Gluten Free Savory Breakfast Bread

This easy gluten-free savory breakfast bread is packed with cheddar cheese, mixed vegetables, green onions, and a hint of jalapeño. The quick-bread batter comes together in one bowl with no yeast, mixer, or food processor, making this a simple option for breakfast, brunch, or a savory snack.

Why You’ll Love This Gluten-Free Savory Bread

• Easy one-bowl recipe with no yeast or mixer
• Naturally savory, with no added sugar
• Loaded with vegetables for flavor and texture
• Cheddar cheese adds protein and richness
• Easy to customize with your favorite herbs, vegetables, or melting cheese
• Great for breakfast, brunch, snacks, and sandwiches

Key Ingredients & Substitutions

Gluten-free measure-for-measure flour: Use a gluten-free flour blend designed to replace wheat flour cup-for-cup. Choose a blend that already contains xanthan gum, then add the small additional amount called for in the recipe for the best texture.

Cornmeal: Medium-grind gluten-free cornmeal adds a subtle corn flavor and a little texture to the loaf.

Butter: Melted butter gives the bread a tender crumb and rich flavor. You can substitute melted vegan butter, extra-virgin olive oil, or coconut oil.

Milk: Use dairy or your preferred unsweetened non-dairy milk.

Eggs: Eggs provide structure and help keep the gluten-free bread tender.

Apple cider vinegar: A small amount of vinegar helps create a lighter texture. Fresh lemon juice can be used instead.

Vegetables: Frozen corn, peas, and carrots make this recipe convenient and colorful. You can substitute other cooked vegetables as described below.

Green onions, jalapeño, and thyme: These add fresh, savory flavor without making the bread complicated.

Cheese Variations

Cheddar can be replaced with another good melting cheese, such as smoked Gouda, Havarti, Muenster, provolone, or Monterey Jack.

Easy Mix-In Variations

This savory gluten-free bread is very adaptable. Try replacing some or all of the vegetables with:

• Sautéed kale or collard greens
• Sautéed bell peppers
• Chopped sun-dried tomatoes
• Sliced olives
• Cooked bacon or ham
• Cooked sausage
• Chopped fresh herbs

For a milder loaf, omit the jalapeño or replace it with poblano pepper.

Recipe Tips

Measure the gluten-free flour correctly. For the most consistent results, use a kitchen scale or spoon the flour into your measuring cup and level the top with a knife rather than scooping directly from the flour bag. Too much flour can make gluten-free quick bread dense and dry.

Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can make the finished loaf heavier.

Cool the melted butter before adding it. Hot butter can affect the eggs when they are mixed into the batter.

Use room-temperature ingredients when possible. Room-temperature milk and eggs help the batter come together evenly.

Don’t overfill the loaf pan. The batter needs room to rise as it bakes.

Let the bread cool before slicing. Gluten-free quick breads continue to set as they cool, so slicing too soon can result in a crumbly texture.

How to Serve Savory Breakfast Bread

Serve a warm slice alongside scrambled, fried, or low-carb Ham And Cheese Egg Cups. I lover serving it for lunch topped with avocado and sliced tomatoes.

For something different, use it to make savory French toast. Dip slices into beaten egg seasoned with salt and pepper, then cook in a skillet with a little olive oil or butter until golden.

This savory bread also makes excellent sandwiches. Add your favorite sandwich fillings for an easy breakfast, lunch, or snack.

Need More Breakfast Ideas?

Try my Gluten Free Savory Dutch Baby or a Gluten-Free Potato Crusted Quiche.  

Or try my favorite breakfast especially when feeding a crowd the Gluten-Free Sausage Breakfast Casserole or if you crave something sweet I recommend the Gluten Free French Toast Breakfast Casserole.

How to Store Gluten-Free Savory Bread to Keep it Fresh

Once completely cooled, store the bread in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days. Because refrigeration can make gluten-free bread firmer, warm individual slices briefly before serving.

The bread can also be frozen for up to 2 months. Wrap individual slices or portions tightly in freezer-safe packaging. Thaw in the refrigerator, then warm in a toaster or toaster oven before serving.

Frequently Asked Questions

Can I make this savory bread dairy-free?

Yes. Replace the butter with melted vegan butter or oil, use unsweetened non-dairy milk, and substitute the cheddar with your favorite dairy-free good melting cheese.

Can I use fresh vegetables instead of frozen?

Yes, but cook or sauté vegetables or that release a lot of moisture before adding them to the batter. Excess moisture can affect the texture of the bread.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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