This gluten-free cheese bread recipe is the savory loaf I make when I don’t want to put in any effort. It’s soft, springy, and oozing with cheddar and parmesan flavor. No yeast, no kneading, just mix, drop, and bake. It’s not only great for GF bread newbies, but when you want something easy to dunk in soup, toast with jam, or one epic grilled cheese. Honestly it’s hard to find a reason not to make it.
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Easiest Gluten-Free Cheddar Cheese Bread
If you are new to homemade bread making or feel intimidated by it all, this homemade gluten-free cheese loaf has it all going on. You can be a bread-making rock star in less than a hour and well on your way to trying out loads of gluten-free bread recipes that work.
Quick breads get their name because they come together so quickly. There is no yeast, no kneading, and no time waiting for dough to rise. Simply throw all the ingredients in a bowl, stir it up, and pop it in the oven.
The baking powder does the legwork for making it rise and within the hour you have a warm, cheesy bread ready to slice into to dunk in comforting soups, like slow cooker turkey chili or a hearty, classic old fashioned vegetable soup recipe.
My recipe uses sharp cheddar cheese mixed with parmesan, but honestly, I usually dump in whatever I have on hand. For a spicy kick add fresh diced jalapeños with pepper jack cheese. If using cheddar cheese, I do recommend the sharper the better and always freshly grated!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Seriously easy one bowl mix up
Ready for this easiness? In a large bowl whisk together the dry ingredients, then add in the cheese. In a separate bowl whisk together the buttermilk, egg, and melted butter. Stir the two together and done-zo.
Spread and bake
Transfer the dough to a greased bread pan and sprinkle with more cheese on top. I add more parmesan, but anything else can be added. Sometimes I will melt some more butter and drizzle that on top before baking too. Bake at 350℉ for about 45 minutes and serve warm cheesy slices!
Some gluten-free flours have cornstarch added so the dough will be thicker. You may be tempted to add more liquid to loosen the dough. If it’s necessary to work all the flour in, only add a splash at a time. Too much extra milk will lead to a gummy cheese bread.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Savory Gluten-Free Cheese Bread (No Yeast)
Ingredients
- 2 cups gluten free all-purpose flour, (I use and recommend Cup4Cup gluten free flour)
- 4 teaspoons baking powder
- 1 ½ teaspoons garlic powder
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ cups extra sharp cheddar, freshly grated
- ½ cup freshly shredded Parmesan cheese , divided
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted and cooled
Instructions
- Preheat oven to 350ºF. Liberally grease a 8 ½ X 4 ½ loaf pan and set aside.
- In a large bowl whisk together flour, baking powder, garlic powder, dry mustard, salt, and pepper. Stir in grated cheddar cheese and ¼ cup parmesan cheese, reserving rest for topping.2 cups gluten free all-purpose flour, 4 teaspoons baking powder, 1 ½ teaspoons garlic powder, ¼ teaspoon dry mustard, ½ teaspoon salt, ⅛ teaspoon pepper, 1 ½ cups extra sharp cheddar, ¼ cup freshly shredded Parmesan cheese
- In a small bowl whisk together buttermilk, egg, and melted and cooled butter. Pour into flour mixture and stir until no dry flour remains, until just combined.1 cup buttermilk, 1 large egg, 2 tablespoons butter
- Transfer the dough into prepared baking pan. Smooth down evenly and top with remaining Parmesan cheese.¼ cup freshly shredded Parmesan cheese
- Bake for 45-50 minutes or until toothpick inserted in middle comes clean. Cool in pan for 5 minutes then turn onto wire rack to cool completely.
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This is my go to bread recipe! It is great fresh from the oven with butter or pan-toasted with breakfast.
Hi Lenore,
I’m so glad this recipe has become a favorite. Thank you so much for taking the time to write!
Best,
Melissa
This bread is really good! Great flavor and texture!
Thanks so much for the recipe.
Hi Lisa,
Thanks for writing! I’m so glad you enjoyed the bread, but really, is there anything better than homemade bread?!
Melissa
Thank you for the recipe! I used Bob’s Red Mill GF 1 to 1 flour and the batter came out more like what you’d want for scones. I’m wondering if the flour caused the problem or if I mismeasured something. The flavor was excellent, but I had to bake them into biscuits because it just wasn’t even close to bread batter. They were yummy, but I’d love to try this again for loaf bread.
Hello,
Thanks for writing. Way to improvise! GF flours are tricky to work with because they all contain different ratios of ingredients. When testing the recipe I used Cup 4 Cup gluten free flour, but I don’t think there should have been that much of a difference. Bob’s Red Mill is heavier on the rice flours, while Cup 4 Cup is heavier on cornstarch. In the future you can add 1/4-1/2 cup more buttermilk (it may need to bake longer) and increase the butter by 1 tablespoon. I will test the recipe with Bob’s Red Mill, though, and get back to you. Perhaps one of the “liquid” ingredients was forgotten? I know I’ve done that way more than I’d like to admit. 😳
Best,
Melissa