Imagine sinking your teeth into a perfectly golden, crispy-crusted bread that's not only gluten-free but bursting with sharp cheddar cheese flavor. This isn't just another bread recipe - it's a game-changing culinary experience that will transform your gluten-free baking forever. Whether you're a seasoned baker or a gluten-free novice, this cheddar sourdough bread promises to deliver restaurant-quality results right in your own kitchen, with a tantalizing aroma that will have everyone asking, "What's cooking?"
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 2 cups gluten free sourdough starter
- 2 cups gluten free all-purpose flour
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine the gluten-free sourdough starter with the gluten-free all-purpose flour, creating a smooth initial mixture.
- Add salt to the mixture and knead thoroughly, ensuring even distribution of ingredients. The dough should be slightly sticky but cohesive.
- Gently fold in the shredded cheddar cheese, distributing it evenly throughout the dough. Make sure cheese is well incorporated without breaking down the dough's structure.
- Drizzle olive oil over the dough and perform a gentle folding technique to integrate the oil and create additional elasticity.
- Cover the bowl with a clean kitchen towel and let the dough rest and rise in a warm, draft-free area for approximately 2-3 hours. The dough should increase in volume by about 30-50%.
- Preheat the oven to 425°F (218°C) and place a Dutch oven or heavy ceramic baking dish inside to heat simultaneously.
- Once risen, carefully transfer the dough to the preheated baking vessel, scoring the top with a sharp knife to allow steam release.
- Bake covered for 30 minutes, then remove the lid and bake an additional 15 minutes until the crust is golden brown and sounds hollow when tapped.
- Remove from oven and let cool completely on a wire rack for at least 1 hour before slicing to allow internal structure to set.
Tips
- Temperature is key: Ensure your sourdough starter is active and at room temperature before beginning.
- Use a kitchen scale for precise measurements to guarantee consistent results.
- Create a warm, draft-free environment for proofing by placing the dough in a slightly warmed oven or near a warm appliance.
- Don't rush the rising process - patience develops deeper flavor and better texture.
- A Dutch oven is crucial for creating that professional bakery-style crust with perfect steam circulation.
- Let the bread cool completely before slicing to prevent a gummy texture and allow the internal structure to set properly.
- For extra flavor, experiment with different cheese varieties or add herbs like rosemary or thyme to the dough.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
