In our quest to find and make good baked goods for our Gluten Free family members we came across a wonderful new source. I was listening to NPR radio on my way to see my daughter and new grandson and heard a program interviewing a couple of people from America’s Test Kitchen and a whole new world was opened up to me. This is one of the recipe that uses their along time tested
Gluten-Free Cheese Bread
1 cup grated Parmesan cheese
2 3/4 cups ATK Gluten-Free Flour Blend
1 tbsp baking powder
1/4 tsp baking soda
1/8 tsp pepper
1/8 tsp cayenne pepper
1 cup extra-sharp cheddar cheese, cut into 1/2 inch cubes
1 1/4 cups sour cream
3 tbsp butter, melted and cooled
2 eggs, lightly beaten
Whisk flour blend, baking powder, soda, salt, pepper and cayenne together in large bowl. Stir in cheddar cheese, breaking up any clumps, until coated with flour mixture. In separate bowl, whisk together sour cream, melted butter and eggs until smooth. Using a rubber spatula, stir sour cream mixture into flour mixture until thoroughly combined. Batter is thick and heavy.
Prepare an 8 1/2″ X 4 1/2″ loaf pan by lightly oiling with about 1/2 tsp of olive oil and sprinkle with 1/2 cup Parmesan cheese evenly in bottom of pan.
Scrape batter into prepared pan, smooth top and evenly sprinkle the remaining 1/2 cup Parmesan cheese. Bake in a 350 degree oven for 40 to 45 minutes or until a toothpick comes out clean. Rotate pan halfway through baking. The bread will be a deep golden brown.
Transfer to wire rack and let cool in pan 10 minutes. Remove from pan and let cool 1 hour before serving.
Although you can’t duplicate the flavor of wheat flour using different combinations and techniques you can make something delicious. This bread tastes as good as it looks.
You might also like these :
|Gluten-Free Banana Muffins|
|Chocolate-Peanut Butter Krispy Treats|