Gluten-Free Cheddar Cheese Bread
By America's Test KitchenPublished on May 24, 2019
Time
1¼ hours, plus 1 hour cooling
Yield
Makes 1 loaf
Ingredients
Before You Begin
A mild, soft Asiago cheese, crumbled into 1/4- to 1/2-inch pieces, is a nice substitute for the cheddar. Grate the Parmesan on the large holes of a box grater; do not grate it fine or use pregrated Parmesan. The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 81/2 by 41/2-inch loaf pan with vegetable spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.
- Whisk flour blend, baking powder, baking soda, salt, pepper, and cayenne together in large bowl. Stir in cheddar, breaking up any clumps, until coated with flour mixture. In separate bowl, whisk together sour cream, melted butter, and eggs until smooth. Using rubber spatula, stir sour cream mixture into flour mixture until thoroughly combined (batter will be heavy and thick).
- Scrape batter into prepared pan, smooth top, and sprinkle remaining 1/2 cup Parmesan evenly over loaf. Bake until deep golden brown and toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking.
- Transfer to wire rack and let bread cool in pan for 10 minutes. Remove loaf from pan and let cool on rack for at least 1 hour before serving. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes.
Time
1¼ hours, plus 1 hour coolingYield
Makes 1 loafIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
These loaves are typically dense, so we knew we were going to rely heavily on leaveners. Baking powder alone wasn’t enough to give this springy dough the right lift, but the addition of a small amount of baking soda did the trick. Tangy sour cream along with cayenne and ground black pepper complemented the sharp cheddar perfectly.
Before You Begin
A mild, soft Asiago cheese, crumbled into 1/4- to 1/2-inch pieces, is a nice substitute for the cheddar. Grate the Parmesan on the large holes of a box grater; do not grate it fine or use pregrated Parmesan. The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 81/2 by 41/2-inch loaf pan with vegetable spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.
- Whisk flour blend, baking powder, baking soda, salt, pepper, and cayenne together in large bowl. Stir in cheddar, breaking up any clumps, until coated with flour mixture. In separate bowl, whisk together sour cream, melted butter, and eggs until smooth. Using rubber spatula, stir sour cream mixture into flour mixture until thoroughly combined (batter will be heavy and thick).
- Scrape batter into prepared pan, smooth top, and sprinkle remaining 1/2 cup Parmesan evenly over loaf. Bake until deep golden brown and toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking.
- Transfer to wire rack and let bread cool in pan for 10 minutes. Remove loaf from pan and let cool on rack for at least 1 hour before serving. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments