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Pan di yuca (cassava bread): recipe illustration
Everyday meals

Pan di yuca (cassava bread)

Gluten-free bread made from cassava flour, with a dense crumb and a slightly sweet taste. It goes with meat and fish dishes and is part of everyday cooking in Aruba.

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Ingredients

Ingredients

Optional extras

Nutrition facts

309 kcal per serving

Protein
11.3 g
Carbohydrates
56.5 g
of which sugars
1.3 g
Fat
3.1 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the cassava flour, salt and baking powder.
  2. Gradually pour in the warm water and oil while mixing, until you get a supple dough that no longer sticks to your fingers.
  3. Knead for 5 minutes, then divide the dough into 6 balls.
  4. Flatten each ball into a disc about 1 cm thick.
  5. Cook the discs in a hot non-stick pan, 4 minutes per side, until golden in spots.
  6. Optionally, finish for 10 minutes in the oven at 180 °C for a firmer crust, then serve warm.

Variations and tips

Stuffed version. Cut the breads in half and fill them with fresh cheese or flaked salt cod.

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Original Ecomely recipe.