Pan De Yuca – cheese bread

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pan de yuca

Pan De Yuca – cheese bread

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This Ecuadorian gluten-free cheese bread is made with tapioca flour, cheese, eggs and salt – delicious. Ready in 20min.

Cooking Time: 45min

Serving: 4 servings

INGREDIENTS:

  • 4 cups shredded mozzarella cheese
  • 2 cups tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons butter, at room temperature
  • 2 eggs
  • 1/4 cup milk

INSTRUCTIONS:

    1. Preheat your oven to 425°F (220°C) and grease a baking sheet.

    2. In a large bowl, combine shredded mozzarella cheese, tapioca flour, salt, baking powder, and room-temperature butter. Use your fingertips to blend the butter thoroughly with the other ingredients.

    3. Add eggs and milk to the mixture. Use your hands to bring the dough together. Transfer the dough to a clean surface and knead for about 2 minutes until it becomes soft and smooth.

    4. Divide the dough into 15 equal portions. Roll each portion between your palms or on the counter until you form smooth balls. If the dough breaks apart, knead the portion again and reshape it.

    5. Place the dough balls onto the prepared baking sheet and bake for 20 to 25 minutes, or until they turn golden brown and slightly crispy on the outside.

    6. Remove from the oven and serve the rolls warm. Enjoy these delicious rolls on the same day for the best taste and texture.