Pan de Yuca or Cassava Cheese Bread

Why You’ll Love This Recipe

I like this recipe because it’s naturally gluten-free, full of cheesy flavor, and incredibly easy to make. The dough comes together in minutes, and I can adjust the texture by adding just a little water or milk. I also love how versatile these breads are—sometimes I enjoy them on their own, and other times I pair them with coffee, hot chocolate, or a savory dip.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2½ cups yuca or cassava starch (also known as tapioca starch/flour)
4 cups grated mozzarella cheese (or a mix of mozzarella and queso fresco)
1 teaspoon baking powder
1 pinch of salt
1 stick (4 oz/113g) butter, room temperature, cut into 8 pieces
2 large eggs
2–4 tablespoons water or milk (as needed)

Directions

1. I combine the cassava starch, cheese, baking powder, and salt in a food processor, pulsing until everything is well mixed.

2. I add the butter and eggs, then continue to process until the mixture begins to form small dough balls.

3. If the dough feels too dry, I add water or milk gradually until it comes together.

4. I transfer the dough to a clean surface, roll it into a smooth ball, and then shape it into small, even rounds.

5. I place the rounds on a parchment-lined baking sheet and refrigerate them for 30 minutes.

6. I preheat the oven to 500°F. Once hot, I switch to broiler mode and bake the breads for 5–7 minutes, until golden.

Servings and Timing

This recipe makes about 20–25 small breads. The total time is around 25 minutes, including preparation, chilling, and baking.

Variations

Sometimes I mix different cheeses, like queso fresco or feta, for a tangier flavor. I also enjoy adding fresh herbs such as cilantro or parsley into the dough for extra freshness. If I want a sweeter version, I add a spoonful of sugar and pair the breads with jam or honey.

Storage/Reheating

I store the breads in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 350°F for about 5 minutes to restore their crispness. For longer storage, I freeze the shaped dough balls before baking, then bake them directly from frozen, adding a couple of minutes to the baking time.

FAQs

Can I make these without a food processor?

Yes, I mix the ingredients by hand or with a stand mixer until the dough forms.

Can I use tapioca flour instead of cassava starch?

Yes, tapioca flour is the same as cassava starch and works perfectly.

What kind of cheese works best?

I like using mozzarella for stretchiness, but combining it with queso fresco or Parmesan adds more flavor.

Why do I need to chill the dough?

Chilling helps the breads hold their shape while baking and gives them a better texture.

Can I bake these at a lower temperature?

Yes, I can bake them at 450°F for a slightly longer time if my oven doesn’t go to 500°F.

Are these breads gluten-free?

Yes, since they’re made with cassava starch, they are naturally gluten-free.

Can I prepare the dough ahead of time?

Yes, I shape the dough, refrigerate or freeze it, and bake when ready.

Why are my breads too dense?

If the dough is too dry, I add more water or milk to create a softer texture.

What do I serve with pan de yuca?

I love serving them with coffee, hot chocolate, or alongside soups and stews.

Conclusion

Pan de yuca or cassava cheese bread is a quick, cheesy, and satisfying recipe I enjoy making whenever I want a warm snack or side. The chewy texture and rich flavor make these little breads irresistible, and I love how versatile they are. Whether served on their own or paired with a meal, they always bring comfort and joy to the table.