Sopa Paraguaya | Gluten-Free Baked Goods

Welcome to a taste of Paraguay, right in your kitchen! If you're searching for the best gluten free baked goods that are both incredibly flavorful and deeply satisfying, you've stumbled upon a true gem: Sopa Paraguaya. Far from being a soup as its name might suggest (a delightful historical "mistake" we'll dive into!), this savory, cheesy cornbread is a staple in Paraguayan cuisine, cherished for its hearty texture and comforting taste. It's a fantastic option for anyone looking for quick gluten free recipes or a delicious gluten free roll alternative for their meal.
This recipe stands out as the ultimate representation of authentic Paraguayan cornbread. We've meticulously crafted it to bring you the rich, creamy, and slightly crispy experience that defines a perfect Sopa Paraguaya. Whether you're a seasoned baker or just starting your journey into gluten free baking, you'll find this recipe surprisingly easy to master. Get ready to impress your friends and family with a truly unique and delicious prepared bread dough dish that's naturally gluten free ingredients for baking and absolutely irresistible!

Ingredients

• 2 tbsp extra virgin olive oil, plus more for greasing the pan
• 1¼ cups cornmeal, (ensure it's gluten-free if needed)
• 3 medium onions, finely chopped
• 1½ cups whole milk
• 3 large eggs
• 1 tsp coarse salt
• ½ tsp black pepper
• 1 tsp red pepper flakes (optional, for a subtle kick)
• 5.5 oz fresh mozzarella, grated or finely chopped
• Extra cornmeal, for dusting the pan

Directions

1. Prepare the Pan: Begin by preheating your oven to a cozy 375°F (190°C). Generously grease your loaf pan with a little extra virgin olive oil, ensuring all sides and corners are covered. Once greased, dust the inside lightly with cornmeal – this helps prevent sticking and adds a lovely crust.
2. Cook the Onions: Heat the 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onions and cook them gently for about 5-7 minutes, stirring occasionally, until they become beautifully tender and translucent. Avoid browning them too much; we're aiming for softness and sweetness. Let them cool slightly after cooking.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and whole milk until well combined and frothy. Stir in the coarse salt, black pepper, and the optional red pepper flakes. Once the cooked and slightly cooled onions are ready, fold them into the egg and milk mixture.
4. Assemble the Layers: Now for the fun part – assembling your Sopa Paraguaya! In your prepared loaf pan, begin by spreading a thin, even layer of cornmeal on the bottom. Then, alternate layers: a sprinkle of mozzarella, followed by a pour of the egg and onion mixture, then more cornmeal, and so on. Continue this layering process until all your ingredients are used, making sure to end with a layer of mozzarella on top for that perfect golden crust.
5. Bake: Carefully place the loaf pan into your preheated oven. Bake for approximately 1 hour, or until the Sopa Paraguaya is golden brown, slightly puffed, and a skewer inserted into the center comes out clean. The top should have a beautiful, appetizing crust.
6. Cool & Serve: Once baked, remove the Sopa Paraguaya from the oven and let it cool in the pan for at least 10 minutes. This cooling time is crucial as it allows the cornbread to set properly, making it much easier to slice and serve without crumbling. Slice into squares or rectangles and serve warm!