Gluten-Free Cheese Bread

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Introduction: Gluten-Free Cheese Bread

Known as "Pão de Queijo" in Brazil, "Pan de Yuca" in Ecuador, and "Pan de Bono" in Colombia these yummy little breads use tapioca flour instead of wheat flour, making them gluten-free. A variety of herbs and cheeses can be substituted or added depending on your taste.

The method of making the dough is similar to a pâte à choux, resulting in wonderfully light and puffy little breads. They're frequently served with marinara or other tomato-based sauce, but they can be also be used in dishes in place of standard bread, and are also awesome on their own or served with soups or other dishes.

Step 1: You'll Need. . .

Software:
  • 1/4 cup butter (melted)
  • 2 1/2 tablespoons water
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic (minced very fine)
  • 1 cup tapioca flour
  • 1/3 cup freshly grated Parmesan cheese
  • 1 egg
Hardware:
  • Large microwave-safe mixing bowl
  • Spoon
  • Measuring cups and spoons
  • Baking pan/cookie sheet
  • Small cookie dough or ice cream scoop (or just two teaspoons)

Step 2: Heat the Liquids

  1. Preheat oven to 375 degrees Farenheit
  2. Mix melted butter, milk, water, and salt
  3. Microwave for approximately 1 minute or until the mixture reaches a gentle boil (mixture can also be heated in a small saucepan over medium heat)

Step 3: Add the Dry Ingredients (and the Egg)

  1. Add tapioca flour and garlic and stir well to fully combine
  2. Set aside for 10 to 15 minutes
  3. Add egg and grated cheese and stir well to combine (the mixture will resemble cottage cheese)

Step 4: Scoop and Bake

  1. Scoop dough onto sheet pan (either greased lightly or with a silicone liner). Don't worry about the balls of dough being perfect balls - as they bake they form pretty little domes all on their own
  2. Bake 15 to 20 minutes or until the tops are lightly browned
  3. Enjoy!

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    30 Comments

    I made these and they were amazing! They were crispy on the outside and soft and chewy on the inside! I did, however, have to add more tapioca flour than the recipe called for.

    I'm afraid I haven't had an issue when making these so I'm not sure, however mine are always soft/doughy in the center.

    Hi! I need some help. I just did this recipe but had some trouble.

    First, my mixture never became dough. It was too liquid, there was no way I could make scoops with that. (And yes, I did everything according to the recipe). So I decided to add more tapioca flour in order to get it more dense.

    Then, after the scoops got a nice light brown in the oven, I took them out and discovered the crust was excellent but the center was not done. I had to cut them in half and put them in the oven again.

    The end result tasted very good, but due to the need of halving the scoops, they were not like the balls I expected. What can I do?

    One of my best friend's is from Brazil and she used to make these for me. We don't live near each other anymore. I am definitely going to try this recipe! Thanks!

    This is definitely not Colombian Pandebono. Pandebono is made with a mix of precooked cornmeal and tapioca starch. Proportions vary, some use more corn than tapioca and vice-versa.

    We made these today and they are delicious!!! Thank you for sharing your recipe, we loved them :)

    These were the exact texture of the package my husband brought back from Chile. Delicious-thanks!

    Slight modification, used dried out Broncha (from Achadinha Cheese Company) because that was in the fridge. Nice!

    Oooh, I like their Broncha, but the Capricious is my favorite! Good stuff. :)

    Ok, got a chance to try these this morning, they were great but they did not rise at all. They came out like cornbread or a pancake. Can some one tell me what I may have missed. The rest of the family loved them as well.