By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
136 cal · 40 min
Cuñapes (South American Cheesy Bread)
Recipe GLPR91ff527a89f0f9
Cheesy bread puffs made with tapioca starch, eggs, and a blend of sharp cheddar and Grana Padano cheese. These light, crispy-on-the-outside and tender-on-the-inside rolls are a beloved South American treat that requires minimal hands-on time and come together quickly in the oven.
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Ingredients
320 g Sour tapioca starch
8 g Kosher salt
4 g Baking powder
160 g Whole milk, cold
30 g Unsalted butter, melted
2 Large eggs
100 g Sharp cheddar cheese, chopped
160 g Grana Padano cheese, chopped
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the tapioca starch, kosher salt, and baking powder. Mix well to distribute evenly.
In a separate bowl, whisk together the cold milk, melted butter, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture should be thick and sticky.
Fold in the chopped cheddar cheese and Grana Padano cheese until evenly distributed throughout the dough.
Using a cookie scoop or two spoons, drop portions of dough onto the prepared baking sheet, spacing them about 1½ inches apart. You should have approximately 18 pieces.
Bake for 22–25 minutes, until the cuñapes are golden brown on the outside and puffed up. They should feel firm when gently pressed.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.
Comments
Cuñapes are nearly ideal for a Charlotte weeknight: tapioca starch is stocked at most chains including ALDI and Harris Teeter, all other ingredients (cheddar, grana padano, milk, butter, egg, salt, baking powder) are pantry staples found anywhere. The math is strong—18 servings from butter, eggs, two cheeses, and starch runs roughly 60–75 cents per piece, making this genuinely cheap protein-forward bread. The stated 40 minutes is honest for a cook with a functional stand mixer; without one, add 10 minutes of hand-kneading dough. These reheat perfectly in a 300-degree oven for five minutes the next day, and they freeze beautifully for weeks, so leftovers are not waste. The only minor friction is grana padano, which Food Lion and Harris Teeter stock reliably but ALDI and Walmart may require a second look—substitute aged cheddar or Parmigiano-Reggiano if unavailable without real loss of character.
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