Colombian Cheese Bread (Pandebono)

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Pandebono is a beloved gluten-free cheese bread from the Cauca Valley region of Colombia, traditionally enjoyed with a hot cup of coffee at breakfast. The rolls bake up with crisp, golden exteriors and tender, slightly chewy interiors thanks to cassava starch and salty crumbled cheese. They come together quickly from pantry staples and make an irresistible snack at any hour.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 2 gSugar
• 11 gProtein
• 420 mgSodium
• 180 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 90 mcgVitamin A

Ingredients

Dry Ingredients

• 1 cup (120 g) cassava starch (yuca starch)
• 1/2 cup (60 g) pre-cooked white cornmeal (masarepa or harina PAN)
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

Wet Ingredients

• 2 large eggs, room temperature
• 4 tablespoons (55 g) unsalted butter, melted and slightly cooled
• 2-3 tablespoons whole milk, as needed

Cheese and Finishing

• 1 cup (110 g) finely crumbled queso fresco or farmer's cheese (substitute with queso costeño or mild feta rinsed of salt)
• 1 tablespoon melted butter, for brushing

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cassava starch, pre-cooked cornmeal, sugar, baking powder, and salt until evenly combined.
3. Add the crumbled cheese to the dry mixture and toss with a fork so the cheese is well distributed and lightly coated.
4. Make a well in the center and add the eggs and melted butter. Mix with a wooden spoon or your hands until a soft dough forms, adding milk one tablespoon at a time only if the mixture feels too dry to come together.
5. Knead the dough gently in the bowl for 30 seconds until smooth; the texture should be pliable and slightly tacky but not sticky. Divide into 12 equal portions (about 40 g each) and roll each into a ball, pressing a small dimple into the top with your thumb.
6. Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes until puffed, lightly cracked on the surface, and pale golden on the bottom.
7. Transfer to a wire rack and brush immediately with the melted butter. Serve warm so the inside stays soft and stretchy.

Cook’s Notes

• Measure cassava starch by weight when possible; it packs inconsistently in cups and too much will make the dough crumbly.
• If you cannot find queso costeño, rinse feta cheese under cold water and pat dry to remove excess salt before crumbling.
• The dough can be shaped ahead of time and frozen raw on the sheet pan; transfer to a freezer bag once firm and bake from frozen, adding 3-4 minutes.
• Eat pandebono the day they are baked for the best contrast of crisp crust and soft center; reheating in a 300°F oven for 5 minutes revives them well.
• Avoid using corn flour or cornstarch in place of cassava starch; they absorb liquid differently and will not produce the signature chewy crumb.

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