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Pan de bono: It’s good (bread)!

Pan de bono: It’s good (bread)!

What if I told you that there was a bread that never needed gluten? Never touched the stuff!

Now what if I told you that you were looking at it. Shut UP, right?*

*high fives all around*

Seriously, in the U.S., we’re wheat freaks. What’s with all the wheat? And don’t even get me started on the barley and the rye (no, seriously, don’t – ’cause I know next to nothing about those freaks). In Asia, it’s rice. In Latin America, it’s corn. And Shakira. Her hips don’t lie (I have such a girl crush on her, it’s almost wrong).

Nobody’s body (confusing) was made to digest wheat, right? I could swear that I read that somewhere. I think that we (species) evolved before wheat did.

Of course, I have no idea what I’m talking about. I have a Ph.D. in no idea.

Suffice to say, I’d punch wheat in the face if I could. With its gluten, always getting  “overworked” (air quotes). Sometimes, our (GF) bread needs to rest, but not because it’s been overworked. What a freaking complainer that gluten guy is. Stop whining, gluten! Whatever you’re selling, we’re not buying it. Buzz off.

Is it awkward for you that I’m giggling over here, alone in my kitchen, like a mental patient?

You know that thing with a bunch of menacing-looking wheat with the universal no symbol? I chose not to reproduce the symbol here, ’cause I vote to deep six that bad boy.

We totally need a better mascot. Why are we giving wheat top billing? You know wheat is laughing all the way to the bank on that one. You know I’m right. Even though it’s so wrong.

I’m right and it’s wrong. Therefore, heretofore, res ipsa loquitor, as a representative (and founding member, I might add) of Team Gluten Free, I’m currently accepting suggestions for a new mascot. I don’t mean to be too directive, but I would consider it a personal favor if our new representative had Latin flair.

What do I plan to do with these suggestions? Take them under advisement, of course. That’s what.

Any questions?

My entry for mascot is (and if congratulate yourself if you saw this coming, ’cause I sure didn’t) Pan de Bono! If you’re paying close attention (and I know you are), Bono is not Bono. It’s not even remotely musical. It’s bono. It’s good stuff. It’s, like, the easiest bread you’ll ever make. It’s adapted from this! In its most elemental, traditional form, it has no gluten! None. It even confided in me that it hates gluten! It is a magic combination of crumbly cheese (like queso fresco and/or feta), masa harina, a super starchy flour (traditionally cassava or yuca, but like I can find those, so I used tapioca), and an egg. An egg! No milk. No water. No fuss. No muss. And … bread! Rolls! Crusty, crazy flavorful, totally satisfying rolls! It has layers of flavors — from the crusty outside, all the way to the salty sweetness of the cheesy inside. I’m gonna make this stuff into all sorts of shapes, too. If you peer just over the shoestring horizon, you can juuuuust make out breadsticks and pretzels (the dough is super duper easy to handle), and who knows what else!

Seriously, if you aren’t excited about this, I might have to check you for a pulse. Or give you a hug.

Do you need a hug? C’mere. Let’s hug.

If you’re not the hugging type, it’s cool. My son isn’t really cuddly, and I still love him. So, you know. You do the math. Your no hug policy won’t come between us.

Let’s bridge the divide. With some Pan de bono. Es muy bueno.

Pan de bono: It’s good (bread)!
Recipe Type: Bread
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8 to 10
Gluten-free Colombian Cheese Bread
Ingredients
  • 8 ounces queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
  • 1/3 cup masa harina
  • 2/3 cup tapioca starch (also called tapioca flour)
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, at room temperature
  • 2 tablespoons unsalted butter, melted
Instructions
  1. Preheat your oven to 375 degrees Fahrenheit, and line a rimmed baking sheet with parchment paper, and set it aside.
  2. In the bowl of a food processor, place the cheese and pulse until all the large pieces are crumbled into a uniform bunch of pebble-sized pieces. Add the masa, tapioca starch, and salt, and pulse until well-combined.
  3. With the food processor on, add the egg and blend until a very smooth, integrated ball forms (about 2 minutes). You might have to stop the food processor halfway through to scrape down the sides of the bowl. I always have to. Nothing bad happens to me.
  4. Remove the dough from the food processor. If it is sticky to the touch, place it in a medium sized bowl, cover the bowl, and chill the dough in the refrigerator until firm (about 15 minutes).
  5. Roll the dough into 8 or 10 pieces (larger pieces and fewer of them, if you prefer), and place about 1 inch apart on the prepared baking sheet. Place in the center of the preheated oven, and bake until lightly brown on top, about 15 to 20 minutes, depending upon the size of the rolls. Rotate once during baking, and pierce a hole in the top of each roll to allow steam to escape and the rolls to keep their shape.
  6. Remove the rolls from the oven, brush generously with melted butter, and allow to cool before serving.
  7. Crank up the Shakira, and enjoy those rolls.
Notes

If you can find it, try using cassava starch or yuca flour in place of the tapioca starch.
Do not try using an all-purpose gluten-free flour for this endeavor. You need a starch and only a starch.
Make sure your masa harina is certified gluten-free.
Recipe adapted from this awesome site: http://www.mycolombianrecipes.com/pandebono-colombian-cheese-bread

 

Comments are closed.

  • Kjcookson89
    September 14, 2012 at 2:06 PM

    Nicole–we loooooove this bread.  I come back to it time and time again!  Its probably my most-often-made recipe. :)

    You mentioned ‘seeing pretzels in your future’.  Did you ever use this dough for pretzel dough?  Can it stand up to a baking soda bath?

    • gfshoestring
      September 16, 2012 at 10:40 PM

      No, you cannot make these into pretzels. I have a recipe for Pretzel Bite Snacks on the blog. Search around!
      Nicole

  • Wendy Mueller on Facebook
    December 1, 2011 at 1:31 PM

    Hi Nicole – I picked up ingredients for this today…..Quesa Fresca cheese is mucho $$$, at $5 for 8.2 oz. I looked at the pre-made version that I had been buying, and it uses mozzarella cheese, which you can often get on sale for under $2 for a package. Do you think this would work???? I’m suddenly a little gun shy!

  • Perfect risotto cakes — Gluten-Free on a Shoestring
    August 29, 2011 at 4:29 PM

    […] As if we didn’t already have our hands full, what with trying to come up with a new mascot for gluten-free. […]

  • Jennifer
    August 22, 2011 at 12:52 AM

    Nicole-
    I have one last question (sorry!). First, I apologize for the breach of etiquette, offering up another recipe on an already-amazing cooking blog! Don’t ask why that didn’t occur to me BEFORE I posted… :) Now the question. Have you ever come across a gluten-free recipe for a bread machine? I bought a Cuisinart that has a gluten-free setting and I’m wondering if you’ve ever tried and/or had any luck?
    BTW, your berry scones…. are you kidding?!? I thought the only silver lining to diagnosis of celiac disease is that I would finally drop the last 8 pounds I’ve been trying to shed for a year… uh, this clearly isn’t going to happen…. Too early to say I love you? :)

    • Nicole
      August 22, 2011 at 9:57 AM

      Hi, Jennifer,
      Feel free to ask as many questions as you like. That’s one of the things the comments section is for! Don’t worry. No breach of etiquette occurred (unless I’m unaware of one that prohibits that, but you’ll see that I’m not one for blog conventions).
      I don’t use a bread machine. I used to, years ago, but no longer do. I also have the Cuisinart with the gluten-free setting. My suggestion to you would be to scan the comments of the bread recipes on the blog. Many people have reported using a bread machine for some of my bread recipes with good results. One reader even commented that she made the Quick {Sandwich} Bread in the bread machine with success, and that’s a yeast-free bread!
      Love you, too. :)
      Nicole

  • Jennifer
    August 21, 2011 at 9:54 PM

    I agree. I have a great mill and plenty of access to nearly any other grain, so I think I’ll give it a try and post back. We made a batch of the Brazilian bread today, used 1.5 c milk, 3 eggs, 1 t. salt, 1/4 c. grated parmesan, 1 c. sharp cheddar. Super easy (total prep+bake time about 15 minutes), but I’d still like to give grinding my own masa a try. I wanted to ask you if you’ve had any luck grinding your own parts for flour, but figured I’d better finish the book first, just in case it’s already in there :).

    • Nicole
      August 22, 2011 at 9:53 AM

      Hi, Jennifer,
      I never grind my own flour. I also don’t ever mix my own flour blends. Years ago, when I had no other choice, I used to mix my own blend, but in the end I generally found it to be more expensive – and a hindrance to baking more and more things since you’re only as prolific as your least plentiful ingredient. Aside from using Better Batter, an all-purpose gluten-free flour blend that I purchase, I do make many things out of masa. If you do decide to make your own masa, keep in mind that it’s a precooked cornmeal. So you would have to find a way to cure/precook it.
      xoxo Nicole

  • Jennifer
    August 21, 2011 at 8:25 PM

    One of my best friends is from Brazil (and my husband lived in Colombia for a few years), so I’ve turned back to some of the Latin recipes since being diagnosed celiac. My favorite treat (my kids LOVE it as well) is very similar to this, but I have bypassed the masa harina using a Brazilian sour starch, Yoki Amido Azedo or Yoki Polvilho Azedo (I pay $2.34 per 17.6 oz/500 g bag. The bag does state gluten-free. I live a bit of a distance from the nearest retailer, so I’ve ordered it via the Internet as well). The only other ingredients to make them are milk, salt, eggs, and cheese. My kids mix this recipe up. I haven’t tried Nicole’s yet, I’m sure they’re amazing(er!). If you’re having trouble getting masa in New Zealand you might have an easier go with the Yoki products online. Good luck!

    • Nicole
      August 21, 2011 at 9:02 PM

      Hi, Jennifer,
      That’s a great suggestion! Thanks so much for trying to help out Suzanne. Brazilian cheese bread is similar to Pan de bono, but has (as you mentioned) a few more ingredients. I still have to wonder how hard it would be to make your own masa. Thank you again!
      xoxo Nicole

  • Darlene
    August 18, 2011 at 11:11 PM

    I finally madethis and boy am I stuffed. Oof! I posted a picture on my wall but the lovely basket of bread got cut out. The one on my plate is visible. My husband wants me to make the chili and the bread when his dad comes to visit from Ohio. Both my son and my husband had 3 pieces each.
    I accidentally added the 3tbsp of butter to the mix. It wasn’t until later that I saw my error. It didn’t seem to affect it at all.
    Thank you for another great recipe. I think I have a food hangover.

    • Nicole
      August 19, 2011 at 6:18 AM

      Hi, Darlene,
      This is a pretty forgiving recipe, but I have to admit that I’m surprised that adding the butter to the dough didn’t affect it at all. Good to know! Glad you enjoyed. Love a good food hangover. Best remedy? You guessed it. Hair of the dog. :)
      xoxo Nicole

  • Karen
    August 12, 2011 at 7:32 PM

    These look good. I need to try some. You said you were looking for a mascot with a Latin Flair. How about the “Mara”, it’s like a blend of a rabbit, prairie dog and miniture kangaroo. It seems to be a unique little guy. Here’s the link.
    http://www.pbase.com/james_lowen/image/71965866

    • Nicole
      August 12, 2011 at 8:12 PM

      Hi, Karen,
      The mara, huh? I wonder what his diet is like? He looks like a cool little man, and he’s way better than the passel of wheat! Thanks for playing. :)
      xoxo nicole

    • Suzanne Clarke
      August 19, 2011 at 6:50 PM

      Hi Nicole,

      Thanks for your great recipes! I am in New Zealand and have not been able to find Masa Harina. Can you suggest any substitutions? Thanks. Suzanne,NZ

    • Nicole
      August 20, 2011 at 11:06 PM

      Hi, Suzanne,
      I so wish i could suggest a sub for masa, but I don’t know of anything comparable. It’s precooked cornmeal, with lime. I bet there is a way to take cornmeal and create masa from it, but that’s beyond my ken, I’m afraid! I will see what I can find out, though, and post back if I learn anything. So sorry!
      xoxo Nicole

  • Carrie
    August 10, 2011 at 2:29 PM

    It’s not awkward for me that your giggling like a lunatic at yourself. I do the same thing. All the time. Lately I’ve been wondering if it may be slightly strange that I find myself so hysterical….
    Anyways, gluten is *such* a loser. I never wanted to be his friend anyway.
    I love finding things that are naturally gluten free, but I didn’t know such a thing existed in a delicious looking bread-roll-yummy-like object.
    I think I’m gonna need to quit everything and just become a cook if I’m ever going to make all of your recipes that I want to try. Oh, if only!
    xoxo

    • Nicole
      August 10, 2011 at 3:54 PM

      Hi, Carrie,
      Oh, I’m my own best audience. That way, I never bomb on stage. ;)
      I know, right? Naturally GF bread. Who’d have thunk it?
      I quit everything that didn’t quit me, just to cook and bake. It’s not half bad, but the pay sucks… Oddly, I’m okay with that (for now).
      xoxo Nicole

    • Bones
      August 11, 2011 at 7:13 PM

      Those look amazing! And just in time for fall foods too. Is the type of cheese essential? I generally have cheddar or a shredded “mexican” blend on hand. Would either of those work okay do you think?

    • Nicole
      August 11, 2011 at 7:28 PM

      Hello, Bones,
      Oh, Fall. I can’t wait for Fall. These rolls would be a-ma-zing with a thick hearty butternut squash soup with chicken & dumplings. *sigh*
      Unfortunately, those cheeses won’t work. You need a semi-firm crumbly type cheese. If you can’t find queso fresco (fresh cheese) or cotija (aged), try feta. Enjoy!
      xoxo Nicole

  • Barb
    August 9, 2011 at 8:32 PM

    Hi Niclole,

    When I clicked on your print button, nothing happened! I was able to edit out the recipe and print it but I wonder if I did something wrong?

    • Nicole
      August 9, 2011 at 9:32 PM

      Hi, Barb,
      I have a new web designer looking at the site (to do some sprucing up), and he said that he just noticed the print function wasn’t working properly. I will see what we can do to get it up and running speedy quick. I apologize (and thanks for letting me know)! Glad you were able to figure a way to print out the recipe, and hope you enjoy.
      xoxo Nicole

  • Nicole
    August 9, 2011 at 11:28 AM

    This recipe makes me want to run to the store right now and procure these ingredients in time for dinner!!! They look like the perfect accompaniment to white chicken chili…mmmmmm. Your post was darn funny too, a perfect read with my morning cup o’ joe. Thanks Nicole, I’ve grown to really look forward to seeing you in my inbox!

    Mucho love,
    (The other) Nicole

    • Nicole
      August 9, 2011 at 3:35 PM

      Hi, Other Nicole,
      Wouldn’t you think that the computer would make one of us pick a different name? It can be kind of confusing. I know I should be able to pick out my own comments, but I find there are a lot of things I should be able to do, and sometimes I just pretend. “Sometimes I sing and dance around the house in my underwear. Doesn’t make me Madonna. Never will.”
      These rolls would be very bueno with white chicken chili. Is there a black chicken chili?
      I’m so glad you’re enjoying the blog. It gives me someone to talk to. My husband just turns off his (nonexistent) hearing aid. ;)
      Tune in tomorrow. You can’t miss me. I’ll be the one named Nicole.
      xoxo Nicole

    • Nicole
      August 10, 2011 at 11:01 AM

      Okay, I’m going to start commenting with my nickname…Nicoly…see if you can spot me!
      (the other)

    • Nicole
      August 10, 2011 at 11:16 AM

      I seeeeee yoooooouuuuuuu….
      This N.

    • Darlene
      August 9, 2011 at 6:32 PM

      Oh my.. white chicken chili and these rolls. That sounds awesome. I think that’s what we’ll have for dinner tomorrow night!

      I’m almost all out of my Better Batter and haven’t found a GF free flour I feel confident using with the xanthan gum. There are too many choices out there. Skeery!

    • Darlene
      August 9, 2011 at 6:59 PM

      AND… with all this bread making do you have a food processor you love and recommend? I want one that mixes dough. ALL of the dough in my recipe. The batch thing doesnt’ work so well.

    • Nicole
      August 9, 2011 at 7:56 PM

      Hi, Darlene,
      I actually generally make bread in my Kitchen Aid stand mixer. I prefer the paddle attachment to a blade, and I find that I have more control with the stand mixer. I also use a food processor quite often, and just have a basic 12-cup Cuisinart and it lasts forever, has never disappointed. I agree that making things in batches just doesn’t work. The ingredients are never split evenly between the batches, and it’s just generally a pain.
      Hope that’s helpful.
      xoxo Nicole

    • Nicole
      August 9, 2011 at 7:53 PM

      Then why not just get some more Better Batter, Darlene?
      xoxo Nicole

    • Darlene
      August 10, 2011 at 3:06 AM

      Better Batter is out of the 5lb box. :(
      I have a Kitchen Aid stand mixer as well and it’s working well but when I made the falafel it became work. I did find a food processor that wants me to take it home. Unfortunately, it’s very very pricey. I did win $125 last night in a fluke game AND I got my $100 rebate in the mail. However, even with that it’s waaaay expensive. It’s the Magimix. I could even juice with it! At that price tho, it must be evil. }:)

    • Nicole
      August 10, 2011 at 7:59 AM

      Hi, Darlene,
      I forgot about the case of the missing 5 lb. box. I think she’s going to be back in stock later this week. She usually updates her Facebook page with that sort of information.
      Yeah, falafel is best made in a food processor. In fact, I made some falafel myself yesterday in my food processor. I would be wary of a machine that does too many things. How many of those things are you really going to ask it to do? I like me an old school food processor, fluke money or no fluke money. Straight up Cuisinart.
      xoxo Nicole

    • Nancy Derby via Facebook
      August 10, 2011 at 9:24 AM

      These look so good I’m contemplating buying almond cheese to see if it might work.

  • August 9, 2011 at 10:33 AM

    You’re right about wheat getting too much attention with its infiltration of the gluten-free symbol. The “not tested on animals” symbol gets a bunny. A bunny! I wish cassava root were cuter and furrier (well, maybe not furrier), because then perhaps we’d have a winner. What about a really cute avocado sushi roll? What if it had wings? No….

    This is a Work In Progress.
    xo,
    Farida

    • Nicole
      August 9, 2011 at 10:41 AM

      I knew you’d understand, Farida. :)
      That not-tested-on-animals bunny does look a little menacing, though. I guess we just need to make sure that, if we select someone cute and furry, they don’t have too prominent a dark side. Or maybe a dark side is just what we need … GF food for thought.
      xoxo Nicole

  • Maria
    August 9, 2011 at 3:57 AM

    Pao de Queijo, anyone?
    This is a recipe that reminds me of a Brazilian yummy called pao de queijo (cheese bread) made with the aforementioned yuca or cassava flours which is the same as tapioca flour. Super easy, super yummy, super versatile! Makes wonderful buns, or pizza crust (just dock and par-bake) and a really yummy “bagel” dog. Actually way better flavor than a bagel dog as the yummy cheese bread bakes into a wonderful flavourful pocket around the dog. Really easy to google recipes and you-tube demos.
    Good luck! and no gluten!!
    ~Maria

    • Nicole
      August 9, 2011 at 8:15 AM

      Hi, Maria,
      Brazilian cheesebread is very similar, but has a few more ingredients, like some liquids other than the egg. Very similar, though. Making pizza dough out of this sounds like an awesome idea. I think I’ll have to try that!
      xoxo Nicole

  • Anneke
    August 8, 2011 at 5:56 PM

    Hey Nicole — No grocery shopping for me this week, as we are eating up the leftovers from the party my kids threw on Saturday for my husband’s and my 40th birthdays. So . . . can’t report on these yet, but I know I will be making them soon. Love the enchilada sauce recipe, too, so annoying that you can’t easily buy that GF! Served the GF Burger Buns So You Don’t Cry to the GF friends at the party — they were a big hit. And you are so right, Facebook is evil, what a time suck! I think about closing my account at least once a week, then along comes yet another person that I am happy to reconnect with, so what to do? We have better weather here today, hope it comes your way soon . . . Anneke (rhymes with Monica, but you knew that!)

    • Nicole
      August 8, 2011 at 6:25 PM

      Hi, Anneke (rhymes with harmonica and hanukkah),
      There are definitely bottled GF enchilada sauces (Hormel’s brand is GF, for ex), but they don’t hold a candle to the homemade stuff. And since that recipe is so easy, it’s worth it if you have an extra 5 minutes and the ingredients. I’m so glad the Don’t-Cry-Burger-Buns went over well! Now I don’t have to cry.
      I don’t even like Facebook for reconnecting. And I’m generally terrible about keeping in touch with people through the years, but there’s just something about the sort of connections that the Facebook platform engenders that bothers me. I wonder if Google Plus will be any different. It’s apparently very popular, even though it’s still in Beta and invite-only. If it weren’t for the book/blog, I’d torpedo Facebook in a hot second.
      I would like some of this better weather you speak of, please. We were in the 90s today. :( Is it Fall yet?
      xoxo Nicole

  • Vanessa :P
    August 8, 2011 at 5:33 PM

    Is this the same as Brazilian cheese bread? If so it is so good, I love it, so chewy and cheesy and I’m going to make it anyway!

    • Nicole
      August 8, 2011 at 5:39 PM

      Hi, Vanessa :P,
      It’s very similar to Brazilian cheese bread. They both call for cheese and a starch, but Colombian pan de bono has no liquid other than the egg and contains masa harina, and Brazilian cheese bread has a couple liquids and no masa. They’re both delicious. Enjoy!
      xoxo Nicole

  • Shalini Lynch
    August 8, 2011 at 3:08 PM

    This recipe reminds me of Chebe (except that Chebe doesn’t contain masa). It’s a dry mix to which you add eggs and cheese. I noticed the comment asking if cheddar could be added to this, and I think it could if it were mixed in by hand. Parmesan might taste good too. On another note, I purchased Bob’s Red Mill masa harina over the weekend and bought the one that isn’t certified gluten free. I did notice it didn’t have the certified symbol while I was in the store, thought it was a little unusual but since the ingredients were just corn and lime I figured it would be okay (it was). I didn’t realize they make two versions of this product with the same name and that one is certified gluten free and one isn’t!! Just a note to be more aware than I was!

    • Nicole
      August 8, 2011 at 3:48 PM

      Hi, Shalini,
      I have never tried Chebe. Very hard cheeses like Parmesan would most likely not work very well with this recipe. If you try to chop Parmesan in your food processor, it might break the machine. Cheddar is more likely to get mushy than to crumble. You really need a moist but solid cheese, like feta or queso fresco.
      Yes, many Bob’s Red Mill products come in certified gluten-free, and not certified gluten-free varieties. The non-certified products that contain no gluten-containing ingredients are not made in their dedicated facility, so there is potential for cross-contamination. And it’s not always super obvious on the packaging, either. You have to look for the universal “no” symbol, which is often toward the bottom of the front label. Thanks for mentioning that. It is important to keep in mind.
      xoxo Nicole

  • Darlene
    August 8, 2011 at 1:29 PM

    Hello Nicole, This post doesn’t belong under any recipe but I couldn’t post on your “about” page. I wanted to thank you for this blog. Not only are you providing great recipes, you are providing laughs as we deal with changes we have to our lives or the consequences of eating gluten. I had some hidden gluten yesterday and after skipping around having a great day I was then slammed down by gluten. Still waiting for my mind to come back today. But as I was laying in bed staring at the inside of my eyelids and being angry at losing another day of my life to gluten, you and your blog came to mind and I chuckled inside at something you had written (Lazy Teenager Pitas rock). And I was thankful. So, Nicole, you’re doing a great thing that touches a lot of peoples hearts and lives in ways you may not know or forget. God bless you, and keep blogging. You are a blessing.
    Darlene

    • Nicole
      August 8, 2011 at 2:00 PM

      Hi, Darlene,
      This was the perfect place to say such lovely things. Thank you so much for expressing this. It is so easy to skip around our lives (love that image, by the way) and forget to connect. It’s so funny you should be thanking me. I know I provide the recipes and stuff, but ever since you stumbled on this blog, it’s been that much more fun around here. So, right back atcha with that ‘thank you.’
      I’m so sorry you got glutened. If you’re still under the weather, maybe you could distract yourself by chatting (perhaps with your son (a.k.a. The Lazy-Pita Rockstar)) about possibilities for a new gluten-free mascot, perhaps someone with Latina roots. Just a suggestion. :)
      Feel better. Feel good. And thanks for giggling with me. If you giggle like this, and you’re entirely alone, they come to get you.
      xoxo Nicole

  • jena
    August 8, 2011 at 11:55 AM

    YUM! I had to make these this morning. I had all the ingredients including feta sitting around being bored, so….
    My celiac daughter thought this made the perfect breakfast! I’m wondering if I can use cheddar for this? I’m desperately missing Cheddar Jalapeno bread and would kill for some. I’m trying to find a decent recipe so that I don’t have to hurt my daughter over losing my favorite food.
    Hugs from Colorado,
    jena

    • Nicole
      August 8, 2011 at 12:01 PM

      Hi, Jena,
      That’s awesome that you made them already. This is totally breakfast bread.
      I do not think you could make this with cheddar. It requires a crumbly cheese. Cheddar would just mush up in the food processor. For cheddar jalapeno bread, I would suggest adding both shredded cheddar and some jalapeno (tossed in a tiny bit of all purpose gf flour) to the Quick {Sandwich} Bread recipe https://glutenfreeonashoestring.com/quick-sandwich-bread/ I often add shredded cheddar (about 1 cup) to that bread right before folding in the beaten egg whites, and it’s amazing.
      xoxo Nicole

    • Jena
      August 10, 2011 at 9:54 AM

      Thanks, I’ll give that a try. We LOVE and eat a lot of the Quick Sandwich bread. My husband finds it hard to believe that there is no yeast in it.

    • Nicole
      August 10, 2011 at 10:53 AM

      Hi, Jena,
      I’m glad you’re game. You won’t be sorry. It’s delicious. Glad to see you’re already a Quick Sandwich Bread fan. I’m with your husband. It is hard to believe there’s no yeast hiding in there.
      xoxo Nicole

  • Lu
    August 8, 2011 at 11:33 AM

    Looking forward to making these. I am always on the lookout for easy, no fuss GF bread recipes. Thanks for a great blog. (“On a shoestring” -right up my alley.)
    Also–Don’t know if you are interested,and you may have seen these already, but have you heard of Brazilian Cheese Rolls? This recipe reminds me of those, which I have made quite often-. Also, some nice person adapted that recipe to make it a little healthier, and her recipe- Gluten- free Spinach Cheese bread is on her website. (Gluten -Free Gobsmacked! Just searched and found it ha)
    Have made that also many times.
    Thanks for all you do
    Lu

    • Nicole
      August 8, 2011 at 11:52 AM

      Hi, Lu,
      Thanks for the suggestions! That sounds delicious. :)
      xoxo
      Nicole

  • Janet
    August 8, 2011 at 10:39 AM

    This looks fantastic, thanks so much Nicole!

    • Nicole
      August 8, 2011 at 11:05 AM

      Hi, Janet,
      My pleasure. Let me know how it goes, if you give it a try.
      xoxo Nicole

  • chris
    August 8, 2011 at 10:33 AM

    I’m in!!! This bread looks great. I have yet to make a good bread that lasts for more than a day :( Curious about the cheese, though. Queso Fresco just means “fresh cheese”, doesn’t it? Can I use any cheese I want, like colby-jack or cheddar? And I have a big bag of masa harina from Aldi that I need to find a use for. Thanks again, Nicole!! Your rock!! ,,/

    • Nicole
      August 8, 2011 at 11:04 AM

      Hi, Chris,
      Queso fresco does translate to “fresh cheese,” but oddly enough it’s a particular type of Mexican cheese. Any big super market should carry it, but if not, you’ll need another crumbly cheese, like feta. I just bought some ricotta salata cheese, and I’m going to make some rolls with that, to see if I can recommend another type of cheese. Unfortunately, you can’t use just any kind. Not everything with crumble.
      You rock too! Rock ‘n’ roll!
      xoxo Nicole

    • chris
      August 9, 2011 at 6:33 PM

      Alright, I’ll look for the special cheese. Actually, Aldi has several specialty type cheeses so I probably won’t have to look too far or spend too much!!

      Thanks <3

    • Nicole
      August 9, 2011 at 7:53 PM

      Hi, Chris,
      Sorry to be the bearer of bad tidings. :( I’m glad you won’t have to look too far or spend too much coin. Win-win.
      xoxo Nicole

  • Pamela G
    August 8, 2011 at 10:31 AM

    YUMMO…..!
    going to get the stuff to make these at lunch today.
    Have to tell you, Nicole….look so forward to your blogs. You make me laugh out loud (people must think I’m a lunatic – thankyouVERYMUCH…)

    • Nicole
      August 8, 2011 at 11:02 AM

      Hi, Pamela,
      Are you going to make these at lunch, or just buy the stuff to make them? I hope both. I love to think of you making them, like, in a toaster oven at work or something. You could totally do that! All you’d need is some duct tape, and you’d be the GF McGyver.
      Thank you so much for the kind words about the blog. These are the crazy things that run around in my head all day. When I first started the blog, I think I was afraid of scaring people with my lunacy. Now … meh. I can live with it. So glad I’m not scaring you. I like you.
      xoxo Nicole

  • August 8, 2011 at 9:40 AM

    I am going to make these today! thank you for sharing!

  • August 8, 2011 at 9:35 AM

    I love your writting style! You made my morning! We keep trying new GF reciepes to be more friendly for our GF customers. This looks great. I’m going to whip up a batch this afternoon! Hope it’s ok to share your blog with our facebook fans too. Thank you :)

    • Nicole
      August 8, 2011 at 10:57 AM

      Hi, Kimberly,
      Thanks. ::blushing::
      I’m so glad that you’re trying hard to serve your GF customers. Of course you can share with your Facebook fans! Sharing is caring. I checked out your site. Yoda is awesome. I love him. He’s so wise. Except sometimes I get him confused with Papa Smurf.
      xoxo Nicole

  • Katy
    August 8, 2011 at 9:27 AM

    I find tapioca to have a metalic/bitter aftertaste so thank you for recommending alternatives! As you said though, those might be difficult to find. I do keep arrowroot, potato, and corn starch on hand though so I’ll have to give this recipe a whirl with one of those :)

    • Nicole
      August 8, 2011 at 10:54 AM

      Hi, Katy,
      I’d take arrowroot out for a spin – in the food processor. If you do, I’d love to hear how it turns out!
      xoxo Nicole

  • abby
    August 8, 2011 at 9:25 AM

    I wish I could take you out to lunch. I’m not good at getting to your blog (stupid facebook time suck), but I will do better. You make me smile. And I DO need a hug today. THANKS!

    • Nicole
      August 8, 2011 at 10:53 AM

      Hi, Abby,
      I HATE Facebook. Facebook is evil. A while back, I was ready to give up blogging altogether (and never write another recipe much less another cookbook), but it turned out that Facebook was my damage! I generally only go there 2 times a day, and just mostly to answer people’s questions (only on the fan page – NEVER for personal things)!
      I’m so glad I made you smile. If a hug is good, a cuddle is better! (too much?) I accept your invitation to lunch. Thank you. No one ever asks me to lunch. Everyone is worse than you. :)
      xoxo Nicole

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