Yucca Bread Recipe (Gluten-Free)

There is nothing remotely Moroccan about this yucca bread but I just had to share it with you, dear reader. I like to call it my “Brazilian crush”. But I didn’t always know it was Brazilian. I had it once at a bakery and that’s all it took for me to become enamored with its chewy texture and cheese puff taste somewhat reminiscent of gougères. I googled it, looked up every picture I could find of it until I found a match to what I had eaten. One thing led to another and I discovered that it is called pao de queijo (cheese bread in Portuguese) and found quite a few good recipes of it. This one is adapted from different sources, mainly Simplyrecipes.com.

This bread is delightfully chewy. Perhaps the chewiest you’ll ever eat. It smells wonderful as it’s baking and puffs up like a soufflé when it’s ready, but collapses shortly after.

It is so easy to make. As easy as 1, 2, 3. Literally:
1. Preheat the oven.
2. Blend all the ingredients together in a blender.
3. Bake until golden and puffy.

Print

Yucca Cheese Bread Recipe

Yield: Makes 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

1 1/4 cups tapioca starch/flour
1/2 cup milk
4 tablespoons unsalted butter, melted
3/4 cup shredded mozzarella
1 egg
1 teaspoon salt
1 teaspoon unrefined brown sugar

Directions:

Preheat the oven to 400 degrees Fahrenheit. Lightly grease a nonstick muffin tin.

Blend all the ingredients in an electric blender until you obtain a smooth, homogeneous batter.

Pour the batter into the prepared muffin tin filling each cup about halfway.
Bake until golden and puffy, 20 minutes. Let cool slightly.

Eat warm. Reheat leftover breads before eating.

 

16 Responses to “Yucca Bread Recipe (Gluten-Free)”

  1. 1

    Dzoli — 11/01/2011 @ 10:59 pm

    What a great bread variation:))

  2. 2

    Dewi — 11/01/2011 @ 11:15 pm

    Sounds wonderful. A recipe must try!

  3. 3

    Sylvie @ Gourmande in the Kitchen — 11/01/2011 @ 11:34 pm

    I’ve never heard of this before, sounds intriguing.

  4. 4

    Barbara — 11/02/2011 @ 11:45 am

    Nisrine, this looks wonderful! Good for you for tracking down the recipe. I could take a bite out of that one photo. That cheese would make it chewy.

  5. 5

    Magda — 11/02/2011 @ 12:23 pm

    I’ve never heard of this before either. I love how I can always find something new here Nisrine!
    I love the texture of this bread. Oh, I have so many breads I want to try, but this is going right on the top of the list!

  6. 6

    contabilitate financiara — 11/02/2011 @ 3:16 pm

    This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.

  7. 7

    Lucy — 11/02/2011 @ 5:37 pm

    This seems very unusual and I love the simplicity of the recipe. Sounds delicious!

  8. 8

    Julia — 11/04/2011 @ 9:11 am

    Well, even I could have a go at this (bread is not my strong point!) I think. Barry’s mum has a wheat intolerance so she’s be grateful for some of this.

  9. 9

    babbleandbaklava — 11/05/2011 @ 2:38 am

    I just tried this bread at a Brazilian restauarant last week for the first time and was dying to find a recipe – thanks!

  10. 10

    Nisrine — 11/05/2011 @ 2:35 pm

    Julia, this is a super easy way to make a quick bread and a very convenient GF option.

  11. 11

    El — 11/06/2011 @ 3:37 am

    They look so light and fluffy. Delicious!

  12. 12

    Barbara Bakes — 11/07/2011 @ 5:25 am

    This is the second post I’ve seen lately about this delicious little bread. How nice that the recipe is so easy.

  13. 13

    Liz — 11/30/2011 @ 9:07 am

    So cool — no leavening! Sometimes you just have to stray from your blogging “theme” and publish posts on other things that interest you. If you hadn’t, none of us would have known about this interesting Brazilian bread.

    BTW, lovely redesign!

  14. 14

    Tatjana — 02/23/2012 @ 5:06 pm

    This is the first Pão de Queijo recipe that has worked for me. I added another hen egg to keep it from getting too hard while it’s still cold. Thank you. I needed a little sunshine today. We call these cheesy poofs and my husband has loved them since he was in Brazil last (his family has a shrimping business there)… My brother and I stumbled upon them at a churrasqueira in Houston. Inshallah I will make them as a staple from now on. It goes well with tagine, doesn’t it?? Sure!!!!

  15. 15

    Viviana — 06/07/2012 @ 10:04 am

    Ooh. This looks just like colombian “pan de bono”. But we use spanish white cheese and it comes out so chewy and gooey. I am going to have to try your recipe. Looks delicious. If you every pass by a colombian bakery, just ask for it…”pan de bono”. My favorite places in orlando that make them are: Fortuna Bakery and Cafe near hunters creek and Cafe de colombia on south semoran.

  16. 16

    Nisrine — 06/10/2012 @ 12:27 pm

    Sounds intriguing, Viviana. I will have to check out that bakery.

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