I’m so happy to share this gluten-free Cheddar Cheese Quick 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.
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 Quick Bread inside! 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.
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 and they’ve all resulted in delicious gluten-free Cheddar Cheese Quick Bread.
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 is always a lovely combo.
I also like the fact that this recipe is made in a mini loaf pan, which allows you to easily bake this gluten-free Cheddar Cheese Quick 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 the shorter baking time. There’s no need to wait longer than you have to for delicious gluten-free Chedder Cheese Quick 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.)
Gluten-Free Cheddar Cheese Quick Bread
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. 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."
- ½ cup Carol’s Gluten-Free Flour Blend (see recipe in notes; or use your favorite gluten-free flour mix)
- 1 tablespoon granulated sugar
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ½ tsp onion powder
- 1 large egg, at room temperature
- 2 tbsp unsalted butter, buttery spread, or coconut oil, melted and slightly cooled
- ½ cup (2 ounces) coarsely shredded or diced cheddar cheese or Daiya cheddar-style shreds
- 2 tbsp grated Parmesan cheese or soy Parmesan, divided evenly
- Milk (dairy or dairy-free), if needed (see notes)
- Place a rack in the middle of the oven. Preheat the oven to 375F. Generously grease a 3 ¼ x 5 3/4 -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. (Shirley here: If you’re using a more absorbent flour mix like my flour mix, which predominantly features rice flour and cornstarch, you may need to add milk at this point to make the mixture spreadable. See specifics in notes.)
- 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. Shirley here: This is important. If you’re using a more absorbent flour mix such as one which predominantly features rice flour and cornstarch like my flour mix, baking time can be far less, only about 20 to 25 minutes in my experience.)
- Cool the bread about 10 minutes in the pan on a wire rack. Remove the bread from the pan and cool for up to 20 minutes on the rack. Serve slightly warm.
Makes 4 slices (one 3 ¼ x 5 3/4-inch loaf).
Carol’s Gluten-Free Flour Blend
- 1 ½ cups brown rice flour (or sorghum flour)
- 1 ½ cups potato starch
- 1 cup tapioca flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place for up to 3 months.
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 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.
Originally published June 12, 2018.