Today I am introducing the small cheese puffs called pão de queijo from Brazil. Cheese puffs are extremely popular in Latin America, every country has its version and style. Almost all have in common that they are not prepared with wheat flour, but instead tapioca (also known as cassava or manioc) starch is used. On top, it is the starch and not the flour what you are looking for. Naturally, they are all gluten-free. I already introduced the ones from Colombia called pandebonos and also the Paraguayan ones called chipa.
I already blogged about the Paraguayan version of cheese bread. But today I want to introduce you to Colombian cheese bread: pandebonos! Pandebonos are, as many Latin American recipes, gluten free as they are prepared with tapioca starch. Pandebonos take very little time to prepare and are easy to make with regular ingredients.