Pan de Queso with Granulated Tapioca

Pan de Queso literally means “Cheese Bread.”

Yuca is the root of the Cassava plant which is used to make Tapioca Flour

Pan de Queso  (Pandeyuca) is a delicacy in Latin America, in particular Colombia where it is called “Pan de Yuca.” Don’t confuse the South American “Yuca” (pronounced JEWka) with the North American, Yucca.

The Yuca is the root of the Cassava plant, and when it is ground into flour, it becomes Tapioca flour which is the most versatile and I find most satisfying gluten-free flour.

These little round “breads” look like scones, but they are hard on the outside and soft and most on the inside. You can add cheese inside, or have them plain. We choose to have them with vegan “cheese” substitute.

Ingredients

Looking for Kosher Tapioca Flour? Click on the Pic!

• 400g (2 1/2 cups) Tapioca Flour
• 8g (2 tsp) Salt
• 300ml (1.25 cups) Hot Water
• 60ml (1/4 cup) GGOO
• 60 g (1/4 cup) Vegan (or regular) Cheese
• 5g (1.5 tsp) Baking Powder
• 1 egg (1 tbsp of Chia seeds and 3 tbsp water for vegan version)

Directions:

1. In a bowl mix the oil, the egg, the half of the water and the vegan cheese.
2. In a second bowl mix the tapioca flour with the baking powder, the salt and add to the previous mixture until you obtain a smooth and soft dough that could even become a bit chewy. You can add part of the rest of the water in case you see the mix is to dry.
3. Let stand in the refrigerator for 15 minutes or in the freezer for 5 minutes.
4. Preheat the oven for a minimum of 10 minutes at 180º Celsius (356 F).
5. Take the dough out of the refrigerator and with oiled hands form small balls of 3 cm (2 in) in diameter and place them on a baking tray with non-stick mat or baking paper.
6. Bake for 25-30 minutes until the buns begin to brown slightly on the surface, they should be soft when pressed and with a cracked outer layer.
7. Take them out of the oven and enjoy them hot with vegan cream cheese or just by themselves. They are amazing!!!

Finished Pan de Queso