Pandebono is a Colombian gluten-free cheese bread that’s easy to make and delicious. Serve it warm for breakfast or as rolls during dinner. Made in 30 min!Â
Pandebono (Colombian Cheese Bread)
Oh my, if you’re craving a warm flavorful bread that is just the right amount of puffy and the right amount of cheesy, then you should check out this amazing Pandebono.
I promise you that it’s so easy to make and quick. Simply throw everything in a food processor, shape into balls and bake. Perfect to serve during as dinner rolls since they don’t have yeast and they don’t require proofing.
Pandebono literally means Bono’s Bread. When they came out with this recipe I don’t think they were referring to U2’s lead singer, although I am going to do a little research and ask around
where the streets have no name – Â ahem, my Colombian friends.
Don’t be mad at me, but I was going to post this on Saturday as an idea for a Mother’s Day breakfast. Ironically my kids we’re keeping me busy Friday and Saturday, between movies, playdates and school events that I didn’t have chance to post it 🙁 .
It doesn’t matter, Pandebono can be enjoyed anytime! For breakfast, lunch, dinner or even in the afternoon with coffee.
Don’t confuse Pandebono with the famous Brazilian cheese bread,Â pain de queijo.Â They both have the same base ingredients, but pandebono has a bit of precooked corn flour which gives it much more structure.
Pain de queijoÂ can be a little bit too puffy and it kind of disappears in your mouth, just like a popover. Pandebono is more like bread.
Remember a few weeks ago I made Almojabanas? It is also a Colombian Gluten-Free cheese bread. They are similar but also differ in their texture. Make them both and tell me which you like better.
I hope you can try this delicious Pandebono at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
- 2/3 cup cassava starch or tapioca flour
- 1/4 cup precooked cornmeal you may substitute for polenta flour
- 2 eggs
- 1 1/2 cups white latin cheese or queso para freir (you may substitute for feta)
- 1 teaspoon salt or more
- 1 teaspoon sugar
Preheat oven to 400 degrees Fahrenheit
Line a sheet pan with parchment paper
Cut cheese in large chunks
Place the cheese in the food processor and pulse until grated
Add the flours, salt and sugar. Pulse until mixed
Finally, add the eggs and process until it forms a dough
With your hands, shape into balls. I used 2 tablespoons of dough for each ball
Place balls into the sheet pan
Bake for 15-20 minutes or until browned
Serve them wam*
*you can make the dough in advance and kept in an airtight container in the fridge. Bake off when needed
They are best when served warm
Other Gluten Free Breads:
Almojabanas – Latin Cheese Bread (also gluten free!)