Gluten Free Cheddar Cheese Quick Bread (Dairy-Free Options)

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.

Photograph by Tom Hirschfeld.

Gluten Free Cheddar Cheese Quick Bread (By Carol Fenster)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Makes 4 slices (one 3¼ x 5¾-inch loaf)

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.

Ingredients:

For the Bread:

1/2 cup Carol’s Gluten-Free Flour Blend (see below)
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon onion powder
1 large egg, at room temperature
2 tablespoons unsalted butter, buttery spread, or coconut oil, melted and slightly cooled
1/2 cup (2 ounces) coarsely shredded or diced cheddar cheese or Daiya cheddar-style shreds
2 tablespoons grated Parmesan cheese or soy Parmesan [divided]

For Carol’s Gluten-Free Flour Blend

1-1/2 cups brown rice flour (or sorghum flour)
1-1/2 cups potato starch
1 cup tapioca flour

Instructions:

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.

Tips

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.

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View Comments

BJDAY says:

August 20, 2017 at 8:39 am

Can I put brown rice in my food processor and make flour with it? What is a substitute for potato starch? Can I use mashed potato flakes instead?
- Gluten Free Recipes says:
  
  August 20, 2017 at 2:37 pm
  
  Bjday,
  
  The standard substitute for potato starch is cornstarch. See starch substitutions listed here - https://glutenfreerecipebox.com/gluten-free-starch-substitute/. It is also linked on the substitutes page, which I previously told you about here - https://glutenfreerecipebox.com/gluten-free-substitutes/ . Instant mashed potatoes will not work. Brown rice in a food processor will not work either. A good place to order such items online is https://www.vitacost.com/ .
  
  Carla