I’m so happy to share this Gluten-Free Cheddar Cheese Bread recipe from the great Carol Fenster with you today! I promised I’d be sharing this recipe later with you when I shared her Gluten-Free Crepes and I’m finally getting to it.
![Gluten-Free Cheddar Cheese Quick Bread Mini Loaves. Yes, you can double the recipe but I still recommend using mini loaf pans so your quick bread will be ready sooner. Plus, you can keep one and give on away if you'd like! [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2018/06/Gluten-Free-Cheddar-Cheese-Quick-Bread-Mini-Loaves.jpg "Gluten-Free Cheddar Cheese Quick Bread Mini Loaves. Yes, you can double the recipe but I still recommend using mini loaf pans so your quick bread will be ready sooner. Plus, you can keep one and give on away if you'd like! [featured on GlutenFreeEasily.com]")
For years, I’ve had plans to convert a favorite standby recipe for cheddar cheese quick bread to gluten free but somehow that recipe has remained in the back of my recipe box, “as is”—i.e., gluten full.
Yes, I still have a recipe box and no, thankfully, I did not throw away all my old favorite recipes because 15 years after going gluten free, I am still converting my old gluten-full recipes to gluten free. It’s one of my favorite things to do but obviously, it does takes time and things can easily be pushed to the back burner.
So needless to say, I was thrilled when Carol sent me a complimentary review copy of her latest cookbook Gluten-Free Cooking for Two: 125 Favorites and I found her recipe for Gluten-Free Cheddar Cheese Bread inside!
Carol actually calls it Cheddar Bread. As there are only two of us at home, Carol’s recipe for a smaller loaf was a godsend. By the way, that’s a photo of it on the cover of Carol’s cookbook below.
![Gluten-Free Cooking for Two by Carol Fenster Cookbook Cover Photo [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2017/05/Gluten-Free-Cooking-for-Two-by-Carol-Fenster-Cover-Photo-March-2017-Image.jpg "Gluten-Free Cooking for Two by Carol Fenster Cookbook Cover Photo [featured on GlutenFreeEasily.com]")
Carol says this savory quick bread complements soups and main-dish salads — a nice way to add a bit of heft to an otherwise light meal. She points out that extra-sharp cheddar produces the most pronounced flavor, but the bread is delicious with mild cheddar as well. As she says, shredded cheese melts right into the bread, while diced cheese produces cheesy pockets.
Everything Carol says is spot on! I’ve made this recipe numerous times since then and in numerous ways—including using other cheeses—and they’ve all resulted in delicious Gluten-Free Cheddar Cheese Bread.
![This gluten-free Cheddar Cheese Quick Bread complements any meal, especially soup or salad. Sized for two, this quick bread can be baked in a toaster oven. From Gluten-Free Cooking for Two. [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2017/05/Gluten-Free-Cheddar-Cheese-Quick-Bread-GF-Cooking-for-Two-featured-on-GlutenFreeEasily.com_.jpg)
Sometimes just seeing that I have a small amount of cheddar cheese to use will inspire me to make a loaf! I’ve used more cheese than the recipe has called for when I didn’t want to bother with saving only a tablespoon or two for another use later and that has worked out just fine.
I mean … extra cheese. Who complains about more cheese? Nobody that I know!
This bread is the perfect complement to a bowl of chili or soup but really can “dress up” any meal. I also like a combination of a meat or seafood entrée, a small salad, and this bread. Such a great combination!
Or as Carol says, even a tasty salad and this bread. Salad and bread are always a lovely combo.
I also like the fact that the original recipe is made in a mini loaf pan, which allows you to easily bake this Gluten-Free Cheese Bread in a toaster oven. That’s a really great option during the summer when we often forego baking anything because we want to keep the heat out of the kitchen.
At least that’s the way it is in my house. My baking efforts are greatly reduced during the heat of the summer.
But if you’re using a toaster oven, you’re not really raising the temperature in your home and you still get to enjoy homemade cheddar cheese bread. Now that’s a win!
On occasion, I’ve even doubled this recipe. I still used mini loaf pans because I wanted a shorter baking time. There’s no need to wait longer than you have to for delicious Gluten-Free Cheddar Cheese Bread!
Plus, you can always gift one and keep one if you make two loaves. I do like sharing goodness with others!
Incidentally, I also noticed that other gluten-free Amazon reviewers have enjoyed this recipe. One reader called it “small loaf wonderfulness.” Exactly! (p.s. You can even get Carol’s Bing Cherry Clafoutis recipe on the Amazon page. It’s the perfect time of year for recipes made using fresh Bing cherries and her dessert looks delicious. There’s also a chocolate version shared. Yeah, baby.)
More Gluten-Free Quick Bread Recipes You’ll Want To Peruse
~ Chocolate Chip Zucchini Almond Bread
Gluten-Free Cheddar Cheese Bread Recipe
Carol says: "This Cheddar Cheese 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." Makes 4 slices (one 3 ¼ x 5 3/4-inch loaf). Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place for up to 3 months. Shirley’s Notes: Add additional milk (dairy or non-dairy) if needed to make dough spreadable if using another flour blend (e.g., my Two-Ingredient Gluten-Free Flour Mix) that is more absorbent. Start with ¼ cup and increase by a tablespoon until you have the right consistency for pouring/spreading into loaf pan. I omitted the xanthan gum and saw no difference in my results at all. However, note that the Two-Ingredient Gluten-Free Flour Mix that I use may be better at binding ingredients than other flour mixes. I don’t use a mixer. I simply mix the ingredients with a wooden spoon. I also cool this bread far less time for us—because we’re always ready to eat it as soon as it comes out of the oven---and have never had an issue with it falling apart. When I’ve made this recipe dairy free, in addition to using non-dairy cheese options in place of the cheddar cheese, I’ve used nutritional yeast in place of the Parmesan. Text and image from GLUTEN-FREE COOKING FOR TWO by Carol Fenster and Tom Hirschfeld. Copyright © 2017 by Carol Fenster and Tom Hirschfeld. Used by permission of Houghton Mifflin Harcourt. All rights reserved.Gluten-Free Cheddar Cheese Bread
Ingredients
Instructions
Notes
Carol’s Gluten-Free Flour Blend
![Gluten-Free Cheddar Cheese Quick Bread Mini Loaves. Yes, you can double the recipe but I still recommend using mini loaf pans so your quick bread will be ready sooner. Plus, you can keep one and give on away if you'd like! [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2018/06/Gluten-Free-Cheddar-Cheese-Quick-Bread-Mini-Loaves-634x793.jpg)
Susan C says
Have you doubled the recipe before? I just don’t know that one small loaf is enough. It looks so good!!!
Shirley Braden says
Hi Susan–It’s good to see you here at gfe again! While Carol cautions against thinking you can simply double all her recipes (or as she learned when creating the recipes for this cookbook, simply halving recipes either), I *think* you could double this one with success. If you have mini loaf pans, I’d try doubling this recipe but then baking it in two loaf pans. No matter what you try, please let us know how it goes, Susan. Fingers crossed!
Shirley
Kay Niedenthal says
Apparently this recipe is pretty darn versatile. I just made a big batch (8 times this recipe.) I replaced half the butter with fat free Greek yogurt because I ran out of butter. I omitted the xanthan gum entirely, no sub. And I only let it cool about 2 minutes before slicing off a taste. Worked great! Tastes great! Next time I’ll try 3/4 butter and 1/4 yogurt.
Shirley Braden says
That’s great news, Kay! I had wondered about the xanthan gum as I leave it out in my pumpkin bread and other quick bread recipes and muffins. Anyway, I love a super versatile recipe so I really appreciate you sharing your experience with all of us! Btw, tomorrow is National Greek Yogurt Day. 🙂
Shirley
Shirley Braden says
Hi again, Susan–You’ll get a chuckle out of this follow-up comment. I didn’t remember doubling the recipe before when I was replying to your question but I was going through photos after that and came across a photo I’d taken when I had actually doubled this recipe! LOL I had the photo and the photo jogged my memory. I’ve even added the photo to this post with notes that doubling the recipe works fine and I recommend using two mini loaf pans.
Shirley
judee@glutenfree A-Z Blog says
Shirley-
Thanks for sharing this wonderful recipe. I like gluten free quick breads that have easy to find ingredients like this one. I always stock some xanthan gum for gluten free baking but the rest of the ingredients are just good real food.Perfect and easy!! I can’t wait to try it with a bowl of homemade tomato soup!!
Shirley Braden says
You are welcome, Judee. 🙂 This bread will be the perfect accompaniment to homemade tomato soup!
Shirley
Tessa Simpson says
Yum!1 I imagine this with a cup of chili!! Looks really tasty!
Shirley Braden says
I can tell you from personal experience that it’s wonderful with chili, Tessa! 🙂
Shirley
Ina Gawne says
Shirley this sounds yummy! I love salads with a nice bread – makes a perfect lunch!
Shirley Braden says
I agree, Ina, and we’ve been a big salad kick lately. Summer tends to do that to us. 😉 Time to stock up on greens and other salad ingredients tomorrow. So this bread might get made again very soon!
Shirley
Nancy French says
I made this up last evening to go along with chili, but I made the recipe as muffins instead. It worked great, and it only required 18 minutes to cook. Added 2 Tbsp. of almond milk, and used a lactose free cheddar cheese and 2 Tbsp. of nutritional yeast in the batter. They were easy to whip up and excellent!
Shirley Braden says
What a terrific idea, Nancy! Like you, I love the shorter baking time that comes with muffins and I really enjoy nutritional yeast in this recipe, too. So glad you had success with your variation and I really appreciate you sharing it here!
Shirley
Cindy says
Can’t wait to try this recipe and was so excited when I realized it’s from the cookbook I won from your blog! 🙂
Shirley Braden says
How about that, Cindy! That cookbook is a real treasure for anyone who is gluten free who is single or part of a couple. 😉 I think you’ll love this bread recipe!
Shirley
Cindy says
I’ll let you know how mine turns out!
aleta jones says
Can you use this recipe in a bread maker
Thanks aleta
Shirley Braden says
Hi aleta–Welcome to gfe! This recipe makes one small mini loaf. If you want to make it in your bread maker, you’d need to double the recipe to get a regular-sized loaf. I’ve never made this recipe in a bread maker but I know quick breads can be made in one. I’d suggest looking at the directions for making quick bread in your bread maker’s instructions booklet. Here’s another gluten-free quick bread recipe that was made in a bread maker. You might find those instructions helpful as well.
Please report back to let us know how things go. Fingers crossed.
Shirley
Carissa Armstrong says
This recipe turned out great! I doubled it and added 1 Tblsp. Caraway seeds (as well as milk and buttermilk to make it spreadable). Lovely and delicious!
(I also used a mixture of Einkorn and Namaste gf flour blend for it, and extra cheddar instead of parm).
Passing it along for others to try! Yummm:)
Shirley Braden says
Hi Carissa–I’m glad that the recipe turned out well for you (and I’m sure this recipe is lovely with caraway seeds and extra cheddar instead of Parmesan) but please know that einkorn is NOT gluten free and therefore, not safe for anyone who eats gluten free for medical reasons.
Shirley
Kelly Smith says
I made this with colby jack cheese instead of cheddar. I think because of the mildness of colby jack, I should have added some salt and cut back on the sugar. The texture was great. I have a little cast iron skillet (6-7 inches) and used that to bake the bread. It gave it a nice crust and baking took about 15-17 minutes.
Shirley Braden says
Hi Kelly–I can see why using Colby Jack would require some adjustments. I love that you used a small cast iron skillet. That would definitely crisp it up nicely and quickly! Thanks so much for sharing. 🙂
Shirley
CATHERINE says
Hello Shirley! Thank you so very much for this great recipe….instead of small loaf, made 4 muffins for my Mother-in-Law who is on a gluten free diet. I never used any xanthan gum, as I found it difficult to find today- used your recipe to the line except for using the ‘freee’ brand of gluten free flour, and added a tiny bit of buttermilk into the dough mix once all done- these turned out wonderfully! About 20 minutes in a 200 degree fan assisted oven. These are so moist and lovely tasting! Thank you, feel happy giving my Mother in Law something tasty instead of the very dull breads that are generally found on the shop shelf! She’s having my homemade chilli tonight, so these muffins will be a delightful addition to her dinner!
If this goes down well with my Mother in Law, will be sure to return to your great site for more inspired recipes! I thank you! (my Daughters and I tested one of the muffins and we all found them delicious!) Never would think they are gluten free! Must be the mature cheddar that helps….
WILL DEFINITELY MAKE AGAIN! MANY THANKS!
Catherine
Shirley Braden says
Hi Catherine–Welcome to gfe! I love that you are baking safe food for your mother-in-law! And using this recipe to make muffins is a fantastic idea. 🙂 I’m so glad they turned out well for you! Thanks for sharing your slight changes also. I bet the combo of your chili and muffins was a winner for sure! I’ll be making this recipe as muffins next time, thanks to you.
Hope to see you here on gfe again soon!
Shirley
Isibeau d'Aquilla says
OMG, Shirley, the loaves are in my little oven right now, they’re so pretty!! I can’t wait to eat them with dinner! ❤️ Thank you for being such a wonderful person to provide these recipes. They are so SO helpful and delicious.
Shirley Braden says
I agree, Isibeau! They really are such pretty loaves! I hope you really enjoy them and what an awesome thing to say on all the recipes I share on gfe. Thank you so very much! I’m truly glad I can help! 🙂
Have a wonderful weekend and I hope 2021 treats you (and all of us!) well!
Shirley
Jo O’Donnell says
Can you use a Pyrex glass baking pan?
Shirley Braden says
Hi again, Jo–I’m so glad we were able to connect via email while I was without a working computer! For others reading who may have the same question that you did, I’ll repeat my answer to you. Yes, Pyrex glass loaf pans work fine for this recipe. However, I do find that recipes bake more quickly in a glass baking dish so I check them earlier to make sure they don’t overcook. Finally, it looks like this is your first official comment here on gfe. Welcome! 🙂
Shirley
Martha Lee says
I am interested in making several batches of this for a COVID get-together, as individual servings in cupcake tins, to make serving safer. Do you think this would work, especially if I used paper liners? Or would they dry out too much? I would keep an eye on the baking time, as I know it would be less. Also, do you think that substituting arrowroot or tapioca flour for the cornstarch could work? Or should I be safe and stick with cornstarch?
Shirley Braden says
Hi Martha Lee–Two readers have actually successfully used this recipe to make cheddar muffins.
One said: “Thank you so very much for this great recipe….instead of small loaf, made 4 muffins for my Mother-in-Law who is on a gluten-free diet. I never used any xanthan gum, as I found it difficult to find today–used your recipe to the line except for using the ‘freee’ brand of gluten-free flour, and added a tiny bit of buttermilk into the dough mix once all done- these turned out wonderfully! About 20 minutes. These are so moist and lovely tasting!”
Another said: “I made this up last evening to go along with chili, but I made the recipe as muffins instead. It worked great, and it only required 18 minutes to cook. Added 2 Tbsp. of almond milk, and used a lactose free cheddar cheese and 2 Tbsp. of nutritional yeast in the batter. They were easy to whip up and excellent!” Another option would be to use my Marvelous Cheese Muffins recipe.
The recipe doesn’t actually require cornstarch. You can use any gluten-free all-purpose flour mix. Carol’s gluten-free flour mix, which is in the Notes section of the recipe, does not include cornstarch. If you’re using my Two-Ingredient Flour Mix, I definitely recommend sticking with the cornstarch as one of the main ingredients.
Thanks for sharing your experience with subbing in guar gum for xanthan gum as well.
Good luck with whatever you decide to try! Happy holidays!
Shirley
Martha Lee says
Also, for anyone who can’t get xanthan gum, I have used guar gum interchangeably with it for years, and gotten same results.
Stephanie says
Have you tried cooking these in an instant pot?
I just bought a set of IP mini loaf pans, and this is the first recipe that really intrigues me!
I will definitely try this either way, but I’d love anyone’s thoughts on this.
Thanks in advance ~ Stephanie
Shirley Braden says
Hi Stephanie–It looks like this is your first time commenting. Welcome to gfe! 🙂 I don’t have any experience cooking this in the IP. My friend Johnna is an expert at IP cooking and has a great GF banana bread recipe that she makes in her IP. She uses a round cake pan but I imagine the overall concept would be the same. Perhaps reading her directions for her banana bread, as it’s a quick bread like this cheddar bread, will be helpful. Hope so! Fingers crossed that you’ll have success with your experimenting! I’d love to hear back from you if you have time.
Thanks,
Shirley
Jane says
I made one loaf to test it and was great. Used garlic powder and added some dried red onion flakes.
We liked it so much that I quadrupled the recipe and made 4 more loaves. Worked out fine. Will certainly make it ahain.
Shirley Braden says
Hi Jane–I love your feedback so very, very much! You have proved my point. Almost everyone tends to love this recipe so much that one loaf is simply not enough, especially a mini loaf, right? Garlic powder and red onion flakes are terrific additions. 🙂 Thanks so very much for taking the time to leave this wonderful comment. I greatly appreciate it!
Hope you have a lovely week! Thanks again,
Shirley
Suzanne says
Can you use Cup4Cup 1:1 Gluten Free Flour? I believe this has xanthan gum already in it.
I understand the cup4cup blend eliminates having to buy so many different ingredients. It is ready to go. I would appreciate your thoughts on this. Thank you.
Shirley Braden says
Hi Suzanne–Welcome to gfe. 🙂 Yes, if you use Cup4Cup, you don’t have to add additional xanthan gum. I don’t use Cup4Cup so I’m not sure how it will work in this recipe. That said, really any good gluten-free flour mix should work for this bread. Please report back with your results. Enjoy!
Shirley
Cathy Hatfield says
Is it possible to use an egg substitute such as flax “egg”?
Shirley Braden says
Hi Cathy–Welcome to gfe! 🙂 I think an egg substitute would work but have not personally tried it yet. If you try it, would you please report back. I will do the same of course.
Shirley
Mark Brumfitt says
Can you use doves g.f bread flour for this or doves plain flour how would I go about altering it.
Shirley Braden says
Hi, Mark–Welcome to gfe. 🙂 Although I’ve never worked with either of those flours, based on the ingredients in each, I’d recommend that you try Dove’s Plain Flour for this recipe. Fingers crossed! Please report back if you get a minute.
Thanks,
Shirley
Sarah says
This whipped up super fast and was delicious, my husband loved it! Only thing I would note is that it was slightly sweet even with cutting back on the sugar, which I wasn’t expecting. Next time I’ll cut it back further or even leave it out, but that’s just a matter of taste. I doubled the batch and made muffins (it made 6) and like others have said, that baked in about 18 minutes. Will definitely make again!
Shirley Braden says
Hi, Sarah–Welcome to gfe! 🙂 Thanks so much for reporting back. I suspect the sugar was added by Carol Fenster to balance the sharpness of some cheddar cheese but you’re welcome to leave it out. Others have reported doing that successfully. I’m glad your muffins version turned out so great and that your husband loved them! The super fast factor is a key one in the popularity of this recipe as well.
Thanks again for taking the time to comment! I really appreciate it.
Shirley
Maureen says
I just tried this in a mini miffin tin. Makes 12 and they are done in 10 minutes. What a treat! Now to restrain myself from eating them all. This will be used often. Thanks for the recipe.
Shirley Braden says
Hi, Maureen!–It looks like you’re new here. Welcome to gfe! 🙂 I love the idea of making this recipe as Cheesy Mini Muffins! Thanks so much for sharing here. I will definitely share your review on my gfe Facebook page so everyone can give the mini muffins a try!
Thanks again!
Shirley
Melissa says
Has anyone had success doubling this recipe and making it in a standard sized load pan?
Shirley Braden says
Hi, Melissa–It looks like you’re new here. Welcome to gfe! Yes, I and many others have doubled the recipe and used a standard-sized loaf pan. You will have to adjust the baking tiem some so make a note on the recipe once you figure out the baking time for a regular-sized loaf. (I will do the same here the next time I bake a full-sized loaf!) Hope you enjoy this bread as much as the rest of us!
Shirley
Bri says
Hi, can I use Bob’s Red Mill GF 1 to 1 or Robin hood all-purpose gf flour? Also can I use Shredded Italian cheese blend in place of Cheddar and parm?
Shirley Braden says
Hi, Bri–Welcome to gfe! 🙂 In theory you can use any gluten-free flour mix but as I stated in the recipe notes, with gluten-free flour mixes that contain more absorbent rice flours as these two flour mixes do, you’ll need to add more milk (dairy or dairy free) to make your batter work/pourable into the loaf pan. Read the recipe notes. As far as the cheese, I’ve used all kinds of cheeses successfully and gfe readers report the same so you should be good with the blend you mention. Enjoy!
Shirley