Savory

Cuñape Boliviano (Gluten-Free Cheese Bread)

Five ingredient delicious Bolivian gluten-free cheesy bread

June 25, 2025
Cuñape Boliviano (Gluten-Free Cheese Bread)

Believe it or not, I didn’t grow up loving cuñapé. I wasn't a fan of cheese as a kid (I know...how?!), so this naturally gluten-free Bolivian bread never made it to my favorites list. But tastes change, and now I can’t imagine life without it.

Cuñapé has become a true staple in our home. It’s chewy, cheesy, crisp on the outside, and always a hit. My husband’s family fell in love with it too—so much so that my mother-in-law started making it for her friends and sharing the recipe around. Now, whenever we host or head to a get-together, it’s expected that I show up with a fresh batch.

This recipe is my tried-and-true version after interrupting my mom countless of time and getting measurements every time she made them. They re so easy to make and I’m so excited to pass it on to you. Whether you're gluten-free or just a lover of all things cheese and comfort, I think you'll fall in love like I did!

Believe it or not, I didn’t grow up loving cuñapé. I wasn't a fan of cheese as a kid (I know...how?!), so this naturally gluten-free Bolivian bread never made it to my favorites list. But tastes change, and now I can’t imagine life without it.

Cuñapé has become a true staple in our home. It’s chewy, cheesy, crisp on the outside, and always a hit. My husband’s family fell in love with it too—so much so that my mother-in-law started making it for her friends and sharing the recipe around. Now, whenever we host or head to a get-together, it’s expected that I show up with a fresh batch.

This recipe is my tried-and-true version after interrupting my mom countless of time and getting measurements every time she made them. They re so easy to make and I’m so excited to pass it on to you. Whether you're gluten-free or just a lover of all things cheese and comfort, I think you'll fall in love like I did!

Kitchenware
  • Stand mixer
  • Cookie sheet
  • parchment paper
Ingredients
  • 2 1/2 c tapioca flour (tapioca starch)
  • 1/4 c softened salted butter
  • 2 c grated mozzarella cheese
  • 1 8oz queso fresco wheel
  • 8 oz cream cheese
  • a pinch of salt
Video
Ingredients
  • 2 1/2 c tapioca flour (tapioca starch)
  • 1/4 c softened salted butter
  • 2 c grated mozzarella cheese
  • 1 8oz queso fresco wheel
  • 8 oz cream cheese
  • a pinch of salt
Details
Prep Time:
10 mins
Cook Time:
20 mins
Serves:
30 cuñapes
Equipment
  • Stand mixer
  • Cookie sheet
  • parchment paper
Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Make sure all ingredients are at room temperature.
  3. Add all ingredients to the bowl of a stand mixer fitted with a paddle attachment.
  4. Mix on low to medium speed for 5–7 minutes, or until the dough comes together and starts to stick.
    Tip: Tapioca starch can be messy. Drape a kitchen towel over the mixer for the first couple of minutes to help contain it.
  5. Roll the dough into small golf ball–sized portions and place them 2 inches apart on a parchment-lined baking sheet. You should get about 30 balls.
  6. Bake for 16–18 minutes, or until you see light brown freckles on top.
  7. Remove from the oven and transfer to a cooling rack immediately. Serve warm.

You can freeze the dough balls for up to 6 months, just pop them in the oven whenever you are craving some cheesy goodness.

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