Pan de Yuca (Gluten-Free)
This easy and delicious gluten-free cheese bread made with tapioca flour, has its roots in Ecuador. Pan de Yuca will become a dinner table staple in no time!
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...
This Gluten-Free Cheesy Pan de Yuca Bread is
Fun and easy to make.
Super cheesy, buttery, and melt-in-your-mouth delicious.
Soft and chewy.
Hearty and filling.
Versatile and complements a variety of dishes.
Gluten-free, soy-free, nut-free, grain-free, sugar-free.
Tips for making Pan de Yuca
I’ve now made this bread hundreds of times, each time with a slight variation but always delicious results. Simply put: this recipe is versatile!
You can easily halve or double the recipe with the same results.
This is my favorite version of this recipe, but I make it all the time with some of the following variations.
You can replace these cheese in this recipe with any cheese of your choice. We often use shredded cheddar, mozzarella or a blend of the two. Just keep in mind that you may need to add a tad more milk when using drier cheeses for the dough to come together properly.
You can throw in a handful of fresh or dried herbs, minced garlic or chopped garlic for tasty results.
Any milk or even water can replace the coconut milk in a pinch.
This bread tastes best fresh out of the oven, but will keep lightly covered at room temperature for about 4 hours or store in airtight containers in the refrigerator for up to one week and re-heat in 350F oven until softened and warmed throughout. This bread will turn quite hard, but when re-heated the cheese begins to melt and the bread begins to soften again.
Pan de Yuca is very similar to Pão de Queijo, a bread that can be found in Brazil, and Pan de Bono or Pan de Queso, a cheese bread from Colombia.
What to Serve with Pan de Yuca
NOTE: Please see the ‘Tips’ section above in the post for variations, substitutions and best results!
- 2 1/2 cups tapioca flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 2 cups feta cheese, crumbled
- 2 cups parmesan cheese, shredded
- 1/2 cup butter, melted
- 2 tbs coconut milk