Name: Gluten Free Cheddar Jalapeno Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 1/2 cups Gluten Free All-Purpose Flour; 2 tsp Baking Powder; 1 tsp Salt; 1/2 tsp Baking Soda; 3 Large Eggs; 1 cup Sour Cream; 1/4 cup Melted Butter; 1 1/2 cups Sharp Cheddar Cheese, shredded; 2 Jalapeños, diced; 2 tbsp Honey

If you think gluten free bread has to be dry or boring, this recipe will change your mind. This gluten free cheddar jalapeno bread is soft, packed with flavor, and so easy to put together.

I came up with this recipe because I wanted a savory bread that actually tastes good without regular flour. Something with real flavor that I could serve alongside soup, chili, or just eat on its own with butter.

The ingredient list is pretty simple. You’ll need gluten free all-purpose flour, eggs, sour cream, sharp cheddar cheese, fresh jalapenos, and a few pantry staples. Nothing hard to find.

The sour cream keeps the bread nice and moist, while the honey adds just a tiny hint of sweetness that balances out the heat from the jalapenos. It’s a really good combo.

Whether you eat gluten free by choice or because you need to, this bread is worth trying. Here’s how to make it step by step.

Why You’ll Love This Recipe

It’s Gluten Free Bread That Actually Tastes Amazing – Let’s be honest, a lot of gluten free bread can be dry and bland. This cheddar jalapeno bread is moist, flavorful, and so good that even people who aren’t gluten free will be reaching for a second slice.

The Cheddar and Jalapeno Combo Is Unbeatable – Sharp cheddar cheese and spicy diced jalapenos are one of those flavor pairings that just works perfectly. Every bite gives you that rich cheesy taste with a little kick of heat that keeps things exciting.

Sour Cream Keeps It Super Moist – One of the secrets to this bread is the full cup of sour cream in the batter. It adds a subtle tanginess and keeps the bread soft and moist, which is something that can be really hard to achieve with gluten free baking.

No Yeast and No Rising Time Needed – Unlike traditional bread recipes, this one uses baking powder and baking soda instead of yeast. That means no waiting around for dough to rise, so you can mix it up and get it in the oven right away.

Ingredients

2 1/2 cups Gluten Free All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
3 large Eggs
1 cup Sour Cream
1/4 cup Melted Butter
1 1/2 cups Sharp Cheddar Cheese, shredded
2 Jalapeños, diced
2 tablespoons Honey

How to Make

Step 1

Preheat oven to 350°F and grease a 9×5 inch loaf pan. Line with parchment paper for easy removal.

Step 2

In a large bowl, whisk together gluten free flour, baking powder, salt, and baking soda until well combined.

Step 3

In another bowl, beat eggs, sour cream, melted butter, and honey until smooth and creamy.

Step 4

Pour wet ingredients into dry ingredients and stir until just combined. Fold in 1 cup cheddar cheese and diced jalapeños, reserving some for topping.

Step 5

Pour batter into prepared pan, smooth the top, and sprinkle with remaining cheese and jalapeños.

Step 6

Bake for 45-50 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

Helpful Tips

Use Room Temperature Eggs and Sour Cream

Take your eggs and sour cream out of the fridge about 30 minutes before you start. When they’re cold, they don’t mix as smoothly with the melted butter, and you can end up with little clumps of butter that solidify on contact.

Room temperature ingredients blend together into a much smoother, creamier batter. That means a more even texture in your finished bread with no weird pockets or dense spots.

If you forgot to pull them out ahead of time, set the eggs in a bowl of warm water for about 10 minutes and microwave the sour cream for 10 seconds. That gets them close enough.

Don’t Overmix the Batter

Once you pour the wet ingredients into the dry, stir with a spatula or wooden spoon just until everything comes together and you don’t see patches of dry flour anymore. That’s it.

Gluten free batters can get gummy really fast if you overwork them. The starches in gluten free flour start to get sticky and dense when you mix too much, and that leads to a heavy, chewy bread instead of a soft one.

A few small lumps in the batter are totally fine. They bake out in the oven and won’t affect the final bread at all.

Shred Your Own Cheese

Pre-shredded cheese from a bag is coated in a starchy powder to keep it from clumping together. That coating stops it from melting properly, and in this bread you’ll notice it stays kind of gritty instead of getting all gooey and melty.

Buy a block of sharp cheddar and shred it yourself. It only takes a couple of minutes with a box grater, and the difference in how it melts into the bread is huge.

Sharp cheddar specifically works best here because it has a stronger flavor that holds up against the jalapeños and honey. Mild cheddar gets a little lost.

Frequently Asked Questions

What type of gluten free all-purpose flour works best for this bread?

A gluten free all-purpose flour blend that contains xanthan gum works best here because it helps bind the bread together and gives it a better texture. Popular brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are great choices.

If your flour blend doesn’t already include xanthan gum, add about 1 teaspoon to the dry ingredients. Without it, the bread may crumble apart more easily.