Pan de bono is a magic combination of crumbly cheese, corn flour, a starch, and an egg. It might be the easiest, naturally gluten free bread you'll ever make.
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Pan de bono is a delicious, naturally gluten free bread
When I first started baking gluten free, I was desperate for a recipe that was easy and would work. I had tried baking mixes that I special-ordered from who-knows-where, and even those failed.
I was completely overwhelmed by the variety of flours, and tired of baking with stinky garbanzo bean flour. So when I discovered that there were ways to bake simply, like this pan de bono, that were already naturally gluten free, it was like the heavens had opened up. ✨
There are two flours in this recipe, masa harina corn flour, and tapioca starch/flour, but the crux of the recipe is the cheese and the egg. Together, they make a bread that has layers of flavors — from the crusty outside, all the way to the salty sweetness of the cheesy inside.
How to make pan de bono dough
The dough for pan de bono is made in a food processor, but you don't need a high-powered or fancy machine. Even a miniature machine will do, but you might have to make the dough in batches.
First, the cheese is made into crumbles by pulsing in the food processor. I've made this recipe with queso fresco cheese, feta cheese, quesito, and even dairy-free cheese (see the Ingredients and Substitutions section below for full details). The saltier the cheese (like feta), the less salt you'll add.
Then, the flours are added and combined quickly and easily with the cheese. With the food processor running, you'll add the egg and process until the dough comes together into a ball. It will happen suddenly, and you'll know it's ready.
Handling and baking pan de bono dough
The dough is super easy to handle, and could certainly be made into other shapes. It will be tacky to the touch, but shouldn't be truly sticky (unless you're using dairy-free cheese). If it is sticky, just cover it with plastic wrap and chill it in the refrigerator for a few minutes.
Bake the rolls for 10 minutes in a hot, 375°F oven. A final brushing with melted butter (vegan butter if you're making the rolls dairy free) helps the rolls brown as they finish baking—and adds some extra, rich flavor.
Information about ingredients and possible substitutions
Can you make pan de bono dairy free?
Yes! Pan de bono is naturally gluten free, but naturally dairy-containing. But I'm happy to report that I've successfully made it dairy free by making the following substitutions:
- 8 ounces of Daiya brand dairy-free cheese in place of dairy cheese
- an additional 1/3 cup tapioca starch/flour for a total of 1 cup (120 g)
- an additional egg, for a total of 2 eggs (100 g, weighed out of shell)
- melted nondairy vegan butter in place of melted unsalted butter
- the dough will be stickier, so handle it with wet hands during shaping
The rolls don't brown as well as the original recipe, but they puff perfectly and taste amazing.
Can you make pan de bono without eggs?
You may be able to make egg-free pan de bono. And if you can make it egg free, you can make vegan pan de bono!
There are very few eggs in this recipe (just 1), but since the recipe is so simple that any substitution is risky. It's worth trying with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of the single egg.
Can you make corn-free pan de bono?
I don't think so. Masa harina corn flour is a precooked cornmeal (Maseca brand is widely available and is certified gluten free) that's essential to this recipe. There are some recipes where cornmeal can be replaced with ground millet, but I don't believe that would work here. I wish I had better news about making these rolls corn free!
There are two flours in this recipe, masa harina corn flour, and tapioca starch/flour, but the crux of the recipe is the cheese and the egg. Together, they make a bread that has layers of flavors — from the crusty outside, all the way to the salty sweetness of the cheesy inside.
FAQs
Is pan de bono gluten free?
Yes, pan de bono should be naturally gluten free. However, even if the ingredients themselves are technically gluten free, each of the 4 ingredients (masa harina, tapioca starch, eggs, cheese) them must have been carefully sourced as certified gluten free, and prepared in a gluten free environment.
What does pan de bono taste like?
Pan de bono has a crisp, thin shell and a very moist, somewhat sticky crumb inside. It's salty, because it's made with salty cheese, and has the airy texture common in popovers, but not their creaminess.
Is cassava starch the same as tapioca starch?
Yes, tapioca starch, also called tapioca flour, is the starch from the cassava root, also called yuca. Cassava flour, on the other hand, is made by peeling, drying, and grinding the entire cassava root into a fine powder.
Can I make this recipe with “regular” cornmeal?
No, you must use masa harina corn flour to make this recipe. You can't make it using regular corn meal or corn flour. Masa harina corn flour is a precooked cornmeal that is treated with limewater, or “slaked.” It behaves very differently than simple ground cornmeal or corn flour, that we use in recipes like cornbread or corn muffins.
Pan de bono | Naturally Gluten Free
Equipment
- Food processor fitted with steel blade
Ingredients
- 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 if your cheese is very salty)
- 1 (50 g (weighed out of shell)) egg at room temperature
- 2 tablespoons (28 g) unsalted butter melted
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper, and set it aside.
Make the dough.
- 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.
- 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.
- Remove the dough from the food processor. If it’s sticky to the touch, place it in a medium-sized bowl, cover with plastic wrap, and chill in the refrigerator until firm (about 15 minutes).
Shape the bread.
- Divide the dough into 8 to 10 pieces, roll each into a round between your palms, and place about 1 inch apart on the prepared baking sheet.
Bake the bread.
- Place in the center of the preheated oven, and bake for 10 minutes.
- Remove from the oven, brush the rolls with melted butter and return to the oven to continue baking until puffed, lightly golden brown all over and golden brown underneath and on the edges.
- Allow the rolls to cool briefly before serving.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Kay R says
Thanks again Nicole for another brilliant recipe. Through a catalogue of errors and not reading the comments properly, I ended up making these with half feta and half Red Leicester (which is pretty similar to cheddar) and by adding a little bit of water the dough did actually come together and they’re SO tasty!! Bet they’re even better if you make them properly! Next time!
Chelsea Johnson says
(This is meant to be a reply to Suzanne Clarke’s comment, but nothing happens when I click reply?)
For SUZANNE CLARKE, not sure where you are in NZ, but I’m in Dunedin and New World supermarket carries Masa Harina, you have to look in the international isle though. Its from an NZ company called Tío Pablo, really good quality authentic Mexican stuff (I’m from Southern California originally, so lots of experience with Mexican food!). I was able to get it up in Napier too, although I can’t remember if I got it at the regular supermarket or if I had to go to one of the specialty stores like Vetro or Chantals. Good luck!
Kjcookson89 says
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 says
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 says
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!
Jennifer says
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? :)
Jennifer says
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 says
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
Suzanne Clarke says
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
Darlene says
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 says
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
Maria says
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 says
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
Vanessa :P says
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!
Shalini Lynch says
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 says
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 says
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 says
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 says
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 says
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 says
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.
Lu says
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 says
Hi, Lu,
Thanks for the suggestions! That sounds delicious. :)
xoxo
Nicole
Janet says
This looks fantastic, thanks so much Nicole!