Pandebono (Colombian Cheese Bread)
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!
Servings 12 rolls
Calories 96kcal
Ingredients
- 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
Instructions
- 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*
Notes
- Use cassava starch (also called tapioca starch), not cassava flour. They are not interchangeable and will produce very different results
- You can make the dough in advance and keep it in an airtight container in the fridge. Bake off when needed
- They are best when served warm
Nutrition
Serving: 1roll | Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 413mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 97mg | Iron: 0.4mg
