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
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.
5 comments on “CHEDDAR PARMESAN QUICK BREAD”
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!
Hope you enjoy....it is good as a sweet quick bread too! Ina
[...] the white sauce. This is a good sauce for many casseroles as well. We had this served over my Parmesan Cheddar Quick Bread which I had made in the morning, then reheated in the oven just to a warm [...]
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.
Thanks Jacqlin. This is a versatile recipe. You could also sweeten it up with cinnamon sugar too!