A quick and easy bread loaf perfect as a side for your soup, salads and dinners! This gluten free savory cheese quick bread has an incredible flavor and so many air pockets you will never believe it is gluten free .
This!
This is the gluten-free bread recipe you have been waiting for ever since turning gluten free.
If you, like me, have been wishing and hoping for an amazing bread that tastes like the real deal to serve with dinners then your wish is now my command.
This savory cheddar cheese quick bread has so many perfect bread qualities. It has the air pockets, the yeast flavor and aroma, the perfectly chewy bites and crispy crust. And it's like biting into heaven when you pair it with a whipped chive butter.
This gluten-free quick bread is super easy to make and requires zero bread making skills.
Since it is a quick bread it whips up like a batter, which means there is zero kneading. And the best part is this baby likes to rise, better than any gluten bread than I have EVER seen.
If you are still nervous, don't be. I made you pictures to go with every single step! So you can check yo'self along the way.
Get your crock pot ready for those comforting soups that you can dip the savory cheese bread in because it is about to get all heaven like up in here.
Ingredients and substitutions
I know the list looks long. I hear you. But they are all super essential ingredients and the recipes does come together really fast. Trust me.
- milk
- sugar
- kosher salt
- butter
- water
- yeast
- cheddar cheese
- eggs
- baking powder
- gluten free all purpose flour (see notes)
Substitutions and need to know
Milk- this recipe was tested three times and each time I used a different milk. It is safe to use buttermilk, non dairy milk such as full fat coconut milk, or 2% milk. All of those are thick milks so I wouldn't go lower than 1% milk if you are going to sub.
Sugar- I did not try changing the type of sugar. I have hunch anything would work, but it has not been tested.
Yeast- this recipe works best with a fast rising yeast or instant yeast.
Cheddar Cheese- feel free to sub in any flavor you want. I do highly recommend you get a block of cheese and shred it yourself versus buying the flavorless stuff in the bag.
Baking powder- this is necessary. Gluten free baked goods need some help with the air pocket action. I used the powder to help with that.
Gluten free all purpose flour- This recipe has only been tested with ONE type of flour because it is is what I love to use. I used this gluten free flour. It should be easy to find at your local grocery story and if not I have found it on Amazon before.
Expert tips and how to store
- My first expert tip is to make sure you use the ingredients I suggest. Not all gluten free flour is created equal and none of them are created the same.
- I like to let my gluten free bread rise in a VERY warm place. Not just kind of warm. Usually I have my oven on so the top gets nice and cozy (not catch on fire or burn or kill your yeast hot) in some spots. That is where I like to put it. Not on a hot burner etc. Be smart people.
- This recipe doesn't need to double in size but it should rise a good two and half to three inches. I like to make a mark on a bowl where the dirtyness is on the sides from mixing. Once it surpasses that mark I know I am good to go.
- Don't peak while it is rising. Let it do it's thing.
- Make sure you use warm (about 105°F) water when blooming the yeast. Not boiling water or it will kill the yeast.
- Your milk mixture should cool some, about 5 minutes before adding to the batter.
Storage
This bread is best the day you make it. If you have leftovers wrap it tightly in plastic wrap and then place it in an airtight container. It won't be as good as the first day, and may be best toasted.
This bread does not freeze well. You can freeze it, but it is definatly going to be a bread you need to toast before eating. Which so
Step by step pictures
The pictures below are for your reference when making this dish. They correspond with the steps in the recipe card.
Feel free to head back here and check your steps if there is any confusion on how your recipe should look!
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10
Need more gluten free bread recipes?
Check out my Gluten Free Artisan Dutch Oven Bread
Recipe
Gluten Free Savory Cheese Quick Bread
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A quick and easy gluten free bread loaf perfect as a side for your soup, salads and dinners! This gluten free savory cheese quick bread has an incredible flavor and so many air pockets you will never believe it is gluten free .
Ingredients
- 400 grams of gluten free all purpose flour (see note for cups)
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 3 teaspoons of rapid rise instant yeast
- 1 tablespoon of kosher salt
- 1 cup of milk (see note)
- 1 tablespoon of butter
- ½ cup of warm water
- 2 large eggs, room temperature
- 1½ cups of shredded cheddar cheese (see note)
Instructions
- Pre heat the oven to 375°F
- In a medium sauce pan scald your milk and butter. Set aside to cool some.
- In small bowl, mix together your warm water and yeast. Stir to combine and set aside to bloom.
- In a large mixing bowl, add your dry ingredients: flour, sugar, baking powder, salt. Whisk to combine evenly.
- Pour the slightly cooled off milk into the dry ingredients and lightly stir to combine. Batter will be thick and ragged.
- Add your egg and bloomed yeast and gently stir to combine. Batter will become thinner and smooth.
- Fold in shredded cheese. The batter will be like a medium/thin pancake batter.
- Cover with plastic wrap and set in a warm spot to rise for 1 hour or until the batter has risen about 3 inches. It does not need to double.
- While batter is rising prepare your 9x5x3 inch loaf pan by greasing liberally with butter.
- Once risen, gently pour batter into prepared loaf pan and bake at 375° for 50-60 minutes. My oven had this done at 55 minutes. Crust will be a deep golden brown, and will be crusty. A toothpick inserted into the center will come out clean from batter, it may have a crumb.
Notes
- This recipe works best with King Arthur Gluten Free All Purpose flour. It is ALWAYS best to weigh your flour. If you cannot weigh use a spoon and level method and use 2½ cups + 2 tablespoons of flour.
- And thicker milk can be used, it has been tested with 2%, buttermilk (my fav) and full fat canned coconut milk
- I highly suggest you buy a block of cheese and shred yourself for the best flavor. Also feel free to change it to any flavor cheese you want!
- Prep Time: 70 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten free bread, savory quick bread, cheddar cheese quick bread, cheese bread
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