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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 Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers, Savory Baked
Cuisine:
Ecuadorian, Gluten-Free
Diet:
Gluten Free, Vegetarian
Servings:
12
bread rolls
Calories:
591
kcal
Author:
Kristen Wood
Ingredients
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
US Customary
-
Metric
Instructions
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!
Video
Notes
Please refer to the
'Tips'
section above in the post for valuable information.
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Also see:
Foods That Start With Y.
Nutrition
Serving:
2
g
|
Calories:
591
kcal
|
Carbohydrates:
48
g
|
Protein:
20
g
|
Fat:
36
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
166
mg
|
Sodium:
1185
mg
|
Sugar:
4
g