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Pan de Yuca/ Yuca Bread#BreadBakers

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EVENT: BREAD BAKERS

THEME: GLUTEN FREE BREAD

This pan de yuca, 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 and was left with the 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. A bit frustrated, 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.

 

What is Yuca/Cassava?

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 Cassava in Coconut Milk, or use it as a snack- Fried Cassava either by frying or boiling the pieces and serving with salt, chili powder and lemon. Check out the fried cassava and Garlic Chilli Mogo. 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.

Pan de Yuca/Yuca Bread

Using a substantial amount of flour to bake a bread was the first for me. I’m so glad this time round I got the opportunity to make pan de yuca. I read through quite a few recipes and made the one that worked for me. I followed the recipe from Laylita.com. However, perhaps next time I would like to try using just the extra soft cheese.

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.

 

How did Pan de Yuca turn out?

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. In spite of the different instructions, measurements and baking times, this bread is really very easy to make. Though the rolls are 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.

Print

PAN DE YUCA/ YUCA BREAD

Enjoy gluten free, cheesy, soft and crunchy South American bread Yuca de Pan with your tea, coffee or hot chocolate. Made from yuca/cassava flour and soft cheese.
Course Breakfast, Snack, Tea Time
Cuisine South American
Keyword baked, cassava flour, cheese bread, gluten free, soft cheese, south american bread, tapioca flour, yuca flour
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 buns

Ingredients

  • 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 large eggs lightly whiskeds
  • 2-4 tbsp milk
  • a pinch of salt or more,depends on the type of cheese used

Instructions

  • Line a baking tray with some parchment paper.
  • Mix flour, salt and baking powder together in a bowl.
  • Grate or crumble the cheese finely into the bowl.
  • Add eggs 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.
  • Do the same 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. Remember to check, as you don't want the tops to burn.
  • Serve warm with some tea or coffee. Serve it with some hot sauce or some jam.

Notes

  • 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.

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A little request:

If you do try this recipe then please either

 

Check out what other Bread Bakers  made for this Gluten Free theme:

 

#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.

 

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