Mom’s Pan de Yucca | Pão de Queijo

Name: Mom’s Pan de Yucca | Pão de Queijo
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 16
Cuisine: Brazilian
Ingredients: 1.5 cup tapioca flour; 0.67 cup whole milk; 0.33 cup extra virgin olive oil; 0.5 cup crumbled queso fresco, or cheese of choice; 1 piece egg; 1 tsp Diamond Crystal kosher salt

10 mins prepServes 16

This is a beloved family recipe for gluten-free yucca bread or Pão de Queijo, perfect for dinner parties or as a replacement for traditional bread. It uses queso fresco, but other cheeses can be substituted. The recipe can be easily scaled up for larger gatherings, and the batter can be prepared up to two days in advance.

16 servings

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Instructions

Preheat the oven to 400F.

To a blender, add tapioca flour, whole milk, extra virgin olive oil, egg, and salt. Blend until smooth, making sure to scrape down the sides if necessary.

Add queso fresco or cheese of choice and blend again until smooth.

Spray a mini muffin tin with avocado oil or your nonstick spray of choice and fill the muffin tin to the top.

Bake for 20 minutes, or until the breads have browned. Remove from oven and let rest for 5 minutes.

Serve warm and enjoy!

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Mom’s Pan de Yucca | Pão de Queijo

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