Herb Cheese Bread

Gluten-free yeast bread that actually has structure and flavor is hard to find, and this one delivers. A blend of white and brown rice flour with xanthan gum mimics the elasticity that gluten normally provides, while two cups of sharp cheddar and fresh rosemary and thyme give each slice serious character.

The xanthan gum is doing critical work here. Without it, rice flour bread crumbles into sand. With it, the dough holds together well enough to knead for five minutes on a floured surface and shape into proper loaves.

Three eggs add moisture and binding power that rice flour batters need. The dough will feel different from wheat bread, stickier and less springy, but after the 10-minute rest and quick knead, it shapes easily and rises well in the pan.

Pro Tips

• Don’t skip the 10-minute rest. The xanthan gum needs time to hydrate and develop its binding properties. Rushing this step gives you a dough that won’t hold together.
• Knead with rice flour on your hands and board. The dough is sticky by nature. Use just enough flour to keep it workable, but don’t overdo it or the bread will be dry and dense.
• Use sharp cheddar, not mild. The cheese flavor needs to punch through the neutral rice flour. Mild cheddar disappears during baking.
• Check doneness by tapping the bottom. A hollow sound means it’s done. The top should be golden brown.

Variations

• Italian herb: Swap rosemary and thyme for basil and oregano, and use Parmesan instead of cheddar.
• Jalapeño cheddar: Add 2 tablespoons of minced pickled jalapeños for a spicy-cheesy loaf.
• Dairy-free: Use dairy-free cheese shreds and replace the dry milk powder with additional rice flour.