From author, Nicole Hunn’s, newly published cookbook, “Gluten-Free on a Shoestring, Quick and Easy: For the Food You Love — Fast!” by Perseus Books Group, Pan de Bono, a naturally gluten free Colombian cheese bread.
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.
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
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.