A magical mixture of cassava starch, masa harina precooked corn flour, crumbly cheese, and an egg, this Colombian pan de bono recipe makes the simplest rolls that simply occur to be naturally gluten free!
Pan de bono is a magic mixture of crumbly cheese, corn flour, a starch, and an egg. It could be the simplest, naturally gluten free bread you may ever make.
Pan de bono is a scrumptious, naturally gluten free bread
Once I first began baking gluten free, I used to be determined for a recipe that was straightforward and would work. I had tried baking mixes that I special-ordered from who-knows-where, and even these failed.
I used to be fully overwhelmed by the number of flours, and uninterested in baking with smelly garbanzo bean flour. So once I found that there have been methods to bake merely, like this pan de bono, that have been already naturally gluten free, it was just like the heavens had opened up. ✨
There are two flours on this recipe, masa harina corn flour, and tapioca starch/flour, however the crux of the recipe is the cheese and the egg. Collectively, they make a bread that has layers of flavors — from the crusty outdoors, all the way in which to the salty sweetness of the tacky inside.
How you can make pan de bono dough
The dough for pan de bono is made in a meals processor, however you do not want a high-powered or fancy machine. Even a miniature machine will do, however you may need to make the dough in batches.
First, the cheese is made into crumbles by pulsing within the meals processor. I’ve made this recipe with queso fresco cheese, feta cheese, quesito, and even dairy-free cheese (see the Substances and Substitutions part under for full particulars). The saltier the cheese (like feta), the much less salt you may add.
Then, the flours are added and mixed rapidly and simply with the cheese. With the meals processor operating, you may add the egg and course of till the dough comes collectively right into a ball. It should occur out of the blue, and you will know it is prepared.
Dealing with and baking pan de bono dough
The dough is tremendous straightforward to deal with, and will definitely be made into different shapes. Will probably be cheesy to the contact, however should not be really sticky (except you are utilizing dairy-free cheese). Whether it is sticky, simply cowl it with plastic wrap and chill it within the fridge for a couple of minutes.
Bake the rolls for 10 minutes in a sizzling, 375°F oven. A ultimate brushing with melted butter (vegan butter for those who’re making the rolls dairy free) helps the rolls brown as they end baking—and provides some additional, wealthy taste.
Pan de bono: details about components and potential substitutions
Are you able to make pan de bono dairy free?
Sure! Pan de bono is of course gluten free, however naturally dairy-containing. However I am glad to report that I’ve efficiently made it dairy free by making the next substitutions:
- 8 ounces of Daiya model dairy-free cheese rather than dairy cheese
- an extra 1/3 cup tapioca starch/flour for a complete of 1 cup (120 g)
- an extra egg, for a complete of two eggs (100 g, weighed out of shell)
- melted nondairy vegan butter rather than melted unsalted butter
- the dough will likely be stickier, so deal with it with moist fingers throughout shaping
The rolls do not brown in addition to the unique recipe, however they puff completely and style wonderful.
Are you able to make pan de bono with out eggs?
You could have the ability to make egg-free pan de bono. And if you may make it egg free, you may make vegan pan de bono!
There are only a few eggs on this recipe (simply 1), however for the reason that recipe is so easy that any substitution is dangerous. It is value making an attempt with a “chia egg” (1 tablespoon floor chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel) rather than the one egg.
Are you able to make corn-free pan de bono?
I do not suppose so. Masa harina corn flour is a precooked cornmeal (Maseca model is broadly accessible and is licensed gluten free) that is important to this recipe. There are some recipes the place cornmeal may be changed with floor millet, however I do not imagine that will work right here. I want I had higher information about making these rolls corn free!
There are two flours on this recipe, masa harina corn flour, and tapioca starch/flour, however the crux of the recipe is the cheese and the egg. Collectively, they make a bread that has layers of flavors — from the crusty outdoors, all the way in which to the salty sweetness of the tacky inside.
FAQs
Is pan de bono gluten free?
Sure, pan de bono ought to be naturally gluten free. Nonetheless, even when the components themselves are technically gluten free, every of the 4 components (masa harina, tapioca starch, eggs, cheese) them should have been rigorously sourced as licensed gluten free, and ready in a gluten free setting.
What does pan de bono style like?
Pan de bono has a crisp, skinny shell and a really moist, considerably sticky crumb inside. It is salty, as a result of it is made with salty cheese, and has the ethereal texture frequent in popovers, however not their creaminess.
Is cassava starch the identical as tapioca starch?
Sure, tapioca starch, additionally known as tapioca flour, is the starch from the cassava root, additionally known as yuca. Cassava flour, alternatively, is made by peeling, drying, and grinding all the cassava root right into a advantageous powder.
Can I make this recipe with “common” cornmeal?
No, you could use masa harina corn flour to make this recipe. You possibly can’t make it utilizing common corn meal or corn flour. Masa harina corn flour is a precooked cornmeal that’s handled with limewater, or “slaked.” It behaves very in another way than easy floor cornmeal or corn flour, that we use in recipes like cornbread or corn muffins.
Pan de bono | Naturally Gluten Free
A magical mixture of cassava starch, masa harina precooked corn flour, crumbly cheese, and an egg, this Colombian pan de bono recipe makes the simplest rolls that simply occur to be naturally gluten free!
Yield: 9 rolls
Substances
- 8 ounces queso fresco (Mexican) quesito (Colombian), or feta cheese (Greek)
- ⅓ cup (44 g) masa harina corn flour
- ⅔ cup (80 g) tapioca starch/flour
- ¼ teaspoon kosher salt (omit in case your cheese may be very salty)
- 1 (50 g (weighed out of shell)) egg at room temperature
- 2 tablespoons (28 g) unsalted butter melted
Directions
Make the dough.
-
Within the bowl of a meals processor, place the cheese and pulse till all the big items are crumbled right into a uniform bunch of pebble-sized items.
-
Add the masa, tapioca starch, and salt, and pulse till well-combined.
-
With the meals processor on, add the egg and mix till a really easy, built-in ball varieties (about 2 minutes). You may need to cease the meals processor midway by way of to scrape down the perimeters of the bowl.
-
Take away the dough from the meals processor. If it’s sticky to the contact, place it in a medium-sized bowl, cowl with plastic wrap, and chill within the fridge till agency (about quarter-hour).
Form the bread.
-
Divide the dough into 8 to 10 items, roll every right into a spherical between your palms, and place about 1 inch aside on the ready baking sheet.
Bake the bread.
-
Place within the heart of the preheated oven, and bake for 10 minutes.
-
Take away from the oven, brush the rolls with melted butter and return to the oven to proceed baking till puffed, calmly golden brown throughout and golden brown beneath and on the perimeters.
-
Enable the rolls to chill briefly earlier than serving.
Notes
Pan de bono | Naturally Gluten Free
A magical mixture of cassava starch, masa harina precooked corn flour, crumbly cheese, and an egg, this Colombian pan de bono recipe makes the simplest rolls that simply occur to be naturally gluten free!
Yield: 9 rolls
Substances
- 8 ounces queso fresco (Mexican) quesito (Colombian), or feta cheese (Greek)
- ⅓ cup (44 g) masa harina corn flour
- ⅔ cup (80 g) tapioca starch/flour
- ¼ teaspoon kosher salt (omit in case your cheese may be very salty)
- 1 (50 g (weighed out of shell)) egg at room temperature
- 2 tablespoons (28 g) unsalted butter melted
Directions
Make the dough.
-
Within the bowl of a meals processor, place the cheese and pulse till all the big items are crumbled right into a uniform bunch of pebble-sized items.
-
Add the masa, tapioca starch, and salt, and pulse till well-combined.
-
With the meals processor on, add the egg and mix till a really easy, built-in ball varieties (about 2 minutes). You may need to cease the meals processor midway by way of to scrape down the perimeters of the bowl.
-
Take away the dough from the meals processor. If it’s sticky to the contact, place it in a medium-sized bowl, cowl with plastic wrap, and chill within the fridge till agency (about quarter-hour).
Form the bread.
-
Divide the dough into 8 to 10 items, roll every right into a spherical between your palms, and place about 1 inch aside on the ready baking sheet.
Bake the bread.
-
Place within the heart of the preheated oven, and bake for 10 minutes.
-
Take away from the oven, brush the rolls with melted butter and return to the oven to proceed baking till puffed, calmly golden brown throughout and golden brown beneath and on the perimeters.
-
Enable the rolls to chill briefly earlier than serving.
