Gluten Free Cheese Batter Bread

Only the best stuff on earth. OK so I stole that slogan. This bread really is VERY good. I don't know if many of you realize this but we really don't eat much bread around here. That is mainly how I can get away with a purely starchy mix of flour to begin with. So imagine my shock when I realized that the whole loaf was gone by dinner's end. It was that good!!! In fact, it smelled so good in the oven that we started breaking bits off while it was still baking. LOL. I think you should toy with this recipe and add more seasonings.  If you did not have young kids like me, you may even get away Fresh garlic maybe?  Every time we have an Italian meal from this moment forward, I will not longer feel sorry that I can't seem to master a good bread stick.

3/4 to 1 cup cup Warm Water (105 to 110 degrees)
2 Tablespoons Oil
2 Tablespoons Sugar
2 1/2 teaspoons Yeast
2 egg whites
1 whole egg
1/2 teaspoon Vinegar
1 teaspoon Salt
1 teaspoon Baking Powder
2 teaspoons Xanthan Gum
1 cup Tapioca Starch
3/4 cups Brown Rice Flour
1/4 cup Potato Starch
1 1/2 cup Grated Sharp Cheddar

Preheat oven to 170 degrees. Once preheated turn oven off.
Lightly grease an 8 x 4 bread pan.Aqq

  • Add 3/4's Water, 1 tablespoon Sugar, Yeast into a small bowl or measuring cup.  Fill additional water to make a total of 1 cup.   Mix until combined.
  • Allow water to sit while yeast starts to get foamy.
  • Meanwhile, add Egg Whites and 1 tablespoon sugar into the mixing bowl.  Whip for approximately 1 minute or until it develops a soft peak.
  • Next add whole egg and fully incorporate.
  • Add Oil, Vinegar, Xanthan Gum, Salt, Baking Powder and Flours in mixer with whip attachment and whip for 3 or 4 minutes.
  • Gently fold in cheese. Pour into 8x4 baking pan. Use oiled hands to smooth over top if a pretty top is desired.
  • Place in warmed oven to rise about 1 hour (I warm my oven to 170 degrees and then turn oven off).  Allow to rise only until just slight above top of baking pan.  This will take anywhere from 35 minutes to 1 hour.  Keep checking.
  • Once fully risen, keeping dough in the oven, turn oven on to 350 degrees and set timer for 70 minutes. (This is NOT a typo. I have come to learn that the longer baking time helps the bread not to collapse.)
  • Take out of the oven and out of the pan and let rest on cooling rack onto bread is room temperature.
  • Slice with electric knife and freeze what you will not need immediately.

  • Rise time is approximate. In rising, bread should not rise beyond just slightly above top of the pan.
  • Don't rush the cooling step, it needs to cool properly or you will squash the bread.
    I will be linking this to:
    Slightly indulgent Tuesday at Simply Sugar and Gluten Free

    Popular Posts