August 22, 2013
Pan de yuca is another fermented cassava starch bread. Lacking gluten, cassava flour requires a bit of protein for structure. Cheese is combined with the dough prior to baking to make these tiny loaves into a chewy and tender snack when they pop out of the oven.
Though they’re pretty unremarkable if they’ve been sitting around for a while. If it’s been too long since the oven, they start adopting more of a cracker texture.
This pan de yuca came from Don Pedro. Don Pedro has the best coffee in all of Bogotá. They’re cooking pan de yuca all day, and they pass a tray around when a new batch is finished.
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