Skip to main content

Colombian Pandebono (Cheese Buns - Gluten Free)

Tapioca Flour, Corn Meal, Queso Fresco, Feta Cheese (Gluten Free)

Yield: 1 Dozen Pandebonos

2  cups tapioca flour (also known as, cassava, mandioca or yucca flour)
2  tablespoon pre-cooked corn meal (to make arepas)
1  teaspoon baking powder
2  teaspoon brown sugar
1  teaspoon kosher salt 
2  cups queso fresco (402 grams)
1  cup crumbled feta cheese (201 grams/ 8oz)
8  tablespoon butter (softened)
2  large eggs

(Click on images to order ingredients from Amazon)



Pre-heat oven at 425ºF/220ºC (Results differ if a small oven is used)

1. In a bowl add tapioca flour, pre-cooked cornmeal, baking powder, sugar and salt. Mix all dry ingredients well.

2. In a food processor add the queso fresco and feta cheese. Pulse until grated.

3. Add butter and egg to grated cheese mix in the food processor and pulse a few seconds until all ingredients are mixed into a soft paste.

4. Incorporate the dry ingredients mix into the cheese paste and keep pulsing until you get a soft dough. 

5. Form small balls (about the size of a golf ball) and place them on a cookie sheet lined with parchment paper. Leave 1½ inch spaces in between since the dough will grow and expand in the oven.

6. Bake pandebonos for about 20-25 minutes or until golden brown. Serve warm.

Kick it up a Notch! Serve with

Servingware Suggestions:

Baking Equipment Used for this Recipe:


Sustainably Made Kitchen And Dining Accessories