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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.
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 55 mins
Course Breakfast, Snack, Tea Time
Cuisine South American
Servings 12 buns


  • 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


  • 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.


  • 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.
Keyword baked, cassava flour, cheese bread, gluten free, soft cheese, south american bread, tapioca flour, yuca flour