Colombian Pan De Bono
Colombian Pan de Bono is a soft, cheesy bread made with yuca flour and queso fresco. Golden on the outside and tender on the inside, these gluten-free cheese breads are a classic Latin American snack often enjoyed with coffee or hot chocolate. Quick and easy to make in just 30 minutes, they’re perfect for breakfast, snacking, or pairing with warm drinks. Check out Juan on Instagram @juanbiteatatime for more recipe inspo!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 12 servings
- 1 cup yuca flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup queso fresco (can add more to taste if preferred)
- 1 large egg
- 1–2 tablespoons milk, if needed
- Milk, coffee, or hot chocolate, for serving (optional)
Nutrition Info
- Calories 111
- Fat 5g
- Carbs 10g
- Fiber 0g
- Sugar 1g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper; set aside.
- Stir together the yuca flour, sugar, baking powder, and salt in a bowl.
- Crumble the queso fresco into the flour mixture. Stir until evenly distributed.
- Add the egg to the flour mixture, and knead the dough with your hands until smooth. If it’s too dry, add the milk 1 teaspoon at a time. The dough should be soft but not sticky.
- Roll the dough into 12 small balls (each 1½–2 inches in diameter). Arrange the balls on the baking sheet, leaving about 2 inches in between each ball.
- Bake for 15–20 minutes, until the tops are light golden and puffed.
- Serve warm, and pair with milk, coffee, or hot chocolate!
- Enjoy!
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