This gluten-free yucca bread is made with cooked cassava, olive oil, salt, garlic and parsley, creating a versatile alternative to traditional bread. It can also be used as a pizza crust, refrigerated for four days or frozen for up to one month.
By Chef Vivien Cunha
Yucca bread is a simple and gluten-free alternative to traditional bread.
This delicious gluten-free yucca bread is made with 100% yucca, also known as cassava, and olive oil. It is a versatile alternative to traditional bread and can also be used as a pizza crust.
Yucca, or cassava, can be found in many supermarkets, while Latin markets often offer it at better prices. This recipe is especially convenient when prepared in larger quantities because the bread can be refrigerated, frozen and reheated in the oven.
The recipe was originally published by Soul Brasil as a culinary contribution from Chef Vivien Cunha.
A Gluten-Free Bread Made With Cassava
One of the advantages of this recipe is its versatility. The yucca bread can be served on its own or transformed into a pizza-style crust by adding your favorite toppings.
Try it with pesto, tomato sauce, vegan cheese or arugula. Chef Vivien Cunha’s favorite combination is pesto, arugula greens and a drizzle of olive oil.
Yucca is also known as cassava, manioc, macaxeira or aipim, depending on the country or region. In Brazil, the root is widely used in traditional recipes, including tapioca, farofa and other dishes. Soul Brasil has previously highlighted the importance of cassava in Brazilian cuisine.
Note: The original recipe describes yucca as having a lower glycemic index than potatoes and highlights its fiber and potassium content. Nutritional values can vary according to the variety, preparation method and serving size.
Ingredients
For this gluten-free yucca bread, you will need 4 cups of cooked yucca, approximately 3 large yuccas; 1/4 cup of extra-virgin olive oil, plus additional olive oil for baking; 1 teaspoon of sea salt; 1 teaspoon of garlic powder; and 2 teaspoons of chopped parsley leaves.
How to Make Gluten-Free Yucca Bread
1. Cook the yucca
Peel the yuccas and place them in a pot with water. Bring the water to a boil, then reduce the heat and simmer for 30 to 40 minutes, or until the yuccas are soft.
Reserve approximately 1/4 cup of the water used to cook the yuccas.
Preheat the oven to 375°F (190°C).
2. Remove the central cord
Let the cooked yuccas cool for about five minutes. Carefully cut them in half and remove the central fibrous “cord” found inside the vegetable.
This step is important because the central fiber can be tough and unpleasant to eat.
3. Prepare the yucca dough
Place the cooked yucca in a food processor. If you do not have one, use a potato masher.
The original recipe specifically recommends not using a blender.
Add the olive oil, sea salt, garlic powder and the reserved cooking water. Process until the mixture is well combined.
It is not necessary for the mixture to become completely smooth. A few small pieces of yucca are fine.
4. Shape the bread
Spread approximately 1 teaspoon of olive oil over a cookie sheet or pizza pan.
Place the yucca mixture on the pan and shape it into a large, pizza-style round.
Add another teaspoon of olive oil over the top of the dough and spread it evenly.
5. Bake
Bake for 30 minutes.
The Chef Vivien Cunha
Then turn the cookie sheet or pizza pan and bake for another 30 minutes.
Carefully remove the pan from the oven and flip the dough over. Return it to the oven and bake for an additional 20 minutes.
Once finished, add the chopped parsley and cut the yucca bread into triangles.
How to Use Yucca Bread as a Pizza Crust
This recipe can also be turned into a simple gluten-free pizza crust.
After baking the yucca base, add your favorite toppings, such as pesto, tomato sauce, vegan cheese or fresh arugula.
For a simple version inspired by Chef Vivien Cunha’s favorite combination, use pesto, arugula and a drizzle of olive oil.
If you enjoy Brazilian cassava-based recipes, Soul Brasil also features a recipe for traditional Brazilian tapioca, another naturally gluten-free preparation made with cassava starch.
How to Store Yucca Bread
The finished bread can be kept in the refrigerator for up to four days.
It can also be frozen for up to one month. If you plan to freeze it, the original recipe recommends leaving out the parsley and adding it after reheating.
How to Reheat Yucca Bread
To reheat the bread, wrap it in aluminum foil and place it on a cookie sheet.
Warm it in the oven for approximately 10 to 15 minutes.
This makes the recipe practical for preparing ahead of time and enjoying later.
About Chef Vivien Cunha
Chef Vivien Cunha has contributed several recipes to Soul Brasil, including vegetarian, plant-based and dessert recipes. Her culinary work has also been featured in other Soul Brasil content.
Her recipes are particularly useful for readers interested in practical alternatives, plant-based cooking and dishes inspired by Brazilian and international cuisine.
Frequently Asked Questions — FAQ
Is yucca bread gluten-free?
Yes. This recipe uses cooked yucca (cassava), olive oil, salt, garlic powder and parsley, with no wheat flour or other gluten-containing ingredients listed in the recipe.
What is yucca?
Yucca is another name commonly used for cassava, a root widely consumed in Latin America and particularly important in Brazilian cuisine. In Brazil, it may also be called mandioca, macaxeira or aipim, depending on the region.
Can yucca bread be used as a pizza crust?
Yes. The recipe can be shaped into a pizza-style base and topped with ingredients such as pesto, tomato sauce, vegan cheese or arugula.
Can I freeze homemade yucca bread?
Yes. According to the original recipe, the bread can be frozen for up to one month. If freezing, do not add the parsley until after reheating.
How long does yucca bread last in the refrigerator?
The recipe can be stored in the refrigerator for up to four days. To reheat it, wrap the bread in foil and warm it in the oven for approximately 10 to 15 minutes.
