Cheese Bread Rolls with Sheep Cheese (Gluten Free)

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!