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!
Servings: 12 bread rolls
- 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!
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