I love the windows and doors to other recipes available to me in Spanish. Last year I stumbled upon this gem here while on laylita.com, a blog on Ecuadorian recipes. Although I had studied abroad in Ecuador, I never had the pleasure of eating this bread until I made it. It is originally called Pan de Yuca, which means Yucca Bread. We, here in the US, call yucca by the name of tapioca.
I particularly LOVE this bread for Oh so many reasons!
1)It is FAST
2) It is cheesy!
3) It is versatile!
4) It is grain-free
5) It is high in protein(for a bread) and healthy fats
So I thought I would translate the recipe for you with healthier (the original is healthy, but some ingredients can be improved) ingredient suggestions!
This is great for gluten-free people too, as long as you shred your own cheese.
Tapioca (Cheese) Bread
20-25 rolls
2 1/2 Cups Tapioca Flour/Starch
4 Cups(1 Lb.) Shredded Mozzarella Cheese
1 Teaspoon Baking Powder (aluminum-free)
Pinch of Celtic Sea Salt (not bleached)
4 oz (1/2 cup) room temperature butter(from grass-fed cows)
2 eggs (pastured and fertilized)
If necessary, 1-2 Tablespoons of filtered water, if the dough is too dry to work into balls.
To Prepare:
Preheat oven to 500 F (that is not a typo!). In a food processor, combine flour, cheese, baking powder and salt & mix well. Add the butter, and eggs then mix until the dough forms small balls… or until it looks like it has mixed really well. This is where you would add the extra water if the dough seemed too dry.
Remove the dough from the processor and make golf-ball sized dough balls. Place on a cookie sheet or jelly roll pan. I usually only cook half of the recipe and save the rest in the fridge until another day. You can do this mixing all by hand in a bowl… just use your hands and all of the ingredients at once.
Bake for about 5-7 minutes at 500 F, then turn to broil setting and brown your rolls for about 3-5 minutes.
Then serve while warm, that is, if you don’t eat them all first! These go great with any soup, just as a side, and your kids will love them… to the point you feel like hiding them from the tots.
You can also adapte this recipe by substuting half of the mozzarella with sharp cheddar, as a reader posted in the comments, or jalapeno jack, if you want to add some kick!
June 10, 2014 at 8:49 pm
This bread is so good! I love it with sharp cheddar and garlic too!
June 11, 2014 at 2:19 am
Sounds delicious!!!
June 11, 2014 at 3:06 am
Well done!! Nice pics and content. I want to start a recipe book of our own. Perhaps… Yes we can! or Yes, we can. Or Yo, wee can. Love you! Mom
June 11, 2014 at 3:10 am
Thank you! We certainly would be able to come up with a good one!
July 11, 2014 at 5:45 pm
I want to try this. Maybe I can talk my husband in to making them for me for dinner tonight! š
July 13, 2014 at 1:59 am
My husband made these to go along with our caveman spaghetti–YUM! He used 4-cheese Mexican blend cheese, and they were the most amazing rolls I could have ever imagined! We saved some of the dough balls in the freezer to have fresh rolls again later in the week, and I can’t wait!
July 13, 2014 at 2:59 am
They really are amazing! š
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