Discover the delectable taste of Pan de Yuca, also known as Pan de Queso, a traditional South American cheese bread that’s perfect for any occasion. These gluten-free rolls are a treat with their crispy exterior and soft, chewy interior. Ideal for breakfast, snacks, or as a flavorful side dish, this recipe is sure to become a favorite in your kitchen.
Ingredients:
2 cups yuca flour (also known as tapioca flour)
1 1/2 cups grated cheese (queso fresco, mozzarella, or a mix)
1/4 cup unsalted butter, melted
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk (or more as needed)
Directions:
Preheat Oven: Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the yuca flour, grated cheese, baking powder, and salt.
Add Wet Ingredients: Incorporate the melted butter and eggs into the dry mixture, stirring well to combine.
Form the Dough: Gradually add the milk, mixing until the dough comes together and becomes slightly sticky. If the dough is too dry, add a bit more milk, one tablespoon at a time.
Shape the Rolls: With lightly floured hands, divide the dough into small portions and roll them into balls about 1-2 inches in diameter. Place the balls on the prepared baking sheet, ensuring there’s space between them.
Bake: Bake in the preheated oven for 15-20 minutes, or until the rolls turn golden brown on the outside.
Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy them warm for the best taste!
Serving Tips:
Warm is Best: Pan de Yuca is best enjoyed warm, straight from the oven. Reheat in the oven for a few minutes to restore its crispy exterior if they have cooled.
Pairings: These rolls make a great accompaniment to soups, salads, and stews. They are also delicious on their own or with a variety of dips like salsa or a creamy cheese spread.
Breakfast Delight: Serve them with a cup of coffee or tea for a delightful breakfast treat. They can also be a great addition to brunch spreads.
Storage Tips:
Cool Completely: Allow Pan de Yuca rolls to cool completely before storing to avoid condensation, which can make them soggy.
Room Temperature Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but can be kept for a short period.
Refrigeration: For longer storage, place the rolls in an airtight container or resealable bag and refrigerate. They can be kept in the fridge for up to a week.
Freezing: To freeze, place the cooled rolls in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
Related Recipes:
- Mexican Restaurant Cheese Dip
- Pollo Loco – Mexican Chicken and Rice with Queso
- Blueberry Cheesecake Rolls
FAQs:
Can I use a different type of cheese for Pan de Yuca?
Yes, you can use various types of cheese for Pan de Yuca. While queso fresco and mozzarella are traditional choices, you can experiment with other cheeses like cheddar, gouda, or a cheese blend to suit your taste preferences. Just make sure the cheese melts well to achieve the desired texture.
Can I make Pan de Yuca ahead of time?
Yes, you can prepare Pan de Yuca ahead of time. After baking, allow the rolls to cool completely, then store them in an airtight container. For the best taste, reheat the rolls in the oven to restore their crispiness before serving.
Is Pan de Yuca gluten-free?
Yes, Pan de Yuca is gluten-free. It is made with yuca flour (also known as tapioca flour), which does not contain gluten. This makes it a suitable option for those with gluten sensitivities or celiac disease.
How can I make Pan de Yuca dairy-free?
To make Pan de Yuca dairy-free, substitute the cheese with a dairy-free cheese alternative and use a plant-based butter or oil instead of unsalted butter. Ensure the milk is replaced with a dairy-free milk such as almond, soy, or oat milk to accommodate dietary preferences.
Conclusion:
Pan de Yuca, or Pan de Queso, is a delicious South American cheese bread made with yuca flour, offering a crispy exterior and a soft, cheesy interior. Perfect for any meal, these gluten-free rolls are easy to make and delightful to eat. Enjoy them warm for the best taste and texture!
📖 Recipe:
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Pan de Yuca (Pan de Queso)
- Total Time: 30 minutes
- Yield: 12 rolls
- Diet: Gluten Free
Description
Enjoy the authentic taste of Pan de Yuca, a traditional South American cheese bread also known as Pan de Queso. These gluten-free rolls are made with yuca flour and cheese, creating a crispy exterior and a soft, chewy interior. Perfect for breakfast, snacks, or as a delightful side dish, this recipe delivers a warm, cheesy treat that’s easy to make and irresistible to eat.
Ingredients
2 cups yuca flour (tapioca flour)
1 1/2 cups grated cheese (queso fresco, mozzarella, or a mix)
1/4 cup unsalted butter, melted
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk (or more as needed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine yuca flour, grated cheese, baking powder, and salt.
- Add Wet Ingredients: Stir in melted butter and eggs until well combined.
- Form the Dough: Gradually add milk until the dough is slightly sticky. Adjust with more milk if necessary.
- Shape the Rolls: Roll dough into balls (1-2 inches in diameter) and place them on the baking sheet.
- Bake: Bake for 15-20 minutes, or until golden brown.
- Cool and Serve: Cool slightly before serving. Best enjoyed warm.
Notes
For best results, serve Pan de Yuca warm from the oven.
You can freeze leftover rolls for up to 3 months. Reheat in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: South American
Nutrition
- Serving Size: 12 rolls
- Calories: 150 kcal
