This time I have decided to test a couple of recipes and let you know how they work. I chose the Pao dé Queijo
Okay! Here is the link in Pinterest for the Pao dé Queijo, or cheese bread from Brazil. I remade them tonight. It took me 5 minutes to get everything out, 2 minutes to out together, 3 minutes to divide and roll and put on baking sheet, and about 15 minutes to cook. http://glutenfreeonashoestring.com/pao-de-queijo-boxed-mix-copycat-recipe/#recipe That’s a link to the recipe.
I’ve made them side by side with the Pan de Bono, and here’s that link http://glutenfreeonashoestring.com/pan-de-bono-its-good-bread/. I made them on my Pampered Chef cookie sheet, so I’ve never lined it when making them.
So your question may be, “Why, oh why, did you make the cheese bread 2 consecutive nights???” Well, my piggy husband ate more than half of the batch even though I made him something else. The gluten lover! 🙂
But Nicole at Gluten Free on a Shoestring was adamant that the Pan de Bono is the best. So thought I’d make it and compare.
I just couldn’t bring myself to use 8 full ounces of feta, so I cut it down to 4 1/2 oz. otherwise followed her recipe. I used my food processor and was delighted with how quickly everything came together! It probably took me 5 minutes to prepare, 4 minutes to measure and process, and 4 minutes to divide and put on cookie sheet.
Hmmm, I made these with a top quality white masa, supposedly non gmo, organic, etc. Yeah, I definitely taste the corn and don’t prefer them over the cheese bread. Ok, actually, after a second tasting, I will never make the Pan de Bono again. I hate hate hate the taste, but they were super easy, and if you like the masa taste you’ll love them!
P.S. That was a full recipe for both. and it was a dinner plate they sat on. Well, a full recipe minus one each. Oink oink! 😉