So what exactly is cheese bread?
It’s hard to describe. It’s light and soft and fluffy… similar to cornbread… but without the corn… although I guess you could add corn if you wanted to… hmmm that’s not a bad idea… cheesy cornbread…
Perhaps you’ve noticed, the ellipsis is my favorite literary device.
My mind is like a child who can’t sit still. Before I finish one thought, I’ve already moved on to the next. It’s a little crazy, being inside of my mind…
Ooh look, a squirrel!
Flourless Cheese Bread
(Makes 9 servings)
- 1 cup milk of choice
- 2 tsp vinegar
- 2 tbsp water or oil
- 1 tbsp ground flax
- 1 1/2 cups shredded cheese – such as Daiya vegan
- 1 cup garbanzo flour (Regular flour can be substituted) (120g)
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp onion powder
- pinch stevia OR 1 1/2 tsp sugar
Preheat the oven to 400 F. Grease an 8-inch square pan, then set aside. In a measuring cup, whisk together the first 5 ingredients and let sit at least 5 minutes. Combine all remaining ingredients in a bowl, and stir very well. Pour wet into dry, stir to combine, and pour into the prepared pan. Bake 21 minutes on the middle rack, then let cool before slicing and removing from the pan.
View Cheese Bread Nutrition Facts
And you thought I was kidding about the squirrel…
I wasn’t.
LINK OF THE DAY:
What do you think about adding jalapeño to this? I had this delicious corn, jalapeno, cheese bread once and I’m wondering if it would work with this recipe….
Hi, I was wondering in this recipe, instead of making essentially buttermilk (the milk and vinegar)…could I just use Kefir (the product I use says it can be used in place of buttermilk)…or do I still need to add the vinegar. I know you can only inform me based on what you use, but I know you use vinegar in a lot of your recipes as an added ingredient. Thank you!
You can always experiment!
This is an excellent recipe.
Since I am not vegan but trying for Gluten-free, I used the big block of American cheese that comes with senior food bank items. It made that awful cheese quite delicious, and is a wonderful way to get really good flavor from chickpea flour, too.
I did something wrong with the recipe, but not sure what….It was very salty. The only thing I wasn’t sure on was the vinegar, because there are so many different kinds. I used rice wine vinegar. Could that be it? I also used regular flour. Thank you!
Hi! Vinegar should be white vinegar or apple cider vinegar (where vinegar is the only ingredient). I’ve made it with both flours though, so it’s probably the vinegar in your case! However, you can of course use less salt if you want to try it that way next time, and it won’t affect the texture.
Beth, I found it too salty also – so I reduced the salt to 1/2 teaspoon and it was fine.
Made this and tastes great! Out of curiosity, has anyone tried making it with nutritional yeast instead of cheese?
Yup, and it is delicious!
Lovely bread here.
Do you think if I did it a bit thicker I could cut through middle to make sandwiches?
Have you tried that? Or maybe a thinner layer fir them?
Would it work and what would be the cooking times do you think?
Oh yum, and so glad for nooch success too, I think I’ll try that one first. Can’t get Daiya here yet. (S,Ireland) we only recently got violife (happy).ive lived off notch for years you see.
I wondered if I could sub some nooch in there for that cheese, I know it dries and thickens but also I’d i out more liquid? Cheese bread is a great idea, a good portable.
This is delicious!!! I did not have vegan cheese so I used mild shredded cheddar (I’m going to use vegan cheese next time = this added too much fat and calories!). I did use garlic powder instead of onion powder and some parsley. tasted like cheddar biscuits!
Thank you for this recipe.
Mind cheddar sounds really good too!
I’m addicted to this. Love it!