A Tradition in Family Baking

Gluten Free Cheese Bread

5.0 from 2 reviews
Gluten Free - Cheese Bread
THIS RECIPE MAKES 1 LOAF
Ingredients
Wet Ingredients
  • 1 + ¾ cup Water
  • 3 Eggs
  • 3 TBSP Vegetable Oil

Dry Ingredients
  • 2 cup White Rice Flour
  • 1 cup Brown Rice Flour
  • ¼ cup Dry Milk Powder
  • 3+1/2 tsp Xanthan Gum
  • 1 tsp Salt
  • 2 TBSP Sugar
  • 2+1/4 tsp Active Dry Yeast
  • 1 TBSP Instant Minced Onion (optional)
  • 1 TBSP Poppy Seeds (optional)
  • 1+1/2 tsp Celery Seeds (optional)
  • 1+1/2 tsp Dill Weed (optional)
  • 1+1/2 cups (6 oz) Sharp Cheddar Cheese, grated
Instructions
BREAD MACHINE METHOD

  1. Combine wet, room temperature ingredients; pour into baking pan. All dry ingredients, including the Active Dry Yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.

  2. Select a NORMAL or BASIC cycle; start machine. For bread machines with a BAKE ONLY cycle, select the DOUGH cycle for mixing and rising. Press STOP when the cycle is complete; then select the BAKE ONLY cycle to complete the bread. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.

  3. When the bake cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.

MIXER METHOD

  1. In a mixing bowl, combine wet, room temperature ingredients and mix well. All dry ingredients, including the Active Dry Yeast, should be thoroughly blended together before adding to the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.

  2. With the mixer on a low speed, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes. Pour batter into three 2 x 5-inch greased bread pans or one large 9 x 5-inch loaf pan; allow to rise approximately 1 hour. Bake at 375°F for 30 to 60 minutes respectively; use a toothpick to test for doneness.

  3. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing.

  4. NOTE: You can substitute Instant (Quick Rise) in place of Active Dry Yeast in gluten free recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: substitute equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit Gluten Free tips and Lessons in Yeast & Baking for more information.
 

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2 Comments
  1. First let me say that my family LOVES this bread. It’s okay sliced, but it is absolutely incredible toasted; no butter required. This will definitely be a regular at our house!

    This was my first attempt at gluten-free bread making, so I was unpleasantly surprised at the gooey dough, and at how much time it took to nurse the dough through the bread machine mixing process (can’t just toss the ingredients into the bread pan and push the START button). When I saw how wet the resulting dough was, I transferred it to a bread pan and baked it in my oven.

    A word of warning—I used the 9×5 pan suggested, and within 30 minutes, the dough had topped the pan and was cascading down the sides. Had I known how much was going to drip out, I would have put the excess in another small pan to bake it. Instead, I ended up dumping about a cup of dough in the compost.

    Now that I have been christened, and have a better idea of what is involved, I will do things differently in the future. I will use a mixer, and a larger bread pan, and will watch the rising dough closely and put the bread in the oven as soon as it rises slightly above the pan.

  2. This is my family’s favorite Gluten Free bread. When I share it with others they want to know how to make it. I make it with and without the cheese. If you leave the cheese out you do not need to change a thing. It makes the best sandwich bread, toast and french toast. Thank you for this recipe! It saves me from the high priced – small loaf breads at the store.

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