Gluten Free Bread Recipe With Cheese

Craving for bread on a gluten-free diet? What about some cheese filled bread that crumbles on the taste buds soothed with creamy butter?

This almond flour recipe consists of free range egg, plain yogurt and baking powder to make it a soft and delicious low carb appetizer. We also come up with a new habit recently. We love butter utterly. But to give it a twist we blend it with some salt and herbs. We used a handful of fresh cilantro and the taste of the butter become a perfect match with our best gluten free bread so far.

Ingredients

• 1¼ cups / 150g Buckwheat flour
• 1 cup / 100g Almond flour
• ⅓ cup / 50g Chia seed (ground)
• 1 medium / 50g Egg
• 3 tablespoons / 50g Butter
• ½ cup / 125g Plain yogurt
• 1 tablespoon / 10g Baking powder
• 1 teaspoon / 5g Salt
• Optionally slices of cheese of preference (to make it more delicious and give it a twist, cut some cheese into sticks and put it inside the batter)

How to make Gluten free bread

1. Grind almond and chia seed if necessary. Pour buckwheat flour, almond flour and ground chia seed into a mixing bowl. Mix evenly.
2. Use room temperature butter. Slice the butter before putting into the mixing bowl. Put egg, yogurt, some salt and baking powder into the mixing bowl as well.
3. Blend all ingredients together until they incorporated well.
4. Get the loaf pan ready. In case of a non silicone tray parchment paper needs to be cut into it or some butter smeared all over the pan before pouring the batter into it. Pour batter into the loaf pan.
5. Optionally stick some slices of cheese into it then close it up nicely.
   
6. Put the dough into the 356ºF / 180ºC preheated oven then bake until the top starts to get golden brown, about 30 minutes. Try it with a handful of freshly cut cilantro leaves whisked with butter and a pinch of salt.

Enjoy!

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5 from 4 votes

The Best Gluten Free Bread Recipe

Craving for bread on a gluten-free diet? What about some cheese filled bread that crumbles on the taste buds soothed with creamy butter?

Course Appetizer, Side Dish

Cuisine Gluten free, Low carb recipe, Sugar free recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Calories 187kcal

Author SunCakeMom

Ingredients

• ▢ 1¼ cups Buckwheat flour
• ▢ 1 cup Almond flour
• ▢ ⅓ cup Chia seed ground
• ▢ 1 medium Egg
• ▢ 3 tablespoons Butter
• ▢ ½ cup Plain yogurt
• ▢ 1 tablespoon Baking powder
• ▢ 1 teaspoon Salt
• ▢ Optionally slices of cheese of preference to make it more delicious and give it a twist, cut some cheese into sticks and put it inside the batter

US Customary - Metric

Instructions

• Grind almond and chia seed of necessary. Pour buckwheat flour, almond flour and ground chia seed into a mixing bowl. Mix evenly.
  
• Use room temperature butter. Slice the butter before putting into the mixing bowl. Put egg, yogurt, some salt and baking powder into the mixing bowl as well.
  
• Blend all ingredients together until they incorporated well.
  
• Get the loaf pan ready. In case of a non silicone tray parchment paper needs to be cut into it or some butter smeared all over the pan before pouring the batter into it. Pour batter into the loaf pan. Pour batter into the loaf pan.
  
• Optionally stick some slices of cheese into it then close it up nicely.
  
• Put the dough into the 356ºF / 180ºC preheated oven then bake until the top starts to get golden brown, about 30 minutes. Try it with a handful of freshly cut cilantro leaves whisked with butter and a pinch of salt.
  

Nutrition (per serving)

Calories: 187kcal (9%) | Carbohydrates: 13g (4%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg (11%) | Sodium: 266mg (12%) | Potassium: 110mg (3%) | Fiber: 4g (17%) | Sugar: 1g (1%) | Vitamin A: 227IU (5%) | Vitamin C: 0.1mg | Calcium: 127mg (13%) | Iron: 1mg (6%)

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