Make FLUFFY Gluten-Free Chipa with This Simple Ingredient!

Описание: Learn how to make Chipa de Queso Cottage, a delicious variation of the traditional Paraguayan chipa. Made with yuca starch, cottage cheese, eggs, and butter, it has a soft, cheesy interior and a lightly crisp crust. Naturally gluten-free, it’s perfect as a snack, for breakfast, or to enjoy with mate cocido.

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INGREDIENTS
500 g yuca starch
100 g unsalted butter
300 g cottage cheese , drain well to remove excess liquid.
1½ teaspoons kosher salt , to taste
1½ teaspoons baking powder (optional)
3 large eggs
100 g semi-hard or hard cheese (optional; I personally like to add a touch of grated Parmesan, Grana Padano, or a Mexican cheese blend for extra flavor)

INSTRUCTIONS
Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, combine the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream them together until smooth.
Add the cottage cheese and the semi-hard cheese, and mix until the dough is well combined and homogeneous. If the dough feels too soft, gradually add more yuca starch until it becomes easy to shape.
Divide the dough into portions of approximately 50g each and roll each portion into a small ball. Place them on the prepared baking sheet, leaving space between each one.
Bake for 15 to 20 minutes or until the chipas are lightly golden brown.

NOTES
Storage: Once cooled, store chipa de ricota in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave, but avoid overheating, as this can cause them to become hard.
Make Ahead: You can shape the dough into balls and place them on a prepared baking sheet ahead of time. Cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 24 hours. Bake directly from the fridge as directed in the recipe—no need to bring it to room temperature.
Freezing: To freeze, shape the dough as instructed and place the unbaked chipas on a parchment-lined tray. Freeze until firm, then transfer to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
Label and store for up to 2 months. When ready to bake, place the frozen chipas directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.