Pan de Yuca Con Queso - Yuca Cheese Bread

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Ratings (8)
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 10 Crescents (3 Servings)
Nutritional Guidelines (per serving)
338 Calories
17g Fat
21g Carbs
25g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pan de yuca is a savory cheese bread recipe that uses yuca flour instead of wheat flour. The bread has a biscuit-like quality and is traditionally baked in half moon shapes, but you can bake them into round biscuit shapes, too.


  • 1/2 cup yuca flour
  • 1/2 pound shredded Hispanic fresh white cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon baking powder
  • Salt to taste
  • 4 tablespoons Water to moisten the dough (if necessary)

Steps to Make It

  1. Heat the oven to 375 F. Grease a baking sheet while you're waiting for the oven to warm up. 

  2. Combine the yuca flour, cheese, egg, baking powder and salt in a mixing bowl. 

  3. Knead the dough until it is completely mixed. If it's dry and begins to crumble, add a little water, a tablespoon of water at a time until the dough begins to hold together.

  4. Separate the dough into ten equal parts. Shape each part into a half moon shape or ball.

  5. Place the dough about 2 inches apart on the greased baking pan.

  6. Bake for 20 minutes. The bread should be a golden color when it's done. 

Tips and Variations 

  • You can serve the bread hot, straight out of the oven, for a spongier texture, or serve it warm after the dough has settled some. 

  • Yuca flour is also known as tapioca starch, cassava or manihot esculentaand tapioca powder is made from the same plant. Yuca is a root vegetable similar to a potato. It's starchy and high in carbohydrates. It's not the same as the yucca plant, which looks pretty in the yard and growing wild in nature but isn't especially good to eat. 

  • You can substitute mozzarella cheese if you can't find a good Hispanic white cheese—or simply because you like mozzarella better.  

  • Yuca bread is a great substitute for biscuits made with wheat flour for those with gluten sensitivity. Just be sure that you also use gluten-free baking powder. 

  • Add an ounce of softened butter if you prefer a richer dough. 

  • If you're not ready to bake the bread immediately, the dough will keep in the refrigerator for up to 30 minutes. Some cooks even insist that a short spell in the fridge makes the bread better. 

  • You can double this recipe for a large gathering or for leftovers as long as you use the flour and cheese in equal parts. You can easily reheat the bread by wrapping it in aluminum foil and warming it in a 200 F oven for 5 minutes or so. Avoid wrapping the foil too tightly.