Chipa Jazmín is a variation of Paraguayan chipa, the country's iconic gluten-free cheese bread.
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This version is made with yuca starch, self-rising flour, Queso Paraguay, pork fat, and eggs.
What sets it apart is its lighter, softer texture, achieved by using less yuca starch than other types of chipa.
In this version, I use tapioca starch, self-rising flour, butter, eggs, Mexican cheese, and a touch of anise seeds to create a soft, flavorful dough.
Whether you're new to making chipa or simply looking for a lighter variation, this Chipa Jazmín recipe is a perfect place to start.
Enjoy it for breakfast, as a mid-morning snack, or serve it warm with a cup of mate cocido.
For more chipa recipes, be sure to check out our Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So'o.😋
Ingredients You'll Need
Note: See the recipe card for quantities.
- Tapioca starch: Gives the chipa its signature chewy texture and makes it naturally gluten-free.
- Self-rising flour: It lightens the dough and provides structure without requiring additional leavening.
- Butter: Adds richness and helps create a tender, flavorful crumb.
- Eggs: Bind the dough, adding moisture and structure.
- Mexican cheese: Adds rich flavor and a golden color as it melts into the dough.You can substitute it with any semi-soft or semi-firm cheese, such as mozzarella, Monterey Jack, or Muenster.
- Anise seeds: Offer a subtle aromatic touch that's traditional in many Paraguayan chipas.
- Buttermilk or milk: Brings the dough together while adding softness and a hint of tang. No buttermilk on hand? Click here for an easy homemade buttermilk substitute.
How to Make Chipa Jazmín
Note: Full instructions are provided in the recipe card below.
Preheat oven to 375°F (190°C). Line a 13x18x1-inch baking sheet with parchment paper.
In a large bowl, mix tapioca starch, self-rising flour, and baking powder. Add anise seeds and stir.
Make a well in the center. Add butter and eggs, then cream together with your fingers until smooth.
Gradually mix in dry ingredients to form a coarse, crumbly dough.
Add the cheese and mix until it is evenly distributed.
Slowly add buttermilk or milk until the dough comes together. Knead until smooth and soft, like play-dough. Cover and rest for 15-20 minutes.
Divide into 12 portions (about 92 g each) and roll into balls.
Place on a baking sheet and gently flatten with three fingers.
Bake for 25-30 minutes, until puffed and golden brown.
Let cool slightly before serving.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Once cooled, store the chipa buns in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or toaster oven to restore texture.
Make Ahead: You can prepare the dough up to 1 day in advance. Wrap it tightly in plastic and refrigerate. Let it come to room temperature before shaping and baking.
Freezing: To freeze, shape the dough as instructed and freeze the unbaked chipa on a parchment-lined tray until firm. Once frozen, transfer to a freezer-safe bag or container, removing any excess air.
Label and store for up to 2 months. When ready to bake, place the frozen chipa directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Camila's Tips & Variations
- Use room-temperature ingredients: This helps the dough come together more smoothly and ensures even baking.
- Anise seeds: They add a subtle, traditional flavor that makes this version of chipa stand out. If you're not a fan, you can reduce the amount or leave them out entirely.
- Cheese: Any semi-soft or semi-firm cheese works well. Queso Paraguay is the traditional choice, but a Mexican blend, Monterey Jack, or mozzarella are great alternatives.
- Adjust liquid as needed: Humidity, flour brands, and cheese moisture can affect dough consistency. Add buttermilk slowly, and don't hesitate to adjust with a little more tapioca starch if needed.
- Don't overwork the dough: Since this recipe uses self-rising flour, mix just until the ingredients are combined to keep the texture light and tender.
Frequently Asked Questions
What is Chipa Jazmín?
Chipa Jazmín is a variety of Paraguayan chipa, a traditional cheese bread made with yuca starch, self-rising flour, Queso Paraguay, pork fat, and eggs. It's known for its lighter, softer texture due to the reduced amount of yuca starch compared to other types of chipa.
What makes Chipa Jazmín different from other chipas?
Unlike other types of chipa that are made entirely with yuca starch, Chipa Jazmín uses self-rising flour to create a lighter, fluffier texture while still keeping the traditional cheesy flavor.
Is Chipa Jazmín gluten-free?
Not completely. While yuca starch is naturally gluten-free, this version includes self-rising flour, which typically contains wheat.
What's the difference between chipa and pan de queso?
The main difference is that chipa is made entirely with yuca starch, while other versions often contain a mix of flours-most commonly wheat flour-making them more similar to conventional bread.
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Recipe
Chipa Jazmín
Ingredients
- 250 g Tapioca starch
- 250 g self-raising flour
- 2 large eggs , room temperature
- 80 g butter softened to room temperature
- 300 g Mexican blend or any semi-soft cheese , shredded
- 1 tablespoon baking powder
- 1 tablespoon anise seeds
- 177 ml (6 oz) buttermilk or whole milk, room temperature , adjust as needed
Instructions
- Preheat the oven to 375°F (190°C) and line a 13x18x1-inch baking sheet with parchment paper.
- In an extra-large bowl, combine the tapioca starch, self-rising flour, and baking powder.
- Rub the anise seeds between your palms to release their aroma, then stir them into the dry mixture.
- Create a well in the center of the dry ingredients. Add the softened butter and eggs into the well, then cream them together with your fingers. Try to make the mixture as smooth and creamy as possible without incorporating too much of the tapioca mixture just yet.
- Gradually mix in the dry ingredients until a coarse, crumbly dough forms.
- Add the shredded or crumbled cheese and mix until evenly distributed.
- Slowly pour in the buttermilk or milk, just enough to bring the dough together. Knead by hand until the dough is smooth and homogenous. It should feel like soft playdough when ready.
- Note: You may not need all the liquid. If the dough becomes too soft, add a bit more tapioca starch.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- Divide the dough into 12 equal portions (about 92 g each) and roll each into a ball.
- Place the dough balls on the prepared baking sheet. Gently press each one with three fingers to slightly flatten.
- Bake for 25-30 minutes or until the chipa buns are puffed and golden brown.
- Let cool for a few minutes before serving.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
