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Gluten Free Cheese Bread

bread image
Gluten-free cheesy yeast bread with added savory seasonings for extra flavor. Slice and serve with butter, or enjoy with a sandwich.
Yield 1 (9×5-inch) loaf
2

Reviews

Ingredients

Wet Ingredients

  • 1 3/4 cups water (room temperature)
  • 3 large eggs (room temperature)
  • 3 tablespoons vegetable oil

Dry Ingredients

  • 2 cups white rice flour
  • 1 cup brown rice flour
  • 1/4 cup dry milk powder
  • 3 1/2 teaspoons xanthan gum
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon instant minced onion (optional)
  • 1 tablespoon poppy seeds (optional)
  • 1 1/2 teaspoons celery seeds (optional)
  • 1 1/2 teaspoons dill weed (optional)
  • 1 1/2 cups (6oz) sharp cheddar cheese (grated)

Instructions

  • Prepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside.
  • In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
  • In a medium bowl, whisk together all dry ingredients until thoroughly combined.
  • With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan(s). Cover; allow to rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 60 minutes for the 9×5-inch loaf; 30 minutes for the 2×5-inch loaves; use a toothpick to test for doneness. When baking is complete, remove pan(s) from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.

Notes

Get Bread Machine Method here.

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Review & Comments

Jeanette Murch | Reply

Could this bread be baked in a cast iron pan instead?

I just watched a video for a cheese bread that was baked in cast iron and it came out wonderfully crisp and baked through. I often have trouble getting GF breads in a loaf pan because the center often comes out doughy. I was thinking that in a cast iron pan, the dough would be nicely spread out and possibly bake more thoroughly.

Your thoughts?

Red Star Yeast | Reply

Hi Jeanette – I don’t see why not. Let us know if you try it!
Happy baking!

Pamela S | Reply

5 stars
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.

Stephanie B | Reply

5 stars
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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