have made them many times. The dough mixture keeps (unbaked) in the frig. for a day or so if you don't want to bake them all at one time. Warm out of the oven....with a fresh salad....nothing else is needed! ;-) Doreen

  3. I had a taste of these at Charlotte's place yesterday -firsthand right out of the oven. They were very delicious, light and tasty. I highly recommend them and will make some myself this weekend. Thank you, dear friend, Charlotte

    Sandi E

  4. Looks delicious..we tried these at Folklarama right?

  5. I'm sure our gluten free readers always like to see a recipe that they can use. Your Chipas look and sound yummy.

  6. I had this when I was in Paraguay last year with my Oma, and LOVED it! The flour they used for it there was something else (manyucka??), but I will definitely try this!

  7. Oh yum! Reminds me that I need to make these again. They are so delicious.

  8. Cool, never heard of these and they looks fantastic.

  9. My mother-in-law is from South America and she makes these and they are so yummy. Her recipe has 1 tbsp. anise seed. Sometimes she will add a small piece of pepperoni in the centre, also very good! If you don't want to bake them all at once they freeze well.

  10. Am making a variation of these right now. My recipe (also, Brazilian) calls for cassava starch which is just another name for tapioca starch. Used mozzarella last time and am using provolone cheese this time around. Timer going off.....done!!! YUM! Doreen

  11. Ohhh... these look wonderful ! I'm going to make them tomorrow.My granddaughter will LOVE to share them with me !
    Gluten-free! YEAH !!

  12. These look absolutely delicious!! I'm definitely going to try them. Thank you for sharing the recipe.

    God bless~ Andrea

  13. These look amazing! I love the idea!

  14. Here's another version I was introduced to last spring. This one is made in a blender and can be stored for a couple days or so to be made fresh as desired:

    You gals are often so international which I love. I keep recommending your site!

  15. *sigh*

    You had me at "chewy little cheese pillow"....

    I'm going to have to make these soon!!

  16. love these! my mom makes them all summer when i come and visit... chipa and bbq is a must at our house. thanks for posting!

  17. Do NOT use extra virgin olive oil! Other than that they were great. I did them in the sm. muffin tins. My husband popped one in his mouth, and with it still full mumbled, 'Oh these are awesome. You can make these any time you want.'

  18. Do these freeze successfully?

    1. I personally have never frozen them, but I know people do. Just heat them up in a 350 oven for a few minutes. Chipa always taste best served warm but that is just my personal preference.

  19. Oh my goodness, I want one now! I will have to try this.

  20. Would these work with other flour or corn starch? I can not have anything in the potato family and tapioca and cassava are both in that category. These look and sound delicious.

  21. I have never tried making them with another flour, but I am sure you could experiment. I do know that the taste and texture would definitely be different.

  22. OMG! you are international.
    Chipas are popular here in Argentina because there is a big comunity of people from Paraguay.
    The flour used is "mandioca" flour...a sort of potatoe.
    Thanks for sharing!

  23. There is a portuguese bakery in Fresno that makes these. They call them P*De*Q's, short for pão de queijo. They are yummy for anyone, but I love to serve them for my GF friends.

  24. We make variations of these all the time, they do freeze well as long as you reheat in an oven, not microwave. Also note tapioca/cassava flour is not the same as tapioca/cassava starch. The flour will result in a much thicker end product, more like a corn muffin. So look for starch.