Gluten-Free Bacon and Cheese Bread

2 Reviews
Published Jul 15, 2020 ∙ Kristina Stosek

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With this Gluten-Free Bacon and Cheese Bread, you will not need anything else for breakfast. The incredibly delicious savoury bread is made with bacon, cheese, sun-dried tomatoes, chives or green onions, plus some basic pantry ingredients.

hearty gluten-free savoury breakfast bread 

This rustic gluten-free bacon and cheese bread is super simple to make. Once you cook the bacon, all you have to do is mix the dry ingredients, add the wet ingredients and bake.

First, the bread was lightly covered with foil and partially baked to keep the bread soft and moist. Then, towards the end of the baking sprinkle the top with some more cheese and bake it a few more minutes, until the bread has a tasty cheesy crust.

 

bacon cheese bread, gluten free

 

I love to start my day with something savoury. After all, who doesn’t love bacon and cheese? When you combine the two ingredients in a bread recipe, you will get a cheesy bread with crispy bacon bits and a perfect cheesy crust.

For extra flavour, I have added chives, or you can use sliced green onions. All the flavours combined are magical in this gluten-free bread.

Yeast-Free Gluten-Free Bacon and Cheese Bread

This gluten-free bread is for those who cannot tolerate yeasted bread. For fiber, I added flaxseed, and for fats, I used heart-healthy olive oil. I have also added sundried tomatoes, the tomatoes are intensely flavoured and are a good source of nutrients.

Sundried tomatoes provide vitamins C, K, iron and, most importantly, lycopene. Lycopene is an antioxidant documented to lower the risk of certain cancers. In this gluten-free bread recipe, I used sundried tomatoes that are packed in oil. They are much softer and are excellent to use in baking.

The cheddar cheese that I added to this savoury bread gives it a delicious cheesy flavour, and the bacon adds a bit of smokiness. I especially love the crispy bits of bacon throughout the soft cheesy bread.

 

bacon and cheese bread, gluten-free

 

When to serve gluten-free bacon and cheese bread?

You will love this! Not only this bread is an excellent way to start your day. The savoury gluten-free bread will keep you full for hours. However, on occasion I have used it as an appetizer with a smear of hummus or fresh avocado.

To do this, I slice the bread in portion sizes and place it in a hot oven, about 450 F. Bake it for about 3 – 4 minutes and then let it cool. Then I top the bread with any variety of spreads. YUM!

Another tasty way to serve this gluten-free, yeast-free bread on hot summer days is with a salad. Or if you are thinking cool evenings, spread the bread with garlic butter and serve it with soups or hearty stews. There are so many ways to serve this gluten-free bacon and cheese bread 🙂

 

bacon and cheese bread, gluten free

 

summary

This bread is gluten-free, yeast-free, nutritionally packed, chock full of protein, and you can serve it just about any time of the day. The best part, it is super easy to make. Enjoy!

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Gluten-Free Bacon and Cheese Bread

2 reviews
Published Jul 15, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
60 min
Serves:
1 loaf

Ingredients

1 1/2 cups all-purpose gluten-free flour with xanthan gum (add 1/2 tsp. Xanthan gum if your blend does not include it)
2 Tbsp. Ground flaxseed
1 1/2 tsp. GF aluminum-free baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 1/2 cups (about 6 oz.) cubed or shredded cheddar cheese, divided
4 strips of GF cooked bacon, roughly chopped
2 large eggs, whisked
1/2 cup milk
1/4 cup extra virgin olive oil
1 Tbsp. Honey or pure maple syrup
1 Tbsp. Apple cider vinegar
1/4 cup sundried tomatoes in oil, drained and chopped
1/4 cup chopped chives or thinly sliced green onions

Instructions

  1. Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
  2. In a large bowl, combine flour, flaxseed, baking powder, baking soda and salt. Stir in bacon and 1 1/4 cups of cheddar.
  3. In a separate bowl, whisk together eggs, milk, olive oil, honey and apple cider vinegar. Stir in sundried tomatoes and chives/green onions.
  4. Add wet mixture to dry ingredients and stir until just combined
  5. Transfer batter into the prepared loaf pan and using a spatula smooth out the top. Cover loosely with foil paper and bake for 35 minutes. Remove the foil and top with the remaining 1/4 cup of cheddar. Bake 25 minutes longer
  6. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before cutting

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Comments

  1. Workinonit

    Is that a 1/4 CUP sun dried tomatoes? It sounds good, I'll try it.

  2. Kristina

    yes thank you!

  3. Jessie

    Hi Kristina. I'm planning to bake this later today. What can I substitute the sun dried tomatoes with? Thank you, I just love all your recipes!

  4. Kristina

    thank you Jessie, the sun-dried tomatoes add so much flavour. You could use sliced olives, or chopped dates

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