Dinners Archives - Page 13 of 13 - Life, Love and Thyme

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! Gluten-Free on a Shoestring - Pan de Bono Recipe Recipe Type: Gluten Free Cuisine: Pan de Bono Author: Nicole Hunn Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 10 This is similar to Brazilian cheese bread, which is much chewier and made without benefit of the lovely and talented masa harina, a precooked cornmeal. Pan de bono is a naturally gluten-free Colombian bread that’s as versatile as it is flavorful. The dough is easy to handle when prepared precisely according to the instructions. If you are having any trouble, refrigerate the dough for a bit and try again. The dough itself also freezes surprisingly well. Just thaw in the refrigerator and proceed with the rest of the recipe. Ingredients 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 Instructions 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. Notes From the book Gluten-Free on a Shoestring Quick & Easy by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com 3.2.1230 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.