Jalapeño Cheddar Bread

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Tapioca Starch
• 2 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Active Dry Yeast
• 1 cup Warm Water (105-115°F)
• 1/2 cup Milk
• 2 tbsp Olive Oil
• 2 Eggs
• 1 1/2 cups Shredded Cheddar Cheese
• 1/4 cup Diced Jalapeños (fresh or pickled)
• 1 tbsp Melted Butter

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, tapioca starch, baking powder, xanthan gum, salt, and sugar.

3. 3

   In a separate bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy.

4. 4

   Add the milk, olive oil, and eggs to the yeast mixture and whisk to combine.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

6. 6

   Fold in the shredded cheddar cheese and diced jalapeños.

7. 7

   Pour the batter into the prepared loaf pan and spread evenly.

8. 8

   Brush the top of the loaf with melted butter.

9. 9

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent with foil.

10. 10

    Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.