This gluten-free cheese bread has a nice somewhat spongy texture. The crust is crunchy and the inside chewy with a nice subtle cheese taste. It cuts very nicely. Can be eaten as is or toasted.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Servings : 950g
Difficulty: Easy


300g brown rice flour (Cuisine Soleil)
100g millet flour (Cuisine Soleil)
50g tapioca flour (Cuisine Soleil)
5ml xanthane gum
7.5ml guar gum
7.5ml salt
60ml warm 2% milk (43-46ºC)
7.5ml raw sugar
22.5ml gluten-free yeast
2 eggs
45ml olive oil
30ml agave syrup
350ml warm water (43-46ºC)
80g strong cheddar cheese, grated
Sesame seeds (optional)


  1. Oil and flour a 24cm x 11cm Pyrex loaf pan.
  2. Combine flours, gums and salt in the bowl of stand mixer.
  3. In a small bowl, dissolve yeast and sugar in warm milk.
  4. Let stand for 5 minutes.
  5. Pour the yeast mixture into flour mixture.
  6. Add eggs, oil, syrup and warm water.
  7. Start mixer at the lowest speed gradually increasing to third speed.
  8. Beat 3 minutes.
  9. Stir in the cheese and beat 2 minutes more.
  10. Pour batter into the prepared loaf pan.
  11. Using a wet spatula smoothen out the dough.
  12. Sprinkle with sesame seeds.
  13. Cover with a kitchen towel and let rest 30 minutes in a warm place.
  14. Preheat oven to 190ºC and place a bowl of hot water on the lowest rack of the oven (below the bread).
  15. Bake bread 55 to 70 minutes.
  16. Immediately remove from pan and cool completely on wire rack before cutting.