A recipe for Pan de Yuca (Cassava Cheese Bread)! This naturally gluten-free bread from Ecuador and Southern Colombia is packed with grated cheese and baked until golden.

Pan de Yuca (Cassava Cheese Bread) with coffee and orange sauce in the background.

I visited the FreshFarm VA market at the Mosaic District in Fairfax recently and came across Ají de Tomate de Árbol (tree tomato hot sauce) from the vendor, Ana’s Twist.

This flavorful and spicy Ecuadorian sauce combines tree tomatoes/tamarillos with red onion, cilantro, and ajíes (peppers). It was perfect for pairing with Pan de Yuca (Cassava Cheese Bread)!

Pan de Yuca has variations throughout South America, Central America, and the Caribbean. This version from Ecuador and Southern Colombia comes together easily with yuca harina (cassava flour or tapioca starch), grated queso fresco, baking powder, eggs, milk, and softened butter.

Once the dough is brought together, it is formed into individual rounds, refrigerated briefly, then baked until lightly golden.

Serve the cassava bread warm from the oven. Along with the ají de tomate de árbol, it is delicious paired with yogurt smoothies, coffee, or tea.

I also have a quick version from Brazil, Pão de Queijo (Brazilian Cheese Bread), using a blender and mini muffin tins or in waffle form: Waffle de Pão de Queijo (Brazilian Cheese Bread Waffles).

A Few Tips

The Pan de Yuca is best warm from the oven. The texture will harden as it cools. After forming the dough, it can be covered in an airtight container and refrigerated for up to a day.

I mixed together the dough in a large bowl. It can also be formed in a large food processor with a dough blade.

Refrigerating the baking sheet before baking isn’t required, but it does help with the texture of the bread.

Three photo collage of Pan de Yuca (Cassava Cheese Bread) rolled in balls, next to coffee, and cut to show airy center.

Notable Ingredients

The base of this Pan de Yuca is made with Yuca Harina (tapioca starch, cassava flour). This starch is created by grinding cassava root into a fine powder. It can be found in the baking/flour section of markets with South American ingredients.

I use grated fresh cheese (Queso Fresco), Queso Blanco, or Queso Ecuatoriano. They can be located in the refrigerated section of grocery stores with Latin American ingredients.

If unavailable, swap for a low-moisture mozzarella or a combination.

Keep in mind, the exact amount of moisture required may vary depending on the type of cheese you use. The milk may need to be adjusted more or less. Slowly add to the dough until soft and no longer crumbly.

Looking for more cheese bread recipes?

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