Paleo Pan de Yuca
Discover the irresistible charm of Paleo Pan de Yuca, a grain-free twist on a beloved South American bread made with nutrient-packed cassava flour. Perfect for paleo and gluten-free diets, this recipe combines yuca flour, almond flour, and tapioca starch to create a tender, chewy texture reminiscent of the traditional favorite. Enhanced with creamy coconut milk and rich melted coconut oil, these bite-sized breads boast a subtle sweetness that pairs beautifully with savory dishes or as a standalone treat. Ready in just under 45 minutes, this easy-to-follow recipe yields golden-brown perfection, ideal for breakfast, snack-time, or alongside your favorite soups and stews. Try Paleo Pan de Yuca today for a healthy, delicious alternative that's sure to become a family favorite. Keywords: Paleo Pan de Yuca, gluten-free bread, cassava flour recipe, grain-free baking, paleo bread rolls.
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Recipe Information
Ingredients
- 2 cups Yuca flour (also known as cassava flour)
- 1 cup Almond flour
- 1 cup Tapioca starch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Coconut milk
- 0.25 cup Coconut oil, melted
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the yuca flour, almond flour, tapioca starch, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the eggs, coconut milk, and melted coconut oil until the mixture is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until a dough is formed. The dough should be smooth and slightly sticky.
Shape the dough into balls, about the size of a golf ball, and place them onto a baking sheet lined with parchment paper. Space them out evenly to allow room for expansion.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the breads sound hollow when tapped.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These breads are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 38.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 440 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
