Description
A traditional Latin American bread made with cassava starch and cheese, pan de yuca is crispy on the outside, soft and chewy on the inside, and naturally gluten-free. Perfect for breakfast, snacks, or as a side dish.
Ingredients
2½ cups yuca or cassava starch (tapioca starch/flour)
4 cups grated mozzarella cheese (or mix with queso fresco)
1 tsp baking powder
Pinch of salt
1 stick (4 oz / 113 g) butter, room temperature, cut into 8 pieces
2 large eggs
2–4 tbsp water or milk, as needed
Instructions
- In a food processor, combine cassava starch, cheese, baking powder, and salt. Pulse until well mixed.
- Add butter and eggs, processing until mixture forms small dough balls.
- If dough is too dry, add water or milk gradually until it comes together.
- Transfer dough to a clean surface, roll into a ball, and shape into small, even rounds.
- Place rounds on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Preheat oven to 500°F (260°C). Switch to broiler mode and bake breads for 5–7 minutes, until golden brown.
Notes
Mix cheeses (mozzarella, queso fresco, feta, or Parmesan) for varied flavor.
Add fresh herbs like cilantro or parsley for brightness.
Make a sweet version by adding sugar and serving with jam or honey.
Chilling dough helps breads keep their shape and improves texture.
Can bake at 450°F for slightly longer if oven doesn’t reach 500°F.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Bread
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bread
- Calories: 120
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
