The Best Gluten-Free Pandebono Recipe by a Kid Chef! 🧒✨

Preheat the oven to 400°F.

In a food processor, combine 2/3 cup of tapioca flour and 1/4 cup of pre-cooked cornmeal.

Add 1 1/4 cups of feta cheese and 1 cup of queso fresco to the food processor.

Crack 1 egg and slowly pour it in while the food processor is running to combine the ingredients into a dough.

Take the dough and split it into nine equal pieces.

Oil your hands to make rolling the dough into balls easier.

Roll the dough into balls and place them on a baking sheet.

Let the dough balls set in the fridge for 15 minutes to enhance the final texture.

Brush the dough balls with melted butter for an extra golden brown crisp.

Bake in the oven for 15 to 20 minutes until golden brown.

Equipment Needed

Dietary

Allergens