Carol Fenster was my mentor when I first began this website. Using one of her cookbooks as a reference, I learned much about developing my own gluten free recipes. This gluten free cheddar cheese quick bread recipe is just one example from her latest cookbook, Gluten-Free Cooking For Two: 125 Favorites (April 2017). My husband and I loved this bread and I’m sure you will too.
Text excerpted from Gluten-Free Cooking for Two ©2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photograph by Tom Hirschfeld.
Gluten Free Cheddar Cheese Quick Bread (By Carol Fenster)
This savory quick bread complements soups and main-dish salads — a nice way to add a bit of heft to an otherwise light meal. Extra-sharp cheddar produces the most pronounced flavor, but the bread is delicious with mild cheddar as well. Shredded cheese melts right into the bread, while diced cheese produces cheesy pockets.
To Make the Bread:
- Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).
- In a small mixing bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, and onion powder until well blended. Add the egg and butter and beat with an electric mixer on low speed until well blended, about 30 seconds. Gently stir in the cheddar and 1 tablespoon of the Parmesan. The dough will be somewhat stiff.
- Spread the batter evenly in the pan and smooth the top with a wet spatula. Sprinkle the remaining 1 tablespoon Parmesan on top.
- Bake, rotating the pan halfway through baking, until the top is browned and a toothpick inserted into the center of the loaf comes out clean, 35 to 40 minutes. If necessary, cover with foil after 15 minutes of baking to prevent overbrowning. Cool the bread 10 minutes in the pan on a wire rack. Remove the bread from the pan and cool for 20 minutes on the rack. Serve slightly warm.
To Make the Flour Blend:
- Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place for up to 3 months.
Per slice:185 calories; 6g protein;9g total fat; 1g fiber; 19g carbohydrates; 65mg cholesterol; 308mg sodium
Carla's Note: If you wish to just make 1/2 cup of the flour mixture, use:
3 tablespoons brown rice flour (or sorghum flour)
3 tablespoons potato starch
2 tablespoons tapioca flour
If you are allergic to tapioca, like me, use cornstarch instead of tapioca flour. Using cornstarch, my bread was done in 31 minutes, though ovens vary.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.