Pan De Yuca (Gluten-Free Cheese Bread)
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Get ready to fall hard for this homemade pan de yuca! Soft, fluffy, and loaded with melty cheesy goodness, it’s an effortless bake that serves and wows a crowd. Now you can enjoy this traditional South American cheese bread anytime, guaranteed cheesy and buttery, with a light and fluffy crumb. Perfect as a snack, appetizer, or side dish.
Whenever I’m in need of something cheesy and comforting, I make pan de yuca. I have been living here in Ecuador since 2010, and this is a very popular local bread. I’ve worked on the recipe to make it, dare I say, even better. It’s sold in all the local bakeries and great to pick up while out and about shopping and doing errands with kids.
This from-scratch, no-knead cheese bread is every lazy baker’s dream; just mix and bake! No kneading, no fancy equipment; just a wholesome treat with a golden crust, crispy edges, and gooey cheese pockets. I make this bread alternately with my other favorite cheesy treat, crack biscuits, for potlucks and gatherings, but it’s equally great as a cozy weekend breakfast, a game-day snack to share, or a warm side to balance out fresh salads or hearty soups.
Why You’ll Love This Recipe
- 10-minute prep
- Ultimate comfort food: Perfectly golden edges, a soft, fluffy crumb, and pockets of gooey, stretchy cheese in every bite.
- Naturally gluten-free
- Great any time: Enjoy it as an on-the go-snack, a quick savory breakfast, or a versatile side for dinner.
- Perfect party food: Bite-sized pieces make a fun and crowd-pleasing appetizer.
- Meal prep friendly: Make ahead, freeze, and reheat for a delicious treat all week long.
How to Make Pan De Yuca
Even though I can easily buy pan de yuca in local bakeries, I wouldn’t trade this homemade, fresh-off-the oven version for anything. Besides, a batch is super easy to make and ready in about 35 minutes. Simply make the dough using a food processor then pop it in the oven. If you don’t have a food processor, a standing mixer or electric hand blender works, too.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Yuca flour: Yuca flour, aka cassava flour, gives the bread its signature chewy bite, crisp edges, and fluffy interior. Don’t confuse it with yucca, which is a completely different plant.
- Mozzarella cheese: Queso fresco works great too! Shred cheese straight from the block for the best melt and creaminess.
- Baking powder: Helps the bread rise slightly without yeast, which is crucial in no-knead recipes.
- Salt
- Butter: Use unsalted butter since salt will be added separately.
- Eggs: Bind everything together, add structure, and give the bread a tender crumb with just the right lift.
- Water or milk: For activating the baking powder and for added moisture. I recommend using whole milk, as low-fat or skim milk can result in a drier, less tender crumb and a noticeably less creamy flavor.
Step-By-Step Instructions
Ready to bring this cheesy, dreamy treat to life? The steps are simple enough for beginners but rewarding enough for seasoned bakers. Follow along with these easy instructions, and before you know it, you’ll be pulling golden, cheesy bread straight from the oven.
Step 1: Mix the dry ingredients
Preheat the oven to 375 F and grease a muffin pan.
Add yuca flour, cheese, baking powder, and salt to the bowl of a food processor. Blend to combine.
Step 2: Add the wet ingredients
Add butter and eggs. Mix until a thick dough forms.
Step 3: Thin out the dough
Add water, 2 tablespoons at a time, while mixing. Continue until you achieve a dough thin enough for the machine to blend smooth. I add at least ½ cup of liquid and may add up to a whole cup, usually depending on how soft or dry the cheese is.
Step 4: Bake
Use a spoon to fill each muffin well ¾ full of dough. Bake for 25 minutes until the edges are golden brown.
Substitutions
Want to use ingredients you love or have on hand? Sure thing! Here are my recommended ingredient swaps:
- Yuca flour: Swap with tapioca starch or all-purpose flour (note that the texture will change). For a nutty flavor, you can mix in a touch of almond flour, but don’t swap entirely.
- Mozzarella cheese: Use Monterey jack, provolone, or any melty cheese you like.
- Baking powder: Make a homemade version by combining 1/4 tsp baking soda + 1/2 tsp vinegar, lemon juice, or cream of tartar.
- Butter: Replace with olive oil or ghee.
- Milk: Use any dairy, non-dairy, or dairy-free milk of your choice. You can also use buttermilk.
Expert Tips
- Rest the dough: Let the dough sit for 10 to 15 minutes before baking to allow the yuca flour to fully absorb the moisture, resulting in a softer, less crumbly texture.
- Grease your pan: Yuca flour tends to be a bit sticky, so coat your pan generously with butter, oil, or nonstick spray to make sure the bread stays intact and releases easily.
- Add flavor: For extra flavor, add 1 teaspoon garlic powder to the dough or mix in herbs like rosemary or thyme, a pinch of chili flakes for heat, or even swapping mozzarella with your favorite cheese blend.
- Use a baking dish: Instead of using a muffin tin, you can also bake this cheese bread in a 9×13 inch baking dish. You would need to increase time to 50 to 60 minutes, depending on how crispy you like the edges.
- Cool before serving: Fresh out of the oven, the bread can be very soft inside. A brief rest helps it set while still staying warm and cheesy.
- Freeze for later: Shape the dough into balls and freeze before baking. Bake straight from frozen, adding just a few minutes to the oven time, for fresh bread anytime.
How to Store This Recipe
Pan de yuca tastes best fresh out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to 5 days. When ready to enjoy, simply reheat in a 350°F oven or warm them in a skillet over medium heat.
What to Serve with Pan De Yuca
Traditionally, pan de yuca is enjoyed with a hot cup of coffee or hot chocolate for breakfast or an afternoon snack, but it’s also delicious alongside soups like avocado soup and beer cheese soup and a stew like beef stew.
You can serve it with a fresh salsa, chimichurri, or even a creamy dipping sauce for a party spread. For a lighter option, pair it with a crisp salad, or make it the star of a snack board with cured meats, olives, and fruit.
More Easy Baked Treats To Try
- Keto drop biscuits
- 2-ingredient English muffins
- Pumpkin muffins
- Keto chocolate cake
- Cinnamon coffee cake
No-Knead Pan De Yuca Recipe
Ingredients
- 2 cups yuca flour also known as tapioca starch
- 4 cups mozzarella cheese or queso fresco, finely shredded
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces butter softened to room temperature
- 2 large eggs
- 1 cup water or milk, divided
Instructions
- Preheat the oven to 375 °F and grease a muffin pan.
- Add yuca flour, cheese, baking powder, and salt to the bowl of a food processor. Blend to combine.
- Add butter and eggs. Mix until a thick dough forms.
- Add water, 2 tablespoons at a time, while mixing. Continue until you achieve a dough thin enough for the machine to blend smooth. I add at least ½ cup of liquid and may add up to a whole cup, usually depending on how soft or dry the cheese is.
- Use a spoon to fill each muffin well ¾ full of dough. Bake for 25 minutes until the edges are golden brown.
Notes
- Rest the dough for 10 to 15 minutes before baking to achieve a softer, less crumbly texture.
- Yuca flour tends to be a bit sticky, so coat your pan generously with butter, oil, or nonstick spray to make sure the bread stays intact and releases easily.
- For extra flavor, add garlic powder, herbs, a pinch of chili flakes, or your favorite cheese blend to the dough.
- Instead of using a muffin tin, you can also bake this cheese bread in a 9×13 inch baking dish with additional baking time.
- Pan de yuca can be very soft inside fresh off the oven. A brief rest helps it set while still staying warm and cheesy.
- Shape the dough into balls and freeze before baking. Bake straight from frozen, adding just a few minutes to the oven time, for fresh bread anytime.
Nutrition & Macros
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