Before we started homeschooling, my son Aedan had to do a report on Colombia for school. One thing he wanted to learn about the country was the culture ,so we decided to see what Colombian families ate. One thing we found was Pan de Yucca- or cheese breads. We made a batch for his class, and we liked them so much we had to make another batch, because we ate so many!
These breads are made with Yucca starch. It’s just like cornstarch- we got ours at a local Hispanic market, but if you can’t find it, you can use tapioca starch, as well. We used a mixture of Queso Blanco, and Mozzarella, but you can use all Mozzarella. It’s best to chill the dough for at least 30 minutes, but you can roll the balls and chill up to 24 hours. I like to make larger ones ahead for in the morning, then bake them off while I make bacon and eggs for sandwiches.
We are not a gluten free family, but these breads ARE gluten free! Also, they are VERY VERY tasty.
- 2 1/5 cups yucca starch
- 4- 4.5 cups shredded mozzarella or Queso Blanco cheese (1/2 and 1/2 is best!)
- 1 tsp baking powder
- 1/8 tsp salt
- 1 stick butter VERY soft
- 2 eggs, beaten
- In a food processor, combine starch, cheese, baking powder, and salt. Add butter and eggs and process until a ball forms. If needed you may add a tiny bit of water to get to the right constancy. (You can do all this by hand, it's just easier in a processor).
- Chill 30 minutes
- Roll golf ball sized balls and place on silpat or parchment paper- bake at 475 for about 7-8 minute, or until very slightly browned.
- Best warm. Reheat in microwave for 12 seconds for best taste.