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3 pan de yuca cheese breads lit by sunlight
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4.96 from 23 votes

Pan de Yuca

This easy and delicious gluten-free cheese bread made with tapioca flour, has its roots in Ecuador. Pan de Yuca will become a dinner table staple in no time!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizers, Savory Baked
Cuisine: Ecuadorian, Gluten-Free
Diet: Gluten Free, Vegetarian
Servings: 12 bread rolls
Calories: 591kcal
Author: Kristen Wood


  • 2 1/2 cups tapioca flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 eggs
  • 2 cups feta cheese crumbled
  • 2 cups parmesan cheese shredded
  • 1/2 cup butter melted
  • 2 tbs coconut milk


  • Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
  • In a large mixing bowl, sift together dry ingredients
  • .In a separate bowl, mix wet ingredients & cheese until evenly combined.
  • Pour wet ingredients into dry ingredients and stir until smoothly combined. Let batter sit for a few minutes.
  • Knead dough until you have one smooth round ball. Divide dough into 12 rounds.
  • Place rounds on your parchment line baking sheet & place on the middle rack of your preheated oven.
  • Bake for 20 minutes, then turn on the broiler and broil for 10 minutes or until firm & beginning to brown.
  • Best served fresh & warm–but also stores well in the fridge & reheats well in oven!
  • Enjoy!



Please refer to the 'Tips' section above in the post for valuable information.
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Serving: 2g | Calories: 591kcal | Carbohydrates: 48g | Protein: 20g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1185mg | Sugar: 4g