Serves 18
1440 min
Cuñapes (Cheesy Tapioca Bread)
Recipe GLPR9683263c6ae069
These light and airy South American cheese bread rolls are made with tapioca starch instead of flour, creating a uniquely crispy exterior and stretchy interior. Filled with sharp Cheddar and nutty Grana Padano cheese, they're perfect warm from the oven as a snack or side dish. Naturally gluten-free and ready in about 24 hours with an overnight rest.
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Ingredients
320 grams Sour tapioca starch
8 grams Kosher salt (Diamond Crystal brand; use half the volume if using table salt)
4 grams Baking powder
160 grams Whole milk, cold or room temperature
30 grams Unsalted butter, melted
2 Large eggs
100 grams Sharp Cheddar cheese, finely chopped
160 grams Grana Padano cheese, finely chopped
Directions
In a large mixing bowl, combine the sour tapioca starch, kosher salt, and baking powder. Mix thoroughly to distribute the leavening agent evenly throughout the dry ingredients.
In a separate bowl, whisk together the cold milk and melted butter until combined.
Add the eggs to the milk mixture and whisk until well blended.
Pour the wet ingredients into the dry tapioca mixture and stir until a thick, sticky dough forms. The mixture should resemble thick mashed potatoes.
Fold in the chopped Cheddar cheese and Grana Padano cheese until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours, or up to 24 hours. This resting time is essential for texture development.
Preheat your oven to 375°F (190°C). Lightly oil two baking sheets or line them with parchment paper.
Using two spoons or a small ice cream scoop, drop portions of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Each portion should be roughly the size of a golf ball.
Bake for 20–25 minutes, until the cuñapes are golden brown and a toothpick inserted into the center comes out clean. The rolls should be crispy on the outside and soft and slightly stretchy inside.
Remove from the oven and let cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Serve warm.
