White Cheddar & Herb Beer Bread {gluten free}

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Since beer provides both a yeasty aroma and taste sensation to non-yeast breads, Bard’s sorghum malt beer is ideal to use to create a tasty gluten-free bread loaf.

Along with gluten-free sorghum malt beer, we added grated white Cheddar cheese for bold flavor notes and richness as well as savory herbs to enhance the flavors further to create the perfect yeasty-tasting loaf to make croutons or toasted bread cubes for an especially pleasing gluten-free Thanksgiving or Christmas holiday stuffing. We also added a touch of honey for some added sweetness and moisture.

It is important to note how impressed we were with the performance of Cup4Cup Gluten-Free Flour. Honest and truly, it fully accomplished what we set it out to do. It performed fabulously in this recipe. And, it even made an especially satisfying holiday stuffing baked inside the bird! Of all the gluten-free home-baked breads that we tried this past holiday season, this recipe won hands down for stuffing. So much so, that you would only have to prepare this one bread for your stuffing croutons—which is so easy because this recipe is a quick bread and not a yeast bread! Bonus.

By using our foolproof recipe, you are assured success in your gluten-free kitchen. Your Thanksgiving or Christmas dinner guests will rave and never know your stuffing was made gluten-free!

White Cheddar & Herb Beer Bread {Gluten Free}

Yield: Makes 1 large loaf.

White Cheddar & Herb Beer Bread {Gluten Free}

What makes our recipe for White Cheddar & Herb Beer Bread so wicked good? The question is, what doesn’t? Don’t delay. Run out and pick up some C4C GF flour and bake a loaf today. You won’t be sorry!


  • 2½ cups (320 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma
  • 1 tablespoon (14.4 grams) baking powder, preferably aluminum-free
  • 1½ teaspoons (10 grams) baking soda
  • 1 teaspoon (7 grams) kosher salt
  • 1½ teaspoons (1.2 grams) dried sage leaves
  • ¾ teaspoon (1 gram) dried thyme leaves
  • 1½ cups (12 ounces) Bard’s Sorghum Malt Beer, freshly opened
  • 2 tablespoons (42 grams) honey
  • 1 cup (4 ounces or 113 grams) finely grated white Cheddar cheese
  • 2 tablespoons (28 grams) unsalted butter, melted, plus extra for greasing loaf pan


Arrange rack in lower third of oven and preheat to 375ºF. Grease a nonstick loaf pan measuring 8½ x 4½ inches with butter and line bottom with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, salt and herbs. Create a well in the center of dry ingredients. Add beer and honey; mix only until partially blended. Add cheese and mix until well blended. With rubber spatula, scrape batter into prepared loaf pan. Drizzle melted butter over top of unbaked loaf.

Bake until golden brown and a toothpick inserted in center of loaf comes out clean, about 45 minutes. During last 15 to 20 minutes of baking, cover with foil to prevent overbrowning. Cool in pan on wire rack for 10 minutes before turning out onto wire rack to cool completely. Once loaf has cooled, peel parchment paper from bottom of loaf. Store airtight at room temperature.

Recipe Notes

Recipe Inspiration: Herbed Cheese-Beer Bread recipe by John Phillip Carroll from the book, Muffins & Quick Breads by Williams-Sonoma Kitchens Library.










About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. […] day, she mentioned how tasty this bread looked and that she looked forward to making it soon. Well, last year, I was not the best at photo editing with respect to creating ideal Pinterest pins. So, rather […]

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