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Pan de Yuca (Cassava Cheese Bread)

A recipe for Pan de Yuca (Cassava Cheese Bread)! This naturally gluten-free bread from Ecuador and Southern Colombia is packed with grated cheese and baked until golden.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 20 Rolls
Course: Bread
Cuisine: Ecuadorian

Ingredients

  • 2 cups (275 grams) yuca starch yuca harina
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 ounces (340 grams) grated queso fresco
  • 4 tablespoons (60 grams) unsalted butter softened at room temperature
  • 2 large eggs
  • 1/4 cup (60 milliliters) milk

Instructions

    Cup of Yum
  1. Line two baking sheets with parchment or lightly grease.
  2. In a large bowl, combine the yuca starch, baking powder, and salt.
  3. Mix in the grated cheese, followed by the butter and eggs.
  4. Slowly add the milk to create a soft, smooth dough.
  5. Divide the dough into 20 equal pieces.
  6. Form each piece into a smooth ball and place on the prepared baking sheets at least 2 inches (5 centimeters) apart.
  7. Cover the baking sheets and refrigerate for 30 minutes.
  8. Preheat oven to 350˚F (180˚C).
  9. Bake the chilled rolls in the preheated oven until puffed and golden on the bottom, 20-25 minutes.
  10. Serve warm.