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Pan de Yuca

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

Pan de yuca is a traditional South American cheese bread that boasts a unique, pillowy texture and a deeply savoury flavour. Made using yuca flour—also known as cassava starch—and a generous helping of salty queso fresco, these golden rolls are naturally gluten-free. They are best enjoyed warm from the oven when the centre is at its softest and most elastic, offering a satisfying contrast to the lightly crisp exterior.

This vegetarian recipe is incredibly straightforward to prepare, requiring only a simple bowl-mixing method and no lengthy proving time. These rolls make an excellent snack or an interesting side dish for stews and soups. For an authentic touch, serve them alongside a sweet and spicy guava-chilli butter to perfectly balance the saltiness of the cheese.

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Ingredients for Pan de Yuca

  • 130g yuca flour

  • 450g queso fresco, finely grated (about 600g )

  • 1 large egg, beaten

  • 1 teaspoon baking powder

  • 2 tablespoons whole milk

  • 1 tablespoon unsalted butter, melted

  • 1 teaspoon kosher salt

  • 1 teaspoon granulated sugar

  • Guava-Chilli Butter (optional)

How to make Pan de Yuca

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Preheat the oven to 191°C. Lightly grease a baking sheet or line it with parchment paper.

Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 93°C oven.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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