This is a quick, easy and versatile bread….great served warm out of the oven with soups or stews.  You could also add diced rosemary, salt and pepper,  or for a sweet bread, add sugar,  cinnamon, and raisins - change up the cornmeal and add white rice flour or potato starch.
¼ cup cornstarch
¼ cup tapioca starch
½ cup brown rice flour
¼ cup cornmeal
1 rounded tsp. Xanthan Gum
2 tsp. GF Baking Powder
½ tsp. Baking Soda
½ - 2/3 cup grated aged cheddar cheese
a handful of Parmesan cheese
2/3 cup soy milk (or any milk)
1 Tblsp. Apple cider vinegar
1 egg
¼ cup cold butter
Preheat the oven to 425 degrees, and lightly grease an 8 or 9 inch round pan.
Whisk all of the dry ingredients in a bowl, until well combined.  Add in the butter, breaking up with a fork, until the butter is in small pieces.  Add the cheeses,  and using the fork stir to combine.
Whisk up the egg in a small bowl till light and fluffy.  Add in the soy milk, and apple cider vinegar.  Stir to combine, and pour into the dry ingredients.  I just mix with a fork until combined – don’t over stir.  Spread batter in a lightly greased 8 or 9 inch round pan and bake at 425 for 20-25 minutes.  Once baked, remove to a cooling rack and cut into slices, with a slather of butter on top, serve warm.

Ina Gawne
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  1. Wow, I think I might just have all of the ingredients in this recipe right in my cupboard - a first for a GF bread recipe! I'm going to put this on my list to try - thanks!

  2. This recipe is going in my KEEP &MAKE OVER & OVER File....yummy! I doubled it and made half in a "miniature loaf" muffin-type pan.

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May 15, 2010