I first encountered Pan de Yuca when I first entered Ecuador by bus--smack dab in the middle of a year long journey that began in Costa Rica. I lived in the small village of Peguche for 3 months, visiting the markets of neighboring Otavalo a few times a week. Pan de Yuca was one such thing that stuck with me from those visits, as I absolutely fell in love with Yuca (not to be confused with Yucca), finding myself eating it nearly every day just about any way you could buy it or prepare it!
Yuca, also known as manioc or cassava, is an amazing tuber that cooks similarly to potato but has a unique and satisfying flavor all of its own. I was delightfully happy to discover that here in the states you can easily purchase Tapioca starch/flour, which is the powdered form of this much loved Latin American root.
While traditionally made with freshly made queso blanco in Ecuador, I chose to make it with a blend of feta & parmesan for an extra dose of cheesy flavor, as I am a self admitted cheese fiend! But, if you would like to be more traditional, you can make this with queso fresco instead (easily found here in the states).
This bread is so very wonderfully chewy and cheesy, and whether or not you adhere to a gluten free diet, I promise that you will be amazed by this easy & tasty bread!!!
I derived much joy from recreating one of my beloved favorites from travels past, and I so hope it inspires & transports you too...
Pan de Yuca (Gluten Free) (Ecuadorian Cheese Bread)
Recipe by Kristen Wood | moon and spoon and yum.
A super tasty gluten free cheese-filled bread with its roots in Ecuador.
Yield: Approx. 12