These
gluten-free cheese bread rolls will make your family or your
housemates very happy!
They have a wonderful doughy, chewy consistency with the perfect amount
of cheese flavor thanks to the Sheep Cheese! There are other cheese options as
I listed below, but for those that are cow dairy intolerant, sheep cheese is a great option if you can find it.
In my
home country of Colombia, these are called Pan de Bono, but in Brazil, they are
called Pão de Queijo. Whatever the name
they are dearly loved for breakfast or an afternoon snack!
Preheat oven to 400 degrees Fahrenheit.
Ingredients:
¼ cup of precooked cornmeal or masarepa
2/3 cup cassava flour or yucca flour
1 large egg
½ cup of sheep cheese or standard feta or Mexican queso
fresco
1 pinch of salt
¼ cup of warm water
First, measure the cornmeal, and add a dash of warm water to
make it a paste. Next, add egg and cheese and mix well. Add a dash of salt.
Finally, add the cassava flour with the remaining water until mixed thoroughly. On a
cookie tray, place a sheet of parchment paper. Using a large spoon scoop onto a tray. This recipe will make approximately 12 rolls.
Bake on the higher tray for 25 minutes or until golden brown on top.
Enjoy while hot!
