“I have way too many delicious gluten free breads… I’m not sure which one to make next” — said no person ever! Too many delicious gluten free breads?! Tell me where to go!
While I am still working my way through hundreds of gluten free bread recipes (not to mention the several hundred I’ve published here on the website), I still have so many more to prep, bake and test [eat] ?. But for all the ones that I share here, there are an equal number that are complete flops.
What I can promise you about this recipe though, is that it is not a flop. It is a win. It’s actually a double win because it’s the kind of bread that you can serve to dinner guests and they will compliment you on it.
This gluten free cheddar cheese bread for the bread machine will have your guests asking you for the recipe.
Just look at these slices. Oh. my.
Chock full of high quality cheddar cheese and perfectly seasoned with herbs and spices, this large loaf gets a solid two thumbs up.
The recipe does take a good while from start to finish. A very long tease if you will. But the good thing is that it’s a set it and forget type bread recipe, which, let’s face it, there’s not that many of those types of recipes out there – especially with gluten free baking – so when I find one that I can do the prep work beforehand, start it, then come back and have a freshly baked loaf, I don’t mind the wait. Or least I don’t mind it as much. And I don’t think you’ll mind it as much either.
Gluten Free Cheddar Cheese Bread
Ingredients
WET INGREDIENTS
- 3 eggs
- 1 ½ cups water
- 2 Tbsp. Vegetable oil
DRY INGREDIENTS
- 2 ¼ tsp. Active dry yeast
- 2 cups white rice flour
- 1 cup brown rice flour
- ¼ cup dry milk powder for a dairy free option, try DariFree
- 2 Tbsp. white sugar
- 1 Tbsp. poppy seeds
- 1 ½ dried dill weed
- 3 ½ tsp. xanthan gum
- 1 tsp. salt
- 1 ½ cups shredded sharp Cheddar cheese try Daiya for a dairy free option
Instructions
- In a medium bowl, combine the room temperature wet ingredients and mix well.
- In a large bowl, mix together all the dry ingredients. Use a wire whisk to make sure it’s all thoroughly mixed.
- In the pan of your bread machine, add the wet ingredients first, then add the dry ingredients on top.
- Select setting 3 – whole wheat setting – and press start.
- For the first 5 minutes or so, keep a spatula handy to push the mixture down and make sure it’s mixing well.
- This setting should be about 4 hours – after it’s done, remove the beautiful, long awaited loaf from the pan and let it cool on a wire rack.
Notes
- Mix the dry ingredients and wet ingredients separately before adding to the bread machine pan.
- Check the batter as it's mixing to scrape down any flour.
- Remove the bread from the bread machine pan after 5 minutes of cooling.
Nutrition
Want more delicious bread recipes? Check out this Gluten Free Dinner Rolls Recipe next!
Debbie T.
How can I adapt this to not using a bread machine–don’t own one and don’t want to. Thanks!
C.J. Brady
Hi Debbie,
Thanks for the comment!
I haven’t made it without using a bread machine, but you could try mixing the wet and dry ingredients as directed. Then combining them together, spreading it in the pan and letting it rise, then baking.
Try the oven temp at 400.
Fair warning – I haven’t made it this way, but I’d love to hear how it turns out!
Thanks!
Joyce
This looks amazing! I don’t have a bread machine, what are the directions for making the bread without one?
C.J. Brady
Hi Joyce,
Thanks for the comment!
I haven’t made it without using a bread machine, but you could try mixing the wet and dry ingredients as directed. Then combining them together, spreading it in the pan and letting it rise, then baking.
Try the oven temp at 400.
Fair warning – I haven’t made it this way, but I’d love to hear how it turns out!
Thanks!
Neva
So you can do this in a machine that does not have a gluten free setting? Would it work as a high type loaf as opposed to a long loaf?
C.J. Brady
Hi Neva,
Thanks for the comment!
Yes, actually all my recipes (to date) were created using a bread machine that does not have a GF setting! I might spring for a new one in the future, but it works great for now.
The loaf size is pretty much the same as the pan size dictates how long it will be.
Hope that helps!
Nancy D
I am wondering if anyone has tried this yet without a bread machine? How did it turn out? Also, does it matter what size machine you have? I know my mom’s is an older one and the loaves were always on the shorter side. Would love to make this Saturday!
Christine
Hi Nancy,
Thanks for asking – I’m not sure how it would turn out without a bread machine. I will say however, that my bread machine is about 15 years old and makes an amazing loaf of bread! So if your mom’s is close to that age, this recipe should work wonderfully.
Hope that helps!
Christine
Kenna B
I got an old bread machine for free & decided to give it a go with this recipe. I used a GF flour that’s 1-for-1 substitute for regular flour. So, I omitted the xanthan gum (because it’s included in the flour mix). I also added 1.5 tsp of garlic (which is amazing). The bread is what I have missed most about being GF… it’s dense and moist and delish! One problem, and hence my question… the middle fell. So my loaf looks a bit like a volcano with steep sides and a sunken middle. Don’t get me wrong, it’s delish, but I’m wondering what might cause that.
Kenna B
Sorry, forgot to mention that I’m in Denver… so maybe I need to reduce the water?
Christine
Hi Kenna,
Awesome – I’m a big fan of garlic too 🙂 So a sunken middle is definitely an issue with GF breads in general. And yep, you’re spot on… start with the liquid. Try reducing it by 2 Tablespoons (this often fixes the problem). The flour could be another culprit too – I didn’t test out other flour options. But start with the liquid and see if that works. My loaves in my bread machine usually a slight fold or dip in the middle too, so it’s not uncommon 🙂
Hope that helps!
Christine