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
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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:
