The most incredible Gluten Free Cheese Bread recipe with added walnuts and wild garlic. This wholegrain bread has a moreishly soft texture and perfectly balanced flavour that is impossible to tell apart from its wheat-based rivals. Make as a loaf and/or rolls.
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Quite probably the best Gluten Free Cheese Bread you’ll ever eat…
OMG. THIS bread is amazing. Gluten Free Cheese Bread that is soft, perfectly doughy, rich with flavour, made with healthy, protein-rich gluten free flours and impossible to tell apart from its wheat-based rivals. Am I dreaming? I think not… But I promise that this is yet another game-changer at GFHQ. And for those who make it, your bread-eating is about to go up a level…
I have it on good authority (well, hubbie the gluten-eater), that this bread is at least as good as wheat bread. In his words… ‘you’ve really got this gluten free bread thing sussed’. And I have to agree… This is not bread that you eat because you need something to hold a sandwich together… This is bread that you eat because it is truly enjoyable. And frankly, it’s hard to stop at one slice… So, grab a knife, a packet of butter and sit with a whole loaf… Close your eyes and savour. This my lovely Coeliac and gluten free friends, is a gift shared with my love.
Gluten Free Cheese Bread recipe with added Walnuts
The recipe for Gluten Free Cheese Bread shared below has added walnuts and wild garlic… Although both are optional.
Walnuts pair perfectly with cheese and bring a lovely nutty crunch to the bread. For extra earthiness, they are even more rich and delicious if toasted first. But this too, is optional. Whether the nuts are chopped small or left larger is a matter of personal preference. I simply break mine into largish pieces by hand so that they are clearly definable when the bread is cut.
For extra ‘walnuttiness’, there is also the option to substitute the sunflower oil in the dough for walnut oil. It may be a little more expensive, but it gives this gluten free cheese bread even more of an artisan quality, with a walnut hit completely infused throughout the dough.
What is wild garlic?
Wild garlic is an absolute treat. Totally different from the usual culinary garlic bulbs we know and love, it grows wild in damp woodland areas from late winter and into spring. It is often available in local UK grocers when in season and is more than worth snapping up.
The smell of wild garlic is unmistakable… But it has a more subtle and less harsh flavour than normal bulb garlic. It is also picked or sold as pointed green leaves, which can be eaten both raw and cooked. It’s subtlety and versatility make it perfect for ripping into pieces and squirrelling into the cheese bread dough… An unmistakable but gentle infusion of garlicness, accompanied by little green pockets of taste explosion in the crumb.
Substitute for wild garlic when not in season
Of course, being seasonal, wild garlic is not an ingredient that will be found all year… And some people may not be able to source it at all. No worries. If you cannot find it, there are a few alternatives…
- A handful of chopped chives will be a reasonably good substitute and offers the textural similarity.
- Adding and kneading a clove of finely chopped or mashed garlic into the dough will provide a similar garlic tang to the bread.
- Or you can just leave it out of the cheese bread altogether.
What is the best cheese to use when baking Gluten Free Cheese Bread?
For the best cheesiness in gluten free cheese bread, be sure to use a firm cheese with a strong flavour. And one which can be grated or crumbled into small pieces that will spread and knead evenly throughout the dough.
I use a good sharp mature cheddar. But you could equally use a French cheese such as Cantal, Swiss Emmental or Gruyere, or even go musty with a firmer blue cheese such as English Stilton.
The flour blend used for gluten free cheese bread and does it matter?
I know I say this in most of my bread recipe posts, but yes. The flour blend really does matter! If you want great gluten free bread, the flours used will make all the difference. Truly.
And while I get that some of you look at the recipes and think ‘I can’t be bothered’, or that gluten free flour blending is too much work, if you want bread that is not just edible, but truly enjoyable, this is quite simply the way forward… And the extra bonus? The bread not only tastes delicious, but has a shelf life that makes the effort more than worth it.
So… For my gluten free cheese bread, you will need a handful of flours… Carefully selected for their bread-creating properties and balanced for nutrition too. This is a rice-free recipe so no arsenic included, with both oat and non-oat versions. But I have also offered a few substitutions, as I know food intolerance can be a tricky thing.
Can I make this as Gluten Free Walnut Bread without cheese?
For those who are dairy free, I hear you… The basic bread dough can be made dairy free. And yes, the bread can be made without cheese. Although of course, it will no longer be cheese bread. But I know (because I have tried) that the recipe also makes the most amazing straight Walnut Bread. Try adding some sultanas for extra interest too… SO good!
The alternative is to use a good firm, yet meltable dairy free cheese… If you know of any that work for you, feel free to try. And do let me know how it goes. My knowledge of dairy free cheese is pretty limited.
Other add-ins to make Gluten Free Cheese Bread your own artisan…
As I said at the start… This recipe for Gluten Free Cheese Bread is a game changer. The dough is so amazing that it creates a base for endless artisan bread possibilities. Not only can it be made as rolls and a loaf, but it makes fabulous flavoured cheesy burger buns too. But why stop there? Here are a few ideas for alternative add-ins that will seriously set gluten free tongues wagging… Just make sure the add-ins aren’t too wet.
- A few chopped sun-dried tomatoes
- Fresh rosemary
- Basil or coriander leaves
- Chopped black or green olives
- Little pieces of medjoul date
- Chopped pecans, almonds or hazelnuts
- Sultanas, currants or raisins (make sure these have been soaked and thoroughly drained to ensure they won’t suck moisture from the dough).
Tips for shaping Gluten Free Cheese Bread
When handling and shaping gluten free cheese bread, there are a few tricks that will really help to get the best shape and texture…
Vinyl gloves
What will be a surprise for many of you is that this dough is genuinely kneadable. And although it is still sticky, the more you work it, the smoother and more traditionally ‘dough-like’ it becomes. It’s like magic!
For best handling results however, it is absolutely worth investing in some Vinyl Food Gloves and lightly oiling them before working the dough. I can’t emphasise this enough. They make working and shaping the dough 100% easier. Just be sure the gloves bought are food safe… Sainsbury’s usually have them (the only UK supermarket I’ve found that does). Or, get them from Amazon.
Good-quality baking parchment
It helps to both knead and bake the dough on good-quality non-stick baking parchment. It’s reliable for making sure the dough (and later bread) releases well. Lakeland Baking Parchment is my go-to brand as it has never failed me yet.
Use a sturdy mixer with kneading hooks to make gluten free cheese bread
The dough for gluten free cheese bread is not like either standard gluten free runny bread batter OR wheat dough… It requires mixing into a basic batter, before being left to stand and hydrate, mixing again to a very thick batter and then finally kneading to definable dough. Although the basic mixing can be done with a firm wooden or silicone spoon, for best results, a sturdy electric mixer (hand or stand) with a dough-kneading attachment will save a lot of arm exhaustion… And will get a more even crumb.
Sadly, Kenwood don’t make my old K-Mix anymore, but I’ve upgraded with the best hand mixer I’ve ever owned from KitchenAid.
Shaping into a ‘boule’-type loaf
Although rolls are easy to shape by hand and hold their shape exceptionally well, a larger loaf carries more weight. And with the addition of cheese that melts into the dough, it can therefore be more prone to flattening very slightly when baked. To avoid this possibility, I split the dough to make two smaller loaves. Or make a loaf with half the dough and rolls with the rest.
For the loaf, it then further helps to proof and bake the dough with a little extra support. I proof my boule in lined and floured 7 inch Banneton Baskets. And then transfer (the opposite way up) to a deep 7 inch loose-bottomed cake tin for baking.
Ready to make Gluten Free Cheese Bread?
And with all that extra information, you should be ready to make expert Gluten Free Cheese Bread (with walnuts and wild garlic, or without).
If you do make it, I’d really love some feedback. Leave a comment, rate the recipe and tag me on social media with some pics of your amazing bread bakes… It’s always amazing to see people making my recipes and letting me know how they turned out. Find me on: Facebook, Instagram, Pinterest and Twitter.
Thank you so much for visiting Gluten Free Alchemist and for reading… I hope you visit us again soon
Other Gluten Free bread-bakes you might like…
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Cheese Bread – No Oat No Corn – Recipe 1
Key equipment
- baking trays (for rolls)
- 7 inch loose-bottomed, deep round baking tin (for each boule)
- grater
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- bread scoring blade (optional)
- Oven
Ingredients
Dry Ingredients
- 100 g sorghum flour
- 100 g teff flour (I use white teff flour)
- 160 g tapioca starch
- 40 g buckwheat flour
- 40 g potato starch
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower or walnut oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
Additional flavour ingredients
- 100 g mature cheddar cheese or alternative – (see main blog post) – grated or crumbled into very small pieces.
- 60 g crushed walnut pieces optionally toasted for depth of flavour (optional)
- 8 to 10 leaves wild garlic (optional) – torn or cut into small pieces (or use chives as an alternative)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash (rolls only)
- edible seeds to sprinkle optional – (sunflower/poppy/pumpkin/sesame)
- extra flour to dust sorghum, buckwheat or brown rice flour (Boule only)
Instructions
To make the gluten free dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper if making rolls. Or get ready 7 inch Banneton baskets by coating with a dusting of sorghum, buckwheat or brown rice flour.
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge.
Adding in the cheese and extras
- Add the grated/crumbled cheese to the dough bowl along with the walnuts and wild garlic.
- Wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil and work/knead the dough in the bowl with hands until the extra ingredients have been amalgamated. If you don't have gloves, start the amalgamation process using a wooden/firm silicone spoon, until the mixture starts to become more 'dough-like'.
- Lay a large piece of non-stick baking paper on the counter-top to work on and continue to knead the dough with oiled (preferably gloved) hands until the dough is smooth and pliable.
- If making two boules, divide the dough in half. If making a boule and rolls, also divide the dough in half. For all rolls, work with the dough as it is.
To shape the dough into rolls (with all or half the dough)
- Pull off a piece of the dough (judging the size as the dough piece = about half of the intended roll size) and gently roll into a ball with the hands.
- Shape the dough either into a bun shape (flatten slightly for burger buns), plaits, knot, twist or any other shape you love. (lightly re-oil hands as required)
- Carefully transfer the dough rolls as they are made onto the prepared baking sheets. Leave a reasonable gap between each for expansion when they rise.
- When all the dough is shaped, lightly drape a large piece of clingfilm over the top (be sure the rolls are not restricted) and put the trays in a warm place to prove for about 40 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size.
To shape a boule
- Work the dough (half of the original batch) into a smooth ball with the hands.
- Lightly dust the work surface with extra flour (sorghum, buckwheat or brown rice) and gently roll the ball into it so that the outside is lightly flour-coated.
- Place the floured ball into the flour-dusted banneton basket and loosely cover with clingfilm or a light, clean (non-fluffy) tea towel.
- Set aside in a warm place to prove for about 30 minutes until the dough has started to rise well, but is not fully proved.
- After about 30 minutes, prepare a 7 inch deep-sided baking tin by base-lining with baking paper.
- Very gently invert the banneton basket and carefully place the part-proved dough ball into the baking tin so that the rounded basket-print is now on top of the loaf.
- If you want to score any lines in to the dough, do this now before continuing the prove. – Using a bread scoring blade or the tip of a very sharp knife, lightly score into the surface of the dough as you wish.
- Cover and return to the warm place to complete the prove for a further 20 to 30 minutes (dependent on the warmth of the room). Be aware that the loaf may take longer to prove than the rolls.
Egg-wash and decoration – Rolls
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash and (if using) sprinkle with edible seeds.
Bake the rolls and bread
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns and/or loaf into the oven (leave the boule in the tin).
- Rolls – Bake for between 15 and 20 minutes (approx)… possibly more depending on the size of rolls, until golden brown and hollow-sounding when tapped. Boule Bread – Bake for 30 to 35 minutes until hollow-sounding and a skewer inserted comes out clean.
- Remove from the oven and transfer to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Cheese Bread – With Oat Flour Recipe 2
Key equipment
- baking trays (for rolls)
- 7 inch loose-bottomed, deep round baking tin (for each boule)
- grater
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- bread scoring blade (optional)
- Oven
Ingredients
Dry Ingredients
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 60 g tapioca starch (additional to above)
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower or walnut oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
Additional flavour ingredients
- 100 g mature cheddar cheese or alternative – (see main blog post) – grated or crumbled into very small pieces.
- 60 g crushed walnut pieces optionally toasted for depth of flavour (optional)
- 8 to 10 leaves wild garlic (optional) – torn or cut into small pieces (or use chives as an alternative)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash (rolls only)
- edible seeds to sprinkle optional – (sunflower/poppy/pumpkin/sesame)
- extra flour to dust sorghum, buckwheat or brown rice flour (Boule only)
Instructions
To make the gluten free dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper if making rolls. Or get ready 7 inch Banneton baskets by coating with a dusting of sorghum, buckwheat or brown rice flour.
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge.
Adding in the cheese and extras
- Add the grated/crumbled cheese to the dough bowl along with the walnuts and wild garlic.
- Wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil and work/knead the dough in the bowl with hands until the extra ingredients have been amalgamated. If you don't have gloves, start the amalgamation process using a wooden/firm silicone spoon, until the mixture starts to become more 'dough-like'.
- Lay a large piece of non-stick baking paper on the counter-top to work on and continue to knead the dough with oiled (preferably gloved) hands until the dough is smooth and pliable.
- If making two boules, divide the dough in half. If making a boule and rolls, also divide the dough in half. For all rolls, work with the dough as it is.
To shape the dough into rolls (with all or half the dough)
- Pull off a piece of the dough (judging the size as the dough piece = about half of the intended roll size) and gently roll into a ball with the hands.
- Shape the dough either into a bun shape (flatten slightly for burger buns), plaits, knot, twist or any other shape you love. (lightly re-oil hands as required)
- Carefully transfer the dough rolls as they are made onto the prepared baking sheets. Leave a reasonable gap between each for expansion when they rise.
- When all the dough is shaped, lightly drape a large piece of clingfilm over the top (be sure the rolls are not restricted) and put the trays in a warm place to prove for about 40 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size.
To shape a boule
- Work the dough (half of the original batch) into a smooth ball with the hands.
- Lightly dust the work surface with extra flour (sorghum, buckwheat or brown rice) and gently roll the ball into it so that the outside is lightly flour-coated.
- Place the floured ball into the flour-dusted banneton basket and loosely cover with clingfilm or a light, clean (non-fluffy) tea towel.
- Set aside in a warm place to prove for about 30 minutes until the dough has started to rise well, but is not fully proved.
- After about 30 minutes, prepare a 7 inch deep-sided baking tin by base-lining with baking paper.
- Very gently invert the banneton basket and carefully place the part-proved dough ball into the baking tin so that the rounded basket-print is now on top of the loaf.
- If you want to score any lines in to the dough, do this now before continuing the prove. – Using a bread scoring blade or the tip of a very sharp knife, lightly score into the surface of the dough as you wish.
- Cover and return to the warm place to complete the prove for a further 20 to 30 minutes (dependent on the warmth of the room). Be aware that the loaf may take longer to prove than the rolls.
Egg-wash and decoration – Rolls
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash and (if using) sprinkle with edible seeds.
Bake the rolls and bread
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns and/or loaf into the oven (leave the boule in the tin).
- Rolls – Bake for between 15 and 20 minutes (approx)… possibly more depending on the size of rolls, until golden brown and hollow-sounding when tapped. Boule Bread – Bake for 30 to 35 minutes until hollow-sounding and a skewer inserted comes out clean.
- Remove from the oven and transfer to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hi Kate,
Can I subtitude teff flour with something else? I cant find any teff flour in New Zealand 🙁
Thank you!
Hi Azi
I would try subbing the Teff for maybe Millet flour or Quinoa flour. Can you get either of those?
Best wishes x
Oh gosh, this sounds yummy! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!
Thank you Dee. You’re so welcome. It was so delicious and lovely to incorporate some wild garlic too xx
I love the sound of the flavours in this bread. It must be delicious – I’d love a slice!
Thank you so much Corina. It’s really delicious even to all the gluten eaters I know xx
Ooh Kate, this looks amazing. I am going to have to upgrade my mixer to one with dough hooks so that I can give it a try! Thank you for sharing it. Helen x
Thanks Helen. The dough hooks make a huge difference, especially once you start achieving kneadable dough! Just be sure to get a good robust mixer with a decent power… Dough-kneading uses ‘welly’ xxx
Absolutely perfect looking bread as always!!
Thank you so much Kat xx
I have a recipe for sourdough cheese, walnut and wild garlic bread on my blog – but it’s gluten bread. It’s very, very popular at present, and I’m sure there will be great interest in your rather clever gluten free version! Thank you for joining in with #CookBlogShare this week, Karen
Thank you Karen… It’s been quite a game-changer here. I can’t remember the last time I was able to eat flavoured gluten free bread.
I really hope you’re right and that other people try and love the recipe. But sadly… I think many GF folk are resigned to rubbish bread and are reluctant to make their own (not least because so many GF bread recipes are equally rubbish… stale in 5 minutes and have a texture like cake). I do what I can to push the boundaries, but my audience remains small and I just wish I could reach and persuade more people xxx
Bread with cheese, walnuts and wild garlic – wow – what a fabulous combination of flavours.
Thanks Lesley. As a Coeliac it’s quite a revelation and an absolute treat to eat great flavoured bread again. xx