Pandebono (Colombian Cheese Bread)

5 from 1 vote

This pandebono (Colombian cheese bread) recipe is easy and naturally gluten-free. It uses five ingredients and takes just 30 minutes to make.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Colombian

Keyword: Pandebono

Servings: servings

Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
Place the feta cheese, masa harina corn flour and tapioca starch in a food processor. Pulse until well combined.
Add the egg and melted 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.

Make sure the oven is preheated to 400°F before baking to help the bread rise.
To Store: Keep in an airtight container for 2-3 days at room temperature.
To Reheat:Heat in a preheated oven at 350°F for 5-7 minutes or 20-30 seconds in the microwave.
To Freeze: Keep in a freezer-safe bag or container for up to 2 months. You can also freeze the unbaked dough balls for up to a month.
Mama says, “Check all of your labels!”