Colombian
⭐ Highly Rated
25 minmedium
ColombianBreakfast
Recipe Story
origins & traditionsPandebono is a quintessential Colombian bread that graces breakfast tables from Bogotá to Cali. Made with cassava starch, cornmeal, and queso fresco, these small round rolls are naturally gluten-free and have a unique texture that is both crispy on the outside and wonderfully chewy inside. The name comes from "pan de bono," meaning "good bread," and it lives up to its reputation. Unlike wheat-based breads, pandebono has a distinctive elasticity thanks to the yuca starch, creating an addictive pull-apart quality. Best enjoyed warm from the oven with hot chocolate or coffee, these rolls are perfect for dunking. They are commonly sold by street vendors and in bakeries throughout Colombia, often enjoyed as a mid-morning snack or as part of a traditional desayuno. The recipe varies slightly by region, with some versions adding a touch of sugar for sweetness.
Instructions
step by step0/12 done
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone mat.
In a large mixing bowl, combine the yuca starch (tapioca starch), cornmeal, baking powder, and salt. Mix well to distribute evenly.
Crumble the queso fresco into small pieces and add to the dry mixture. Using your hands or a fork, work the cheese into the flour mixture until well distributed.
In a separate small bowl, lightly beat the eggs with the milk until combined.
Create a well in the center of the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until a sticky dough begins to form.
Knead the dough gently in the bowl for 2-3 minutes until it comes together. The dough should be smooth but slightly sticky. If too dry, add milk one tablespoon at a time; if too wet, add a bit more tapioca starch.
Lightly oil your hands with vegetable oil. Divide the dough into 8 equal portions, rolling each into a smooth ball about 2.5 inches in diameter.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart. They will expand slightly during baking.
Optional: Brush the tops lightly with milk for extra shine and golden color.
Bake for 20-25 minutes until the pandebonos are puffed, golden brown on top, and sound hollow when tapped on the bottom.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with hot chocolate, coffee, or fresh juice.
Pandebono - Cheese Bread Rolls
3.7 (36)
Traditional gluten-free cheese bread rolls made with yuca starch and farmer cheese, baked until golden and crispy outside with a soft, chewy center. A beloved breakfast staple throughout Colombia.
medium
40 min
8 servings
Ingredients
0 of 8 checked
Dry Ingredients
- 2 cups flour, tapioca starch or yuca starch
- 1/2 cups corn, fine cornmeal or masarepa
- 1/2 teaspoons salt, fine sea salt
Wet Ingredients
- 1 1/2 cups cheese-mozzarella, crumbled queso fresco or farmer cheese
- 2 pieces eggs, lightly beaten
- 1/4 cups milk, whole milk
- 2 tablespoons butter, melted and cooled
For Assembly
- 1 tablespoons vegetable-oil, for greasing hands
Chef Tips
expert advice•For the most authentic flavor, use queso fresco or queso campesino, which can be found in Latin markets.
•In a pinch, you can substitute with farmer cheese or a mix of mozzarella and feta.
•The dough should feel slightly sticky but manageable; this ensures a moist interior.
•If making ahead, shape the balls and refrigerate for up to 24 hours before baking—just add 2-3 minutes to the baking time.
•For a sweeter version popular in some regions, add 2 tablespoons of sugar to the dry ingredients.
•These are best enjoyed fresh from the oven but can be reheated.
•Some Colombian families add a small amount of grated hard cheese like cotija on top before baking for extra flavor.
•The key to perfect pandebono is not overworking the dough and baking at high heat to create that characteristic crispy exterior.
