For Day 5 in the KitchenAid Giveaway Pro Stand Mixer and Authors’ Gluten-Free Recipes Event [giveaway is now closed] is author, Nicole Hunn’s, Gluten Free Pan de Bono, from her new cookbook, published today, Gluten-Free on a Shoestring, Quick and Easy: For the Food You Love — Fast! by Perseus Books Group. Pan de bono (or Pandebono) is a Colombian bread traditionally made from corn flour, cassava (tapioca) starch (luckily for us), cheese, and eggs. It is traditionally served warm with hot chocolate, but would make excellent rolls to serve during the holidays.
The cookbook includes 100 new quick-prep and make-ahead recipes for dinners, yeast-free breads, baked goods, snacks, breakfasts, and more, enabling one to create an appetizing meal in thirty minutes—without financial burden. You may visit Nicole’s blog at Gluten Free on a Shoestring or connect with her on Facebook or Twitter.
This is similar to Brazilian cheese bread, which is much chewier and made without benefit of the lovely and talented masa harina, a precooked cornmeal. Pan de bono is a naturally gluten-free Colombian bread that’s as versatile as it is flavorful. The dough is easy to handle when prepared precisely according to the instructions. If you are having any trouble, refrigerate the dough for a bit and try again. The dough itself also freezes surprisingly well. Just thaw in the refrigerator and proceed with the rest of the recipe.
Time Estimate: 10 minutes active time, 20 minutes inactive time
A gluten-free pan de bono recipe, a bit of a chewy Colombian bread, made with masa harina, a Mexican cornmeal.
- 8 ounces queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
- 1/3 cup (39 g) gluten-free masa harina
- 2/3 cup (80 g) gluten-free tapioca starch (also called tapioca flour)
- 1/2 teaspoon kosher salt
- 1 extra-large egg, at room temperature, beaten
- 2 Tablespoons (28 g) unsalted butter, melted
- Preheat your oven to 375F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- Place the cheese in the bowl of a food processor and pulse until all the large pieces are crumbled into uniformly pebble-size pieces. Add the masa harina, tapioca starch, and salt, and pulse until well mixed.
- With the food processor on, add the egg and blend until a very smooth, integrated ball forms (about 2 minutes). You might have to stop the food processor halfway through to scrape down the sides of the bowl.
- Turn the dough onto a piece of plastic wrap on the counter, press into a disk, and wrap tightly. Place the dough in the freezer for 5 to 10 minutes, or until firm.
- Once the dough has chilled, divide it into eight or ten pieces (larger pieces and fewer of them, if you prefer), roll them into balls, and place about 1 inch apart on the prepared baking sheet.
- Place in the center of the preheated oven, and bake for about 15 to 20 minutes, or until lightly browned on top, rotating once during baking. Right before you remove the rolls from the oven, pierce a hole in the top of each to allow steam to escape and the rolls to keep their shape.
- Remove the rolls from the oven, brush generously with the melted butter, and allow to cool before serving.
Can be halved easily, but not doubled unless you have a 14-cup food processor
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Excerpted from Gluten-Free on a Shoestring, Quick and Easy by Nicole Hunn. Copyright © 2012 Da Capo Lifelong Books. Reprinted with permission. All rights reserved.