When it comes to developing new gluten-free recipes in my kitchen, I must admit, I enjoy playing with bread recipes. Although I’ve had a fair amount of success with cakes, like the Devil’s Food Cake, I do find it more difficult to get the right texture when it comes to cake. I am still trying to develope a gluten-free white cake recipe that has just the right texture & crumb, I was close last time, but not quite there. But, when it comes to breads, I have an easier time figuring out what I need to do to make the the dough look and feel the way that it should, and quite often have success on the first try. This recipe for Gluten-Free Cheddar and Beer Bread is one of those success stories.
I have heard quite a bit about no-knead breads in the past. Books, like Healthy Bread in Five Minutes a Day (which also includes a chapter on gluten-free breads), have helped people to realize that baking fresh bread does not need to be a difficult, time-consuming task. Instead, you simply mix your ingredients together, let the dough sit on the counter for a few hours, form into loaves, let it rest again, and then bake it. Those are the same steps that I used to accomplish this savoury loaf that I am sharing today.
But first, I would like to introduce the star of this delicious bread recipe – my new 3-quart enameled cast aluminum Dutch Oven from Nordic Ware. I received this pot, along with a braising pan and a chicken leg griller, as a gift from Nordic Ware, who is one of the sponsors of the upcoming Food Bloggers of Canada Conference that I am attending. When I looked at the Dutch Oven, I thought – I could make a great stew in that. But, then my mind turned to bread instead. I’ve heard of breads being baked in pots with heavy, fitted lids, but had never tried it. Baking the bread in a Dutch Oven traps the moisture in the pot while the bread bakes, giving you a beautiful, crispy crust on the outside of the bread, but a nice, chewy inside. Similar to steam injection that the professionals use for crispy baguettes and brioche. After experimenting with it, I can tell you first hand, it works beautifully, even with gluten-free breads.
This Nordic Ware Dutch Oven worked beautifully to bake this bread in. The Dutch Oven is enamel coated, so no sticking, even if the dough had touched the sides. However, my favorite thing about this Dutch Oven is it’s weight. It works as well as a cast iron pot, but it is not nearly as heavy as cast iron. It is still easy to lift & carry, even if would be full of a delicious stew.
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No special equipment is required to make this gluten-free crusty savoury bread. If you have a wooden spoon, you’re set! If you don’t have a Dutch oven, don’t fret – any heavy pot with a tight fitting lid will work well. Just be sure that the knob on the lid is safe to 425°F.
Yields 2 one pound loaves
Ingredients:
- 1 cup (120 grams) brown rice flour
- 1 cup (130 grams) sorghum flour
- 1/4 cup (50 grams) potato starch
- 1 cup (110 grams) tapioca starch
- 1 Tablespoon (10 grams) xanthan gum
- 1 Tablespoon (12 grams) rapid rise yeast
- 2 teaspoons (10 grams) salt
- 1 1/2 cups (115 grams) shredded cheddar cheese
- 4 onion greens, chopped (about 1/4 cup)
- 1 teaspoon (7 grams) liquid honey
- 1 1/3 cup gluten-free beer, room temperature (I used Redbridge Beer, you can use water, it just won’t have quite the same flavour)
- 2 large room temperature eggs, slightly beaten
- 3 Tablespoons (14 grams) olive oil
Instructions:
- In a large mixing bowl, stir together the brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, rapid rise yeast, salt, cheese, and onion greens.
- In a smaller mixing bowl, whisk together the honey, gluten-free beer, eggs, and olive oil.
- Pour the wet ingredients into the dry ingredients, and stir just until everything is evenly mixed.
- Loosely cover the bowl with a lid or plastic wrap, and let it sit on the counter for 2 hours.
- After the two hours, divide the dough into two*. You want to work gently, so that you do not break all the air bubbles that have just formed in the dough. Carefully place each ball of dough onto its own piece of parchment paper (about 14″x14″). Wet your hands with water, and smooth each ball of dough into a ball shape. Cover loosely with plastic wrap, and let rest on the counter for another 90 minutes.
- 30 minutes before you are ready to bake your bread, preheat your oven to 425°F. Place two Dutch Ovens (or other heavy pot) into the hot oven, and let it heat for at least 15-20 minutes.
- Using a serrated knife dipped in water, cut 3 or 4 slashes across the top of the loaf (optional, but gives it a nice look)
- Remove the preheated Dutch Ovens from the oven, and carefully place the bread dough, on the parchment paper, into the Dutch Oven (one loaf per Dutch Oven). Be careful, the Dutch Ovens are very hot at this point.
- Place the lids on the pots, and place the pots into the oven. Bake at 425°F for 20 minutes. Remove the lids, and continue baking for another10-15 minutes, or until the internal temperature of the bread, using an instant read thermometer, is 205°F.
- Remove bread from the Dutch Oven, and place on a cooling rack. Allow bread to cool for at least 10 minutes before slicing. Store cooled bread in an airtight resealable bag.
*NOTE: If you only wish to bake one 1-pound loaf, leave half of the bread dough in the bowl, cover, and refrigerate. The dough can be refrigerated for up to 7 days. When you want to bake the second loaf, remove dough from fridge, gently place on a sheet of parchment paper, shaping and smoothing it with hands that have been wet with water. Loosely cover with plastic wrap, and allow to rest on the counter for 2 hours before baking. To bake the bread, follow the same instructions as if you were baking immediately.
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Disclosure: I received the Nordic Ware products as a gift, however, the opinions expressed are my own. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Mardi (eat. live. travel. write.) says
Jeanine this looks fabulous!!! I’m just getting started with bread making so am not quite ready to take on gluten free bread but when I am, this will be where I turn!
Jeanine says
Thanks, Mardi! I’ve had better luck baking gluten-free breads than I ever did baking wheat-based breads. Maybe since I didn’t have the need, I lacked the drive to learn. 🙂
Judy says
I wonder if anyone has used the Robin Hood Gluten Free Flour Blend? I am going to make a few gluten free recipes for Christmas Dinner for my daughter. I think it will work out for gravy too.
Jeanine Friesen says
I haven’t played with that blend at all, Judy.
Judy says
Thank you so much.
Jeanine Friesen says
You’re welcome!
Caroline says
I purchased the Robin Hood flour mix hoping it would be a good all purpose gf flour for kitchen. I’ve tried it numerous times and no one likes the taste or texture. There are 7 people who have to eat gluten free in our family and I have been cooking this way for 12 years. We find that there is no 1 blend that is best. Most of our recipes have a few different flours/starches that work well for that particular recipe. Enjoying your blog!
Marisa says
I would eat this even though I’m lactose intolerant!
Jeanine says
You can always use a dairy-free cheese, or even omit it all together, it will still work great!
Ligea says
This is definitely the next recipe I’m going to try! Looks delicious!
Jeanine says
Thanks, Ligea!
Louanne says
Love being able to make a beer bread again! Do you think I could sub in Better Batter for the flours? Would I not add the xantham gum?
Jeanine says
Hi Louanne! I’m not sure how Better Batter would react, I have never used it, sorry! You’re welcome to try though. If it doesn’t have xanthan, add it, and if it does, I would still add another 1 1/2 teaspoons. Breads just need more xanthan than other things. 🙂
Julie P says
I have an all-purpose g/f baking flour, which includes all the different flours you listed. I’ll give it a go and let you know how it turns out. 🙂
Jeanine says
I’d love to hear how it works for you, Julie!
Karin Goodman says
This looks amazing. One question – you say to shape 2 balls, do you bake one at a time? Or put both in the same dutch oven?
Jeanine says
That is a fabulous question, Karin! One that had crossed my mind as I was trying to write up the recipe clearly (which I obviously failed at). 🙂 I used two dutch ovens, one for each loaf. You could use any pot with a lid, or bake only one loaf at a time, and keep the dough in the fridge until another day.
Jeanine Friesen says
I actually used two dutch ovens, Karin.
Megan @ Allergy Free Alaska says
This looks SO GOOD, Jeanine! I wish I could have diary, because this most definitely would be on my must make list!
Thank you for posting the info on the Nordic Ware Dutch Oven. I had never heard of that brand before, but it looks like something I’d be interested in. I have a Lodge Dutch Oven, and love it, but it just hasn’t stood up to all of the baking/cooking I do in my kitchen. It’s been beat up! I’m curious how these would rate when compared to the Lodge brand (after repeat use)? I might have to invest in one down the road!
Hugs,
Megan
Jeanine Friesen says
I haven’t used my Nordic Ware long, but I really like it so far!
Rach@twolicious says
I have had a recipe for a gluten free bread that used beer. I’ve been putting it off as it is not that easy to find a gf beer in our town.
I think I’ll have to get some now, you’ve given me the motivation. At least I’ll have a couple of beer recipes to try, I see you have a beef and beer stew which might be a nice autumn dinner.
Thank you.
Oh btw what makes your cheddar so orange? Pardon my ignorance. Our cheddar is a pale yellow, even aged.
Jeanine Friesen says
Haha, Rach, I think that the manufacturers just colour our cheese orange. 🙂 I can buy cheddar curds in white or orange, yet they are the same kind of cheese. Odd, huh? Marketing, I guess.
Margaret says
Looks delicious. Glad it can be made without the beer, not one of my favorite flavors.
Jeanine Friesen says
I think it should work without the beer, I know a few other people have made it that way already.
Laureen @FoxKitchen says
I have tried to convert an old wheat Beer Bread recipe to gluten free but my attempts have not been successful. Maybe with your recipe I will have better luck 🙂
Love the Nordic Ware…nice gift, lucky you!
Jeanine Friesen says
I’ve played around with beer in some baking. I’ve heard from a reader that they squished this dough down and used it as a pizza crust too. now that sounds amazing!
Bridget Oland says
Great way to use the new pot! I love this recipe and have all the ingredients so am going to give it a try. I’ll substitute molasses for the honey and see how it goes.
Jeanine Friesen says
I’m sure the molasses substitution would work great, Bridget! 🙂
Annette says
Best tasting gluten free bread ever……………there’s no turning back! I really like the idea of using it for a pizza crust as well.
Jeanine Friesen says
Ah – I’m so glad that you guys liked it, Annette! Your pics on FB looked great, but wasn’t sure what you thought of the taste. Wouldn’t it make an amazing pizza crust? Fantastic idea, wish I’d thought of it. 😉
Kim says
This looks delicious….But where in Winnipeg can I get a Nordic Ware dutch oven. ( I don’t own any dutch oven but like the looks of this ones)….I think I am going to give this recipe a try…thank you.
Jeanine Friesen says
Hi Kim! Apparently “The Happy Cooker” is a Nordicware distibutor – http://thehappycooker.ca/
If you ever head down to Minneapolis, that is where Nordicware is made, and they apparently have a factory outlet there as well. I’m hoping to make a visit this summer.
And if you have to order it online, shipping won’t be ridiculous either, because they are cast aluminum, not cast iron, so they aren’t super heavy.
Melissa says
I made this bread today and boy is it delicious!!! This is the best bread I’ve ever had!! Thank you so much for this recipe!! I can’t wait to eat this with a bowl of tomato soup!!
Jeanine Friesen says
Mmm… this bread SCREAMS for a nice hot bowl of soup! Glad to hear you’re enjoying it, Melissa, thanks!
calli says
Thank you so much for this recipe!!! My friends and I loved it, even though I switched ingredients for what I had on hand (sundried tomatoes and feta instead of cheddar and onions). It tasted like REAL BREAD!!! I don’t know if I’ll attempt any other GF bread recipes because this is a wonderful base for experimentation. You made my weekend. Thanks again!
Martha says
You mentioned in your intro at the top of the page that you are having trouble making the perfect white cake… I have the secret! No matter the recipe, double the baking soda and just before you pour your batter into the pan, fold in 1/2 cup of plain greek yogurt. The acidity in the yogurt activates the baking soda and your batter will rise before your eyes! Into the hot oven it goes and when it’s baked you’ll have the most moist, fluffy white cake. I was so excited when I accidentally discovered this trick. I was trying to keep my cake from dying out after it was cooked, the extra protein from the greek yogurt is a bonus too!