Gluten Free Yuca Breads with Spicy Sugar Free Mango Marmalade Recipe
Simple, gluten free recipes often already exist if we look outside of our own culture. When my friend Claudia, who is from Ecuador, told me about a delicious little cheesy biscuit-type bread called “Pan de Yuca,” I just knew I had to try them. Made with tapioca flour, these could not be simpler – there is no combining different flours, no xanthan or guar gum, no special equipment and no gluten free baking anxiety.
In Ecuador, yuca bread is sold in small shops and street stands everywhere along with fruit yogurt. I love the bread but honestly am not a fan of eating cheese bread with yogurt. I don’t know why, I guess I am just not Ecuadorian enough. So I decided to come up with my own compliment to these easy, cheesy breads – a spicy mango marmalade.
The marmalade is as simple as the yuca bread, 4 ingredients, 15 minutes, no pectin, and no sugar. Don’t we just love that? The sweetness of the mangoes is enhanced with Wholesome! Organic Raw Blue Agave and then to balance it out, I added the juice and zest of 1 lime and a red chili pepper (picked from my own garden!) The marmalade is sweet, with a little heat, and a little acid – perfect! I was really lazy and used a one pound package of frozen mango chunks but feel free to use fresh mangoes.
This combo of the gluten free yuca breads and the sugar free spicy mango marmalade is the perfect breakfast combo and the whole thing can be put together in under half an hour. Get the marmalade started and while it is simmering away, make and bake the yucca breads. There is even enough time in there to sip a cup of coffee!
Gluten Free Yuca Breads with Spicy Sugar Free Mango Marmalade Recipe
Ingredients
Mango Marmalade
- 1 (1-pound) bag frozen mango chunks or 3 fresh mangoes cut into 1 inch chunks
- ½ cup Organic Agave Nectar
- Zest of 1 lime - finely grated
- Juice of 1 lime
- 1 red chili pepper - (cayenne or Thai) seeds and veins removes and minced
Yuca Bread
- 1½ cups tapioca flour - (also called tapioca starch) plus more for kneading
- 1½ teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- 2 large eggs
- 2 ½ cups mozzarella cheese - (low moisture part skim seems to work best), grated
- ½ cup Parmesan cheese - grated
- ¼ cup milk
Instructions
Mango Marmalade
- Combine all ingredients in a heavy saucepan. Bring to boil, mash the mangoes with the back of a spoon or a potato masher. Reduce heat and let the mixture boil gently until thick, about 15 minutes. Let cool, mixture will thicken up more as it cools. Will keep for up to a week in the refrigerator.
Yuca Bread
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or a piece of parchment paper that is sprayed with gluten free non-stick cooking spray.
- Whisk the tapioca flour, baking powder and salt together in a large mixing bowl. Add the eggs, cheeses and milk. Using your hands, mix the ingredients together until it starts to form a dough. Dust a work surface with more tapioca flour, dump the mixture out onto the work surface and knead until the dough is not sticky, you may need to add a little more tapioca. Roll the dough into golf ball sized balls and place on prepared baking sheet. Bake for 18 – 22 minutes or until the breads are golden brown and feel firm to the touch.
Nutrition
Thank you Claudia for introducing me to this simple, naturally gluten free recipe from Ecuador and for your appreciation of me putting my own spin on it with my sugar free spicy marmalade!
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Sounds similar to Pao de Queijo. I love how fluffy yours look.
Thanks! I think they are probably called different things in different South American countries. Thank you!
Seriously, how wonderful to see this simple gluten-free recipe, it makes baking a whole lot less intimidating! It would be great to experiment with other cheeses too, to produce rolls to match with different savory dinners, or maybe even to use as slider buns.
I know, I am already thinking of how to “Southern” them up with chives and such. Love that idea of slider buns!
That mango marmalade looks amazing!!! I love chipotle with mango, something about sweet and spicy, make a mango perfect! This bread looks so delicious, cheesy happiness:-) The rolls remind me of the cheesy rolls you get at Red Lobster:-) Take care, Terra
My husband said the same thing about the Red Lobster rolls, I have never been able to have one but he eats them every time he goes there. Thank you!
Wow! Those look like English muffins! Great! I think I can taste that mango sauce from here! Looks yummy! My laptop is all clean now – licked the screen! LOL!
Haha Carla! Thank you!
These soound -and look really yummy, and mango is one of my favourite fruits, how handy!
How handy indeed! I love mango too.
I love mango anything and will definitely be trying this jam. I make a similar roll from tapioca flour but these look far superior–think I’ll be switching. Thanks
Thanks Nancy!
Okay I am stuck on the marmalade. My Grandmother used to make the best marmalade ever! Bless her heart. I think I might have to whip some of this up! What a great couple of recipes Carol.
Thank you Maggie! Don’t you just love the connection food gives us with loved ones?
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Fabulous bread and marmalade! I have an almost identical bread recipe from my Brazilian friend only its called “Pan de Queso”. It’s my kids’ absolute favorite and I love how easy it is to make. This marmalade looks wonderful too! Thanks so much for stopping by my blog today :-)
They both look good. I am definitely going to have to try them.
Everything in this recipes sounds so delicious! I like the yuca bread !!!
hhhmmm ,I love mango anything and will definitely be trying this jam, thanks for sharing…………..
Thank you David!
There is a package mix called Chebe for these breads. Even if you make your own, their website has lots of recipes and alternatives. I’ve been using Chebe for years but it is hard to get so I’m glad to see this recipe so I can make it whenever I want to.
I always freeze a batch so I can pop a couple in my convection oven to have for breakfast.
I also omit the cheeses, add applesauce, cinnamon & sugar, walnuts. Makes a great plain bread if you don’t want the cheese taste.
I have heard of it but never tried. Thanks!
I have been using this recipe for the cheese breads since you posted it in August. EVERYONE who tries them, loves them. It is easy to make and always so good! Thank you!! And Happy New Year!
Happy New Year to you too Kathryn and thank you!
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I made these with Pepper Jack cheese and made them a little bigger (fist size’ish) and used them as burger buns. AMAZING! So glad I found this on Pinterest! :-)
Thanks Jennifer, so glad you liked them!