Yucca Rolls

Last year, I discovered Columbian Yucca Bread.  The only Paleo breads I have eaten are nut breads and I was really getting tired of them, so I was happy when I found this alternative.  My entire family (even those who are not Gluten Free) really enjoyed the bread, so I knew I had a winner.  The problem- Yucca Bread is made with cheese and I do not eat dairy (except during the holidays - big mistake!)  I decided I had to find an alternative to using cheese.  This was my first trial and all I did was add more eggs and another form of fat.  I am really surprised how well this recipe turned out.  If anybody knows me, they know that though I can cook really well, I am not at all a baker.  I hate baking!  Baking paleo, however, is so easy - way more flexibility!  FYI - Yucca is not typical Paleo, however, yucca/cassava is being used more and more in Paleo recipes due to it's digestive benefits when consumed in small amounts.  It is a much better starch alternative than potatoes.


  • Preheat oven to 350 degrees
  • In a large bowl, combine all ingredients except for egg whites.  Mix thoroughly.
  • Whisk egg whites until they peak.
  • Fold egg whites with hands into crumbly dough.
  • Knead dough on a floured table top until thoroughly combined.  If the dough is too dry, add a little bit of water at a time.
  • Make balls of dough about the size of golf balls.  Place the dough balls on a cookie sheet covered with parchment paper.
  • Place cookie sheet into oven and bake for 30-35 minutes or until the top of the bread is golden brown.
  • Enjoy with Soup or spread nut butter on top.


  • 2 Cups Yucca Flour (Tapioca Flour can be substituted
  • 1 tsp. Gluten Free Baking Powder
  • 2 tsp. Salt
  • 2 ounces melted but not warm unrefined Coconut Oil, Bacon fat, or Almond Oil
  • 5 Egg Yolks
  • Egg Whites from 4 Eggs
  • Water as needed

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