Pan de Yuca/ Yuca Bread#BreadBakers
EVENT: BREAD BAKERS
THEME: GLUTEN FREE BREAD
This pan de yuca or yuca bread or cassava bread recipe has been in my recipe book for over a year. I had once bought some cassava flour to try out some traditional African recipe. Lost the recipe, couldn’t remember the name, left with a bag of flour. When I cleaning out the fridge, the flour came out from some hidden corner. Googled for recipes to use up the flour and came across the recipe for pan de yuca. I jotted it down and decided to check out other similar recipes. What got me so confused was the different oven temperatures used, the amount of cheese used. I got confused and thought I’ll get back to the recipe the following day. That did not happen. The flour was taken by my maid to her home to make porridge.
Went back to the recipe when Stacy who blogs at Food Lust People Love suggested Gluten Free Bread. Cassava, yuca, yucca or tapioca is a starchy tuber full of carbohydrates but gluten free. Its very common to find cassava being sold in Mombasa practically throughout the year. I use the fresh tuber to make curry, or use it as a snack either by frying or boiling the pieces and serving with salt, chili powder and lemon. Cassava crisps(chips) as we call it is my favorite. The flour is usually used to thicken a gravy or a soup or used to bind boiled potatoes, cassava, sweet potato to make cutlets or patties.
Using a substantial amount of flour to bake a bread was the first for me. I’m so glad this time round and read through quite a few recipes and made the one that worked for me. However, perhaps next time I would like to try using just an extra soft cheese only.
Pan de Yuca is very famous in the Latin American Countries. The recipes may vary a little from country to country. They are also known by different names but the basic ingredient of using cassava or yuca flour and soft cheese called queso fresco is the same.
Its known as pan de queso in Colombia, Chipas in Argentina and Paraguay, Cuñape in Bolivia, Pao de Queijo in Brazil, Pan de Yuca in Ecuador.
Overall comments from the family…its delicious and they could not believe that I had not used plain or wheat flour. I liked the cheesy flavor of the bread and going to make it again. In spite of the different instructions, measurements and baking times, this bread is really very easy to make. Though the rolls were not super soft, the outer crunchy layer and inner soft centre were good enough for us. To make a more softer centre, add 4 cups of soft cheese.
PAN DE YUCA/YUCA BREAD
Recipe source: Laylita.com
2½ cups yuca, yucca, cassava flour
3 cups soft cheese like mozzarella, feta, queso fresca, soft paneer (use a mixture or one type)
1 tsp baking powder
½ cup soft butter (about 100g)
2-4 tbsp milk
a pinch of salt or more (depends on the type of cheese used)
- Line a baking tray with some parchment paper.
- Mix flour, salt and baking powder together in a bowl.
- Grate the cheese finely into the bowl.
- Add egg and bring the flour mixture together to form a dough.
- If it appears dry and does not bind well, add milk one tablespoon at a time. You may not need it at all, depends on how soft the cheese is.
- Take about a golf ball size dough and roll it into a ball.
- Place it on the prepared tray.
- Repeat steps 6 and 7 with the remaining dough.
- Place the tray in the fridge and let the rolls chill for 30 minutes.
- Preheat the oven to 180°C.
- Bake the rolls for 15 minutes or till the bottom of the roll is golden brown.
- Switch on the broiler to high and let the rolls bake till the tops become a little brown.
- DO not leave them for too long under the broiler otherwise they will get burnt.
- Serve warm with some tea or coffee. Serve it with some hot sauce or some jam.
- I used half mozzarella and half cheddar cheese to get the cheese flavour.
- If you’re using a salty cheese like feta, be careful how much salt you add.
- More cheese is added to get a soft eclair like texture.
- Left over rolls can be easily warmed up in the oven. Cover with a foil and bake for 10 mins or just warm them under the broiler.
A little note:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what fellow Bread Bakers have baked for the gluten free theme:
- Coconut Flour Pancakes from A Day in the Life on the Farm
- Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
- Gluten-Free Petite Vanilla Bean Scones from All That’s Left Are The Crumbs
- Idli – Steamed Sourdough Rice and Lentil Buns from Sneha’s Recipe
- Japanese Rice Crackers from Karen’s Kitchen Stories
- Low Carb Garlic Rosemary Bread from Gayathri’s Cook Spot
- Pan de Yuca from Mayuri’s Jikoni
- Pão de Queijo – Brazilian Cheese Bread from Food Lust People Love
- Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
- Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.