Wednesday, August 19, 2015

Almond Flour Cheese Bread

Gluten-free bread. Just the title alone sounds impossible, right? For those of us suffering with celiac disease, or any other form of gluten intolerance, going without bread can be one of the biggest challenges we face. On top of that, many so-called gluten-free bread recipes leave us wanting more, or bake up into something that doesn't look like bread at all.

Isn't there a way to create a warm, soft, delicious bread loaf that is not only gluten-free, but one that we can all enjoy? Isn't there a way to give up gluten, but keep the bread? I'm here to tell you there is, and it's super easy to create!

Using our tried-and-true gluten-free flour titans, our Blanched Almond Flour and Organic Coconut Flour, we've baked up a warm, savory, cheese bread that you'll absolutely fall in love with and crave for days to come. Best of all, it bakes up in just 40 minutes! Gluten-free and quick? Count me in! It's time for Almond Flour Cheese Bread.

5 oz Cream Cheese, softened
1/4 cup Butter, softened
2/3 cup Honeyville Blanched Almond Flour
1/4 cup Honeyville Organic Coconut Flour
3 Tbsp Tapioca Starch
2 tsp Baking Powder
1/2 tsp Sea Salt
1/2 cup grated Parmesan Cheese
3 Tbsp Water
3 Eggs
1/2 cup Honeyville Freeze Dried Mozzarella Cheese

Preheat oven to 400 degrees.


In a large bowl using your electric hand mixer, cream together cream cheese and butter.


Next, add almond flour, coconut flour, tapioca starch, baking powder, salt, Parmesan cheese, water, eggs, and mozzarella cheese, and mix together until a smooth batter forms.


Pour batter evenly into your greased USA Pan Small Loaf Pan.


Bake at 400 degrees for 30 minutes. Remove and let cool in the pan for 15 minutes before turning out, slicing, and serving.


This bread bakes up moist, delicious, and with the perfect combination of sweet and savory flavors. With just the right texture and consistency, this bread is perfect with some light butter spread on top, toasted in the toaster oven, or just by itself. And because it's gluten-free, you can rest assured that everyone in your family is sure to enjoy this delicious treat!


Gluten-free was never meant to be bread free. Thanks to this bread, it never has to be that again!


Tracie said...

Any exchange suggestions for the tapioca?

In The Kitchen With Honeyville said...

Hi Tracie!

You can use either xantham gum or whey protein in place of the tapioca.

Ms Mocifer said...

Is the substitution 1:1?

In The Kitchen With Honeyville said...

Hi Ms Mocifer. Are you asking if the substitution for the Tapioca Starch is 1:1? If so, then yes.

Anonymous said...

Hi, This recipe sounds wonderful! Do you think I'd be able to substitute arrowroot powder for the tapioca starch? Thanks.

In The Kitchen With Honeyville said...

Yes, you can totally substitute Arrowroot for Tapioca Starch. It should be a direct substitute in this recipe. Great quesiton!

Anonymous said...

Wow! Thanks so much for the quick response! I'm going to try this tonight - it seems like the perfect side with dinner.

Anonymous said...

Is there any estimate of carbs per loaf/slice?

End time place to go said...

Is there any carb facts and can you use high maize starch instead of the tapioca starch