That’s a lot of exclamation points in one headline. But I kind of get excited when an institution like America’s Test Kitchen gets all up in our gluten-free business by publishing The How Can It Be Gluten-Free Cookbook and creating their own ATK gluten-free flour blend. Woot! The experts are in the hiz-ouse.
These lovely folks sent me the book, a canister of pre-mixed gluten-free flour blend (do they know how lazy I am? I guess so) along with a solid bread pan. Which is why I just had to test out a bread recipe. Since I love the cheese so much I made their Cheddar Cheese Bread and wowza! This bread disappeared in like 5 minutes as my kids grabbed it right out of my hands before I even had a chance to make grilled cheese sandwiches.
Since I hid two pieces behind my back, I was able to make myself a toasted turkey, cheese and arugula sandwich. I say toasted, because I just wanted a little buttery crunch instead of a melty mess since the bread was so light and nice. Lookee –
The thing I love about all of the ATK recipes is that they explain why a prep choice was made. In this recipe the instruction is to use a large hole box grater for the Parmesan and talked about why it was crucial. If that had not been there I guarantee you I would have grabbed the microplane. ATK makes sure you’re doing it right. Like your mother. It’s the mother of gluten-free cookbooks.
It really is great for those of us who have been slogging away at this gluten-free cooking thing for awhile, and newbies who may not get why certain things are done in the kitchen. Additionally it’s chock full of information about shopping, substitutions and why everything works. It’s just fab. You want one? Giveaway instructions at the bottom of this post!
Now, you’re probably wondering how you can get some of this gluten-free cheddar cheese bread right up in your mouth asap, right? Here’s how:
Gluten-Free Cheddar Cheese Bread
Makes: 1 Loaf
Substitute for ATK Flour Blend: 2 1/4 cups King Arthur Gluten-Fere Multi-Purpose Flour or 2 1/2 cups of Bob’s Red Mill GF All-Purpose Baking Flour (note-bread made with King Arthur will be somewhat pasty, and bread made with Bob’s Red Mill will be wetter and have a distinct bean flavor).
3 ounces Parmesan cheese, grated on large holes of box grater (1 cup)
12 1/2 ounces (2 3/4 cups) ATK Gluten-Free Flour Blend (recipe below)
1 Tablespoon gluten-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (1 cup)
1 1/4 cups sour cream
3 Tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 1/2 by 4 1/2-inch loaf pan with vegetable spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.
2. Whisk flour blend, baking powder, baking soda, salt, pepper, and cayenne together in large bowl. Stir in cheddar, breaking up any clumps, until coated with flour mixture. In separate bowl, whisk together sour cream, melted butter, and eggs until smooth. Using rubber spatula, stir sour cream mixture into flour mixture until thoroughly combined (batter will be heavy and thick).
3. Scrape batter into prepared pan, smooth top, and sprinkle remaining 1/2 cup Parmesan evenly over loaf. Bake until deep golden brown and toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking.
4. Transfer to wire rack and let bread cool in pan for 10 minutes. Remove loaf from pan and let cool on rack for at least 1 hour before serving. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes.)
ATK Gluten-Free Flour Blend
Makes: 42 ounces (about 9 1/3 cups)
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces ( 1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight containers and refrigerate for up to 3 months.
Want a book of your very own? Tell me your biggest gluten-free cooking/baking challenge in the comments below! A random winner will be chosen in one week.