Whole Living Daily

G-Free Friday: Whip up a Batch of Yuca Buns with Spicy Mango Marmalade

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Gluten-free baking is thought to be complicated, and there are times when I wholeheartedly agree. Mixing anywhere from three to five flours and shopping for special ingredients like xanthan gum, all for not even knowing if the recipe is going turn out is tough.

But there are cultures that have been making simple, naturally gluten-free recipes for ages. Asian cuisine has perfected the use of rice flour for noodles and delicate treats; tapioca flour (also called tapioca starch, cassava flour, or yucca starch) is common in South American baking.

These yuca breads (or Pan de Yuca) are so simple to prepare and result in a rich, cheesy, biscuit-type bread.

Gluten-Free Yuca Bread

Makes 14 to 16 breads


1½ cups tapioca flour (also called tapioca starch), plus more for kneading
1½ teaspoons baking powder
½ teaspoon kosher or fine sea salt
2 large eggs
2 ½ cups mozzarella cheese (low moisture part-skim seems to work best), grated
½ cup Parmesan cheese, grated
¼ cup milk
Marmalade, for serving


Preheat oven to 350 F. Line a baking sheet with a silicon baking mat or a piece of parchment paper that is sprayed with gluten-free nonstick cooking spray.

Whisk the tapioca flour, baking powder, and salt together in a large mixing bowl. Add the eggs, cheeses, and milk. Using your hands, mix the ingredients together until it starts to form a dough.

Dust a work surface with more tapioca flour, dump the mixture out onto the work surface, and knead until the dough is not sticky, you may need to add a little more tapioca. Roll the dough into golf-ball-size balls and place on prepared baking sheet.

Bake for 18 to 22 minutes, or until the breads are golden brown and feel firm to the touch. Slather with your favorite fruit marmalade; mango or apricot are both delicious.

After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply...Gluten Free to educate and inspire those with celiac disease or intolerances to gluten, dairy, peanuts, grain, and beyond, and to create a community of gluten-free bloggers around the globe. Her cookbook, Simply...Gluten Free Desserts, contains 150 recipes for gluten-free cupcakes, cookies, pies, sweet breads, puddings, cakes, and ice creams.

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Comments (8)

  • You're right, these DO sound incredibly easy--and delicious! I'm sure I could sub a vegan egg replacement and these would be a fantastic biscuit! Love the look of that marmalade, too. :)

  • I like to think of gluten-free baking as baking with wheat - it just requires a special spin to get the same results. These yuca breads are the perfect example. They look light & soft, just like a wheat biscuit.

  • The tapioca must make them so wonderfully light and delicate. Brilliant recipe!

  • This looks like such a perfectly simple recipe! I will totally whip up a batch of these and will be sharing the recipe with some of my newly gluten-free friends. It does not always have to be difficult - these buns are a perfect case in point! ;) Love it!

  • Gorgeous and so simple. The photos make me want to invite a group of friends over for tea and biscuits on these lovely late summer afternoons!

  • Okay these actually look easy! And I love that marmalade. My Grandmother used to make the best marmalade! Oh how I wish we could have tea, yuca breads, and marmalade together! Thanks for sharing a great recipe.

  • These look delicious. And, at the risk of being redundant--easy! Love that.

  • I love the "nooks and crannies" on these buns, just like an English muffin. And I love how the recipe is simple, yet versatile: I could imagine playing around with different cheeses and adding herbs and spices to pair with different meals.

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