Pan de bono: It’s good (bread)!

By awright0511

Gluten-free Colombian Cheese Bread


If you can find it, try using cassava starch or yuca flour in place of the tapioca starch.
Do not try using an all-purpose gluten-free flour for this endeavor. You need a starch and only a starch.
Make sure your masa harina is certified gluten-free.

Ingredients

• 8 ounces queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
• 1/3 cup masa harina
• 2/3 cup tapioca starch (also called tapioca flour)
• 1/2 teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 2 tablespoons unsalted butter, melted

Preparation

Step 1

Preheat your oven to 375 degrees Fahrenheit, and line a rimmed baking sheet with parchment paper, and set it aside.
In the bowl of a food processor, place the cheese and pulse until all the large pieces are crumbled into a uniform bunch of pebble-sized pieces. Add the masa, tapioca starch, and salt, and pulse until well-combined.
With the food processor on, add the egg and blend until a very smooth, integrated ball forms (about 2 minutes). You might have to stop the food processor halfway through to scrape down the sides of the bowl. I always have to. Nothing bad happens to me.
Remove the dough from the food processor. If it is sticky to the touch, place it in a medium sized bowl, cover the bowl, and chill the dough in the refrigerator until firm (about 15 minutes).
Roll the dough into 8 or 10 pieces (larger pieces and fewer of them, if you prefer), and place about 1 inch apart on the prepared baking sheet. Place in the center of the preheated oven, and bake until lightly brown on top, about 15 to 20 minutes, depending upon the size of the rolls. Rotate once during baking, and pierce a hole in the top of each roll to allow steam to escape and the rolls to keep their shape.
Remove the rolls from the oven, brush generously with melted butter, and allow to cool before serving.
Crank up the Shakira, and enjoy those rolls.