Easy Pan de Yuca (Grain-Free Cheese Rolls)
Pan de Yuca, also known as Brazilian cheese bread or pão de queijo, has long been a favorite in our home—especially with my kids, even when they were little. These naturally gluten-free, grain-free cheese rolls have a soft, chewy center and a lightly crisp exterior that hits the spot when you are craving bread. The dough is made with tapioca flour, which comes from the yuca root (also labeled tapioca starch), giving these rolls their signature texture and stretch. They’re simple to make, satisfying, and perfect alongside any meal. They remind me of Saltine Crackers.
I also tested freezing a portion of the dough, and it worked beautifully. While the thawed dough wasn’t quite as moist as the fresh batch, the rolls still baked up with the same flavor and texture—making this recipe a great make-ahead option. Whether you're serving them at dinner or packing them in a lunchbox, these little cheese buns are a comfort food staple you'll want on repeat.
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 12 dinner rolls
Ingredients
1 1/2 cups HARD goat mozzarella or mild cheddar, shredded (we use raw milk cheese)
1 cup tapioca flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 1/2 teaspoon apple cider vinegar
1 large egg, beaten
3 tablespoons coconut milk (canned or homemade)
Supplies
oven
food processor
baking sheet, greased or lined with parchment paper
Method
Preheat oven to 350°F.
In the food processor add the flour, cheese, sea salt, and baking powder. Pulse until well combined.
Then add the egg and milk. Pulse until dough forms.
Remove dough from food processor and divide the dough into 12 pieces with your hands. Then roll into balls.
Place each ball on the baking sheet and press down lightly to form a flat bottom.
Bake for 15 minutes.
Serve warm, not hot.
Tips
If you don't have any milk on hand you can use water. We couldn't taste a difference and the texture turns out the same.
If your mixture is too creamy and doesn't resemble dough then add more flour until you get a dough consistency OR until you are able to roll it in your hands without it being too sticky.
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