Pan de Bono (Colombian Cheese Bread--naturally gluten free)

Preheat your oven to 375.

Weigh out your cheese. I've found that even packages that claim 8 oz, can be up to 1 ounce more. I like to use a digital kitchen scale for this.

Place measured cheese into the food processor. Pulse until the cheese is crumbly and mixed.

Add your masa harina and tapioca flour. Pulse to combine.

Crack an egg into a small bowl and whisk to combine.

With your food processor on low, stream in the whisked egg.

Let the food processor mix until the dough forms and makes a large ball (may take 1-2 minutes).

Divide into 12 even balls.

Place rolled balls on parchment paper or silicone mat on a cookie sheet.

Bake for 10 minutes.

Remove from oven and brush with melted butter.

Return to the oven and bake for around 10 minutes more, until bottoms are browned.

Eat immediately. Best enjoyed fresh and warm.

Equipment Needed

Dietary

Allergens