As some of you know, I’ve been having trouble with gluten for the last year and have been looking for some new gluten free recipes.
When I was asked to review this new cookbook, Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love–Fast!, I jumped at the chance since this is such a new thing for me.
But when the rep sent me the recipe for Pan de Bono…I must admit I thought she was crazy. I had never heard of it and it had a few ingredients that I thought would be hard to find…the hallmark of most gluten free recipes.
But, I said I’d do it, so off we went to H.E.B. to find the supplies.
They were surprisingly easy to find.
And since I was having Book Club at my house I thought I’d try out this new recipe on my friends.
Things started out a little rough when I accidentally touched part of the slicer of the food processor. But once I stopped bleeding and got going, things went pretty quickly and easily.
THEY WERE AWESOME!
These were so good! I can’t believe that just a few ingredients gave me back rolls! Plus now I know how to find all the ingredients so all I need to do is get more cheese and I can make them again soon!
- 8 ounces queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
- 1⁄3 cup (39 g) gluten-free masa harina
- 2⁄3 cup (80 g) gluten-free tapioca starch (also called tapioca flour)
- 1/2 teaspoon kosher salt
- 1 extra-large egg, at room temperature, beaten
- 2 tablespoons (28 g) unsalted butter, melted
- Preheat your oven to 375°F.
- Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- Place the cheese in the bowl of a food processor and pulse until all the large pieces are crumbled into uniformly pebble-size pieces.
- Add the masa harina, tapiocastarch, and salt, and pulse until well mixed.
- 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.
- Turn the dough onto a piece of plastic wrap on the counter, press into a disk,
- and wrap tightly. Place the dough in the freezer for 5 to 10 minutes, or until firm.
- Once the dough has chilled, divide it into eight or ten pieces (larger pieces
- and fewer of them, if you prefer), roll them into balls, and place about 1 inch apart on the prepared baking sheet.
- Place in the center of the preheated oven, and bake for about 15 to 20 minutes,
- or until lightly browned on top, rotating once during baking.
- Right before you remove the rolls from the oven, pierce a hole in the top of each to allow steam to escape and the rolls to keep their shape.
- Remove the rolls from the oven, brush generously with the melted butter,
- and allow to cool before serving.
They have also been so kind as to give us a copy to share!
One lucky reader will receive their very own copy of Gluten-Free On a Shoestring …check out the entries below…be sure to follow all the directions though!
a Rafflecopter giveaway
Disclosure: I received a copy of this book for free to facilitate my review. All opinions are 100% my own.