I found a really fun flour blend made specifically for pandebono in a cornershop near me a.k.a. Colombian gluten free cheese bread. If you’ve never tried or heard of these, it’s an absolute must in my opinion! Such a good naturally gluten free gem. They’re incredibly soft (unlike a lot of gluten free bread), a little chewy and taste fantastic!
I posted → my first attempt ← on Instagram the other day and hesitated to share the recipe at the time as they came out really flat. But as promised, I whipped up a second batch this morning and here is the final result! The issue was easily fixed just by freezing the dough balls for a 15-20 minutes before baking. 😛
And if for any reason yours turn out flat, they make the perfect little burger buns!
P.S.: it’s basically a blend of cassava/tapioca starch, cornflour and pre-cooked cornmeal with some added sugar and salt so you could also make it from scratch if you can’t find it where you live.
I bought mine in a little shop in North London (Holloway) called Seven Sisters Green Grocers so if you live locally, go check it out. Otherwise have a look online, it’s often the best way with these elusive exotic gluten free flours (and I promise it’s worth the buy).
Pandebono / Gluten Free Cheese Bread Buns Recipe:
- 175g / 1 + ½ cups Pandebono flour blend (I used Ingredion which is certified gluten free)
- 1 tsp baking powder
- 65g / ½ cup feta cheese
- 210g / 2 cups fresh shredded mozzarella (I used this type , specially made for pizza)
- 45g / 3 Tbsp butter
- 1 large egg (50g)
- Milk (just a bit, only if the dough is too dry)
BAKING TEMPERATURE: 220C (428F)
BAKING TIME: 20 to 22 minutes
* If you don't have access to a pandebono flour blend where you live, you can also use a mixture of cassava starch and cornflour. About 115g (1 cup) of cassava/tapioca starch + 60g (1/4 cup) cornflour. I've never actually tried it myself, but this is what's generally recommended. ?
- Pre-heat your oven to 220C (428F).
- Crumble both cheeses together in a bowl and then add the flour, baking powder, butter (room temperature or softened in the microwave first) and egg.
- Mix with a spoon until the dough starts to come together, then carry on with your hands and knead the dough until you have a smooth, lump free ball. Note: The dough should feel a little sticky, but still very easy to handle without it sticking to your hands. If for any reason the dough is too dry – depending on what cheeses and flour blend you use, it can happen – add a bit of milk, one teaspoon at a time. If it’s too wet, add a little more flour.
- Divide the dough into 12 portions and shape them into balls. Note: you can also make them bigger but bear in mind that the bigger they are, the flatter they’ll probably turn out.
- Place your pandebono dough balls on a baking tray (lined with baking paper), cover with cling film and freeze for 15-20 minutes. This step is optional, but it will prevent your cheese breads from spreading too much and ending up flat.
- Meanwhile, pre-heat your oven to 220C (428F).
- Bake on the middle shelf for about 20 minutes, until they turn a nice golden colour.