This pandebono (Colombian cheese bread) recipe is one of the easiest, naturally gluten-free breads I’ve ever tried. Made with just five ingredients—tapioca flour, masa harina corn flour, feta cheese, an egg, and a little butter—these delicious, crispy, and cheesy rolls are perfect for breakfast, as a snack, or as a side dish. And when I say this recipe is easy, I really mean it. These pandebono are ready in less than 30 minutes and require no kneading or rise time!

What Is Pandebono?

Pandebono, or pan de bono, is a traditional Colombian cheese bread. There are many variations on the recipe throughout Colombia, but almost all include some type of cheese, a starch, and egg. Some recipes also include guava paste for added sweetness! I’ve kept my recipe simple to allow the cheesy flavor to shine through and make it easier for you to replicate at home. But be warned, these little rolls are addictive! The crust is crispy, and the inside is soft and chewy with pockets of melted cheese—you honestly won’t believe they’re gluten-free.

Ingredients

• Tapioca Flour: Gives the pandebono its chewy texture. It may also be labeled as tapioca or cassava starch (not to be confused with cassava flour, which is different).
• Masa Harina: This is dried corn dough flour, usually used to make tamales and tortillas. It adds a subtle corn flavor to the dough. Don’t substitute this with cornmeal, as they’re not the same thing. 
• Feta Cheese: Adds a delicious saltiness to the bread and is similar to Quesito Colombiano (Colombian fresh cheese). You can also use queso fresco or farmer’s cheese as a substitute. I haven’t tried this recipe with dairy-free cheese.
• Egg: Binds the ingredients together and helps give the bread structure. It also adds moisture to the dough. 
• Butter: Melted unsalted butter adds richness to the bread. 

Tips and Suggestions

• The dough is sticky but not too sticky to work with. If you find it hard to form the dough balls, lightly oil your hands or pop the dough in the fridge for about 15 minutes. This will make it easier to handle.
• I recommend using a food processor to mix the dough. It makes the process easier and evenly distributes the cheese. If you don’t have a food processor, try mixing the feta cheese and egg together until the cheese is well incorporated. Then, add this to the dry ingredients and mix until a dough forms.
• Allow the egg to come to room temperature before mixing with the other ingredients. This will help the dough come together better.
• You might have noticed this recipe has no leavening agents like baking powder or yeast. That’s because the bread rises from the steam and air pockets created when baking. Make sure your oven is preheated and very hot before baking to ensure a good rise.

How to Serve Pandebono

In Colombia, pandebono is usually enjoyed as a breakfast or snack with hot chocolate or coffee. I personally love it in any situation! It tastes best when it’s still warm and fresh from the oven. You can also serve it as you would any other bread roll. Pandebono would make a great sandwich base or a side for our gluten-free chicken noodle soup, gluten-free beef stew, or gluten-free chili.

What Does Pandebono Taste Like?

Pandebono is slightly sweet, with saltiness from the cheese and a sour tang from the masa harina corn flour. The crumb is light and airy, and the crust is perfectly crispy. It’s a really unique and delicious flavor combination.

Storage Instructions

Leftover Colombian cheese bread can be stored in an airtight container at room temperature for 2-3 days. You can also freeze it for up to 2 months. Reheat it in a preheated oven at 350°F for 5-7 minutes or in the microwave for 20-30 seconds.

More Gluten-Free Bread Recipes to Try!

• Gluten-Free Bread
• Cloud Bread
• Gluten-Free Potato Bread
• Gluten-Free Dinner Rolls
• Gluten-Free Pita Bread

How to Make Pandebono (Colombian Cheese Bread) Step-by-Step

Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. Place 8oz of feta cheese, ⅓ cup masa harina corn flour, and ⅔ cup tapioca starch in a food processor. Pulse until well combined.

Add 1 large egg and 1 tablespoon melted unsalted butter and process until a dough forms. It should come together and be slightly sticky but manageable.

Remove the dough from the food processor and transfer it to a clean surface lightly dusted with tapioca flour.

Divide the dough into equal portions and shape each portion into a ball, about the size of a golf ball.

Place the balls of dough onto the prepared baking sheet, spacing them a few inches apart to allow for spreading.

Bake in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. Remove from the oven and let them cool for a few minutes before serving. Enjoy warm.