Today’s post is a repeat performance from Wicked Good Kitchen for a very special lady and her new Gluten Free board at Pinterest of which I was invited to be a contributor. In an email the other 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 quickly (read: feverishly), I re-edited the photos yesterday for her in order to repost our Gluten Free White Cheddar & Herb Beer Bread today. The photos are much improved for Pinterest and better represent the recipe as well. I hope y’all think so as well!
Since beer provides both a yeasty aroma and taste sensation to non-yeast breads, Bard’s Sorghum Malt Beer, a gluten free craft beer, is ideal to use to create an especially tasty gluten free bread loaf, White Cheddar & Herb Beer Bread.
Let me tell you, this bread is phenomenally good. In fact, I use our Gluten Free White Cheddar & Herb Beer Bread recipe to create the most scrumptious gluten free turkey stuffing you will ever likely experience made with homemade gluten free breads, our 5-Star Sausage Apple & Cranberry Stuffing. The stuffing is called “5-star” due to the rave reviews received after I posted it to AllRecipes.com back in 1998. My recipe can also be found in print in several AllRecipes.com cookbooks. Anyway, back then, adding cranberries to stuffing and baked goods was very cutting edge because they were not easily found in grocery stores. In fact, I had purchased mine at Williams-Sonoma made by American Spoon Foods. Hard to imagine, I know. But, dried cranberries, or Craisins® (they even have their own website now!) by Ocean Spray®, just had not hit the mainstream marketplace yet.
If you would like to read some interesting history on dried cranberries, and the history of Craisins®, I have included an excerpt from the November 1994 issue of Bon Appétit magazine, Fun with Dried Cranberries, in my stuffing article here. OK, let’s get back to this tasty bread situation.
Along with gluten free sorghum malt beer, we added grated white Cheddar cheese for bold flavor notes and richness as well as savory herbs (you may use dried or fresh) 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. The crumb has a satisfying chew and is truly excellent!
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 our recipe for White Cheddar & Herb Beer Bread. It even made an especially satisfying holiday stuffing baked inside the bird! Of all the gluten free home-baked breads that we tried last 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.
Although delicious on its own, toasted with butter or for a sandwich, by using our foolproof recipe for White Cheddar & Herb Beer Bread, 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.
What makes our recipe for Gluten Free 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 (Cup4Cup Gluten Free 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
Recipe Inspiration: Herbed Cheese-Beer Bread recipe by John Phillip Carroll from the book, Muffins & Quick Breads by Williams-Sonoma Kitchens Library.Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.