Gluten Free Bread Recipe With Cheese
Craving for crumbs that are gluten-free? Check out this cheesy gluten free bread recipe, that’s as good as can be!
Gluten-free bread has become increasingly popular in recent years as more people are diagnosed with celiac disease or gluten intolerance. While it may seem like a modern phenomenon, the history of gluten-free bread actually dates back centuries.
In the ancient world, people made bread with a variety of grains, including wheat, barley, and rye. However, some people were unable to eat these grains due to digestive issues or allergies. To accommodate these individuals, bakers would use alternative grains such as rice, millet, or sorghum to make bread.
In the modern era, gluten-free bread became more widely available as people began to understand the connection between gluten and digestive issues. One famous person who has advocated for gluten-free eating is Novak Djokovic, the Serbian tennis star. Djokovic has credited his success on the court to his gluten-free diet, which he adopted after experiencing health issues.
Despite the popularity of gluten-free bread, there are still many misconceptions surrounding it.
What are some alternative flours that can be used to make gluten-free bread?
There are several alternative flours that can be used in gluten-free bread. Almond flour, coconut flour, quinoa flour, and tapioca flour are all popular options. These flours are naturally gluten-free and can be used to create a variety of breads, from dense and hearty to light and fluffy.
What are some common misconceptions about gluten-free bread?
One common misconception about gluten-free bread is that it is always healthy. While it is true that many gluten-free breads are made with nutritious alternative flours and are free from additives and preservatives, there are also many gluten-free breads that are highly processed and loaded with sugar and fat.
How can gluten-free bread be made without added sugars?
There are many ways to make gluten-free bread without added sugars. One option is to use natural sweeteners like honey or maple syrup in place of refined sugars. Another option is to use fruits like bananas or applesauce to add sweetness and moisture to the bread.
In conclusion, gluten-free bread has a long and varied history, and it has become an important part of many people’s diets. Whether you are gluten intolerant, have celiac disease, or simply choose to avoid gluten for other reasons, there are many delicious and nutritious gluten-free bread options available. By using alternative flours and natural sweeteners, you can enjoy bread that is both healthy and delicious.
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
- Grind almond and chia seed if 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.
- 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.
Enjoy!
F.A.Q.
What gluten-free flour is best for bread?
There is no one “best” gluten-free flour for bread, as it often depends on personal preference and the recipe being used. However, some commonly used gluten-free flours for bread include rice flour, sorghum flour, and teff flour.
Is it cheaper to make gluten-free bread or buy it?
It can be cheaper to make gluten-free bread at home, as store-bought gluten-free bread can be more expensive due to the cost of specialty ingredients and the extra labor required to produce it.
What is the main ingredient in gluten-free bread?
The main ingredients in gluten-free bread are gluten-free flours, such as rice flour, corn flour, or almond flour, along with binding agents like xanthan gum or psyllium husk powder to help the bread rise and hold together.
The Best Gluten Free Bread Recipe
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
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
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I tried this bread with some creamy pumpkin soup. It was a delight!
It is really awesome with pumpkin soup! Or in fact with anything really 😀
From now on this is my favorite bread!
There is no reason why it shouldn’t be! It’s delicious and healthy too!