This yummy Latin Cheese Bread (almojabanas) is gluten free and delicious. Perfect to serve as rolls during dinner and as appetizers for a party or brunch. Originally from Colombia
Latin Cheese Bread (Almojabanas)
This delicious Latin Cheese Bread is originally from Colombia. They are super easy to make and have tons of flavor. You can serve them as rolls for a party or as small appetizers to serve with a dip.
They are also gluten-free and addicting. Regular Almojabas are bigger and flatter, I decided to make them smaller and in a round shape so they can be crispy on the outside and soft on the inside.
Don’t confuse this Latin Cheese Bread with the Brazilian Pão de Queijo (recipe coming soon). Almojabanas are not airy on the inside, they have much more body which makes them easier for spreading some butter or jam on the inside.
They are made with cornmeal instead of their Brazilian cousin which is made with cassava or tapioca flour.
If you’ve ever tried Arepas before, the taste is very similar but with a crunchy crust. You can make the dough in advance and then bake off at the last minute. Perfect for party planning.
I tried Latin Cheese Bread when I was in Bogota a few years ago and I got hooked. When I came home I tried different recipes and none of them worked out. Thankfully I finally cracked the code and the recipe turned out delicious.
If you would like to eat them for breakfast, simply shape the balls a bit bigger and flat them with your fingers. When they’re ready, you can fill them up with many toppings. I’m a simple girl and for me, salted butter will do the trick.
I hope you can try this delicious Latin Cheese Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
- 16 oz Semi-Soft salted Cheese grated (Asadero, latin, cheese for frying or Jack cheese)
- 1 Egg lightly beaten
- 6 oz Pre-Cooked Cornmeal Flour such as P.A.N
- 1 teaspoon Salt or more
- 3 Tablespoons Butter melted
- 1/2 Teaspoon Baking Powder
- Warm water if needed
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper
In a bowl, add the cornmeal, egg, cheese, salt, butter and baking powder. Mix with your hands until combined
If mixture seems a bit dry, add 2 tablespoons of warm water. If dough still seems to dry, add some more
Make little bowls of dough, the size of a tablespoon
Place balls on the baking sheets with a bit of separation
Bake for 20-25 minutes or until browned
Remove from oven and serve warm
You may also use Feta cheese
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