Gluten Free Cheese Bread Recipe
Make Gluten Free Cheese Bread Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cheese and Flavorings
Finish / Topping
Method
Batter
- 1
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups tapioca flour, 1 cup brown rice flour, 2 tsp baking powder, and 1 tsp fine sea salt until evenly blended and no lumps remain.
- 3
- 4
Temper and combine
Slowly pour the wet mixture into the dry ingredients while stirring with a spatula until a thick batter forms. The batter will be somewhat elastic because of the tapioca; scrape down the bowl to ensure even mixing.
Cheese and Flavorings
- 5
Incorporate cheeses and seasonings
Fold 2 cups shredded sharp cheddar, 1 tablespoon grated Parmesan, 1 teaspoon minced garlic, 2 tablespoons chopped chives (if using), and 1/2 teaspoon freshly ground black pepper into the batter. Stir until the cheese is evenly distributed. The batter should be sticky and cohesive; if it feels too dry, add 1 to 2 tablespoons milk.
- 6
Adjust seasoning and texture
Taste a tiny pinch of batter (optional, for seasoning) and adjust salt or pepper as needed. Keep in mind the cheeses are salty already; do not add extra salt unless necessary.
Bake and Finish
- 7
Transfer to pan
Spoon the batter into the prepared loaf pan and smooth the top with a wet spatula or spatula dipped in water to prevent sticking. Sprinkle the 1/4 cup extra shredded cheddar evenly across the top.
- 8
Bake
Place the loaf pan in the preheated 375°F (190°C) oven on the middle rack. Bake for 35–45 minutes, or until the top is golden-brown and an inserted toothpick near the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil after 25 minutes.
- 9
Rest and remove
When done, remove the pan from the oven and brush the top lightly with the remaining 1 tsp olive oil or melted butter for shine. Let the loaf rest in the pan for 10–15 minutes to set, then use the parchment overhang (or invert) to remove the loaf to a cooling rack. Let cool another 10 minutes before slicing to avoid gummy texture.
- 10
Serve
Slice with a serrated knife and serve warm. The bread is best the day it’s made; to refresh, warm slices in a 300°F (150°C) oven for 7–10 minutes or toast to regain chew and crisp exterior.