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:
- 1 cup / 150g Buckwheat flour
- ⅓ cup / 100g Almond flour
- ⅓ cup / 50g Chia seed (ground)
- 1 large Egg
- 7 tablespoon / 100g Butter
- ½ cup / 150g Plain yogurt
- 1 tablespoon Baking powder
- A pinch of 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:
1. Grind almond and chia seed of necessary.
2. Pour buckwheat flour, almond flour and ground chia seed into a mixing bowl. Mix evenly.
3. Use room temperature butter. Slice the butter before putting into the mixing bowl.
4. Put egg, yogurt, some salt and baking powder into the mixing bowl as well.
5. Blend all ingredients together until they incorporated well.
6. 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.
7. Preheat oven to 356ºF / 180ºC.
8. Pour batter into the loaf pan.
Optionally stick some slices of cheese into it.
Then close it up nicely.
9. Put loaf pan into the preheated oven for half an hour.
10. Check in with a toothpick if it’s baked properly. Insert toothpick into the bread if it comes out dry the bread is ready. If it comes out sticky put it back for another 10 minutes or so. (It always depends on the oven.)
11. Optionally we may cut a handful of cilantro leaves, whisk it with butter and a pinch of salt for spreading it on the freshly baked bread.
- 1 cup / 150g Buckwheat flour
- ⅓ cup / 100g Almond flour
- ⅓ cup / 50g Chia seed ground
- 1 large Egg
- 7 tablespoon / 100g Butter
- ½ cup / 150g Plain yogurt
- 1 tablespoon Baking powder
- A pinch of 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
-
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.
-
Preheat oven to 356ºF / 180ºC.
-
Pour batter into the loaf pan.Optionally stick some slices of cheese into it. Then close it up nicely.
-
Put loaf pan into the preheated oven for half an hour.
-
Check in with a toothpick if it's baked properly. Insert toothpick into the bread if it comes out dry the bread is ready. If it comes out sticky put it back for another 10 minutes or so. (It always depends on the oven.)
-
Optionally we may cut a handful of cilantro leaves, whisk it with butter and a pinch of salt for spreading it on the freshly baked bread.
Pin it now enjoy later!
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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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!