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!
- 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
- 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
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.
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.
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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