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A close-up of several golden brown muffin cakes arranged on a white plate.
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No-Knead Pan De Yuca Recipe

Get ready to fall hard for this homemade pan de yuca! It’s a chewy, cheesy, and naturally gluten-free bread you’ll want on repeat. Made with a few simple ingredients in 35 minutes, it’s perfect as a snack, side, or a crave-worthy party treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Keyword: pan de yuca
Servings: 18 servings
Calories: 179kcal
Author: Jessica Haggard

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
US Customary - Metric

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 9x13 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.
Serve: Great with coffee, hot chocolate, or soup. Serve with salsa, chimichurri, or a creamy dip. For something lighter, add a salad or place on a snack board with meats, olives, and fruit.
Store: Best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 5 days. Warm them in a 350°F oven or in a skillet over medium heat.

Nutrition

Calories: 179kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Sodium: 293mg | Fiber: 0.4g | Net Carbohydrates: 11g
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