Pan de Yuca (Cassava Cheese Bread)
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.
Servings 20 Rolls
Ingredients
- 2 cups (275 grams) yuca starch yuca harina
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 ounces (340 grams) grated queso fresco
- 4 tablespoons (60 grams) unsalted butter softened at room temperature
- 2 large eggs
- 1/4 cup (60 milliliters) milk
Instructions
- Line two baking sheets with parchment or lightly grease.
- In a large bowl, combine the yuca starch, baking powder, and salt.
- Mix in the grated cheese, followed by the butter and eggs.
- Slowly add the milk to create a soft, smooth dough.
- Divide the dough into 20 equal pieces.
- Form each piece into a smooth ball and place on the prepared baking sheets at least 2 inches (5 centimeters) apart.
- Cover the baking sheets and refrigerate for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- Bake the chilled rolls in the preheated oven until puffed and golden on the bottom, 20-25 minutes.
- Serve warm.