cups gluten-free all-purpose flour
teaspoon gluten-free baking powder
tablespoon minced fresh sage
cup unpeeled chopped apple
cup shredded sharp cheddar cheese
cup cooked crumbled bacon (about 5 slices)
Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan and set aside.
In a large bowl, whisk together flour, xanthan gum, baking soda, baking powder, salt and sage.
Prep apples, cheese and bacon.
In a separate bowl or bowl of a stand mixer, whisk eggs, milk and olive oil.
Gradually add dry ingredients to wet ingredients, stirring to combine. Add apples and cheese and stir until just combined. Fold in crumbled bacon.
Pour batter into prepared loaf pan.
Bake 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove pan from oven and place on a cooling rack 10 minutes before removing from pan. Cool completely before slicing.
More About This Recipe
- Once upon a time, I made this super-rad bread with a panda’s face in it. It was awesome and everyone was happy.Once upon another time, I tried to make this super-rad bread again, only gluten free. It was not so awesome.Here’s the thing: It’s not that pandas hate being gluten free or anything (in fact, I’m pretty sure real-life pandas are, by default, gluten free eaters… unless bamboo has gluten in it? ANYWAY…). It’s just that, if you know a thing or two about gluten free bread baking (something I don’t know too much about, but am slooooooowly trying to learn), you know that the dough for a GF bread should always have more moisture than a non-GF bread – in other words, any good GF bread has the consistency of a thick quick-bread batter before baking. It’s what makes gluten free bread baking such a challenge in the first place.In spite of the ups and downs of my gluten free bread baking education – wherein I realized that said panda bread, alas, cannot be made GF unless you want a Picasso-like version of a panda face – I am not leaving you GF eaters without something just as tasty! Ladies and gentlefolk, I give you Gluten Free Bacon-Apple Cheddar Bread, a.k.a., I-want-to-stuff-this-whole-loaf-into-my-face bread.I kid you not, I’m not sure a single soul could ever guess that this bread is gluten free if they didn’t know in the first place. The texture of the loaf is light, fluffy and moist just like any quick bread – and if that’s not convincing enough, the deliciousness of the crispy, salty bacon pieces swirled with sage, tart apples and sharp cheddar cheese blocks out any suspiciousness of the lack of gluten in this recipe.
- For those who don’t need to go GF, you can bake this loaf with the same amount of regular all-purpose flour, and just omit the xanthan gum. And for those who bake this for a gluten free friend, be sure to use gluten free baking powder and to keep all surfaces, utensils and bowls clean and free of gluten. And for all ya’ll, try to contain yourself when you pull this loaf out of the oven and get a whiff of its deliciousness, OK? I know it’s tough, but you’ve got to do it, because this is one bread recipe that everyone can enjoy.
Apple, Bacon and Cheddar Cheese Stuffing and a @RudisGlutenFree Giveaway
This post may contain affiliate links. Read my disclosure policy.
We’ve made it through Back to School, the leaves are falling, the kids have picked out their costumes and before we know it, we will be clearing out the last remains of the Halloween candy. It’s time to start thinking about our Thanksgiving menus. And what Thanksgiving menu is complete without stuffing? This year, try something new with Apple, Bacon and Cheddar Cheese Stuffing , made here with the new Rudi’s Savory Herb Gluten-Free Stuffing.
Let’s talk stuffing for a minute. One recipe you will never see here is the stuffing we eat every year for Thanksgiving – my grandma’s stuffing. There are a few reasons for this. The first is that there is no real recipe, and now I am the only person who knows how to make it. Not that I even really know. I kind of wing it every year. I pick up some random bags of stuffing mix – some crumbs, some cubes, maybe cornbread, maybe seasoned, maybe not. Cook up some onion and carrots, possible celery except that nobody in may family likes celery. Maybe I add some ground beef, or have grandma rolling in her grave by adding turkey sausage. I sprinkle in some seasonings, or, gasp, fresh herbs. Then I add some unknown amount of milk and chicken broth and smush it all up into a big mass of wallpaper paste, which is then transferred to a baking dish in clumps that are lightly pressed together and baked.
Which brings me to the second reason you will never see the recipe on my blog. My whole family loved grandma’s stuffing. They even love my version, and tell me I am pretty close to hers. But I don’t think anyone outside of our family would touch this stuff with a ten foot pole. You see, after baking it, we then cut it into cubes for serving. Thick, dense cubes. Basically, I think if you made enough, these cubes could be used to build a nuclear fallout shelter. Seriously – lead bricks. But yummy, carby, tasty lead bricks. Lead bricks that we keep coming back for. Especially the crispy end pieces. Yum!
Don’t worry, no stuffing bricks here…
This Apple, Bacon and Cheddar Cheese Stuffing is ridiculously good. So good, in fact, that my little family of three (well, four, but Baby Smiles is still working his way through pureed fruits and veggies) devoured the entire casserole in two nights. We could not stop eating it.
It’s moist and light, with so many flavors, but none of which overpower any of the others. The apples bring an element of sweetness, which is perfectly balanced by the salty, smoky bacon and the little pockets of sharp cheddar cheese. And thanks to the folks at Rudi’s, this stuffing can be made gluten free using their new Savory Herb Gluten-Free Stuffing.
I was definitely impressed by the flavor and texture of the gluten-free stuffing mix. There was a rich, almost butteriness, and a wonderful flavor, while the prepared stuffing was nice and moist, it still held together and didn’t get mushy or crumbly with the addition of the wet ingredients.
I am so excited to be helping Rudi’s spread the word about this tasty new product that makes it easy to bring delicious stuffing to out gluten-free Thanksgiving dinner table. Just to tell you a little more about the product, Rudi’s Gluten-Free Stuffing is an artisan inspired gluten-free stuffing that is perfect to bring to any holiday table for the whole family, gluten-free or not. Made from the bestselling Rudi’s Gluten-Free Multigrain & Original breads and blended with a perfect amount of savory spices, it is a perfect match to any holiday meal. The stuffing can be prepared in about 5 minutes and is dairy, soy and, of course, gluten-free. Unlike other Rudi’s Gluten-Free products, our gluten free stuffing is a limited time only program available while suppliers last for 2013 holiday season.
You can find out more about this product, plus download a coupon on Rudi’s website. Plus, from November 4-15, they will be spreading the word about their new gluten-free stuffing by holding a giveaway on their Facebook page, in which they will be giving away lots of cool prizes!
Finally, as part of their promotion, you have the opportunity to with a Gluten-Free Stuffing kit valued at $90, which I teased you with on Instagram.
It includes the following Rudi’s branded items: “Gluten-free only” casserole dish, oven mitt, apron, serving spoon, recipe card for added inspiration, and a bag of Rudi’s Savory Herb Gluten-Free Stuffing.
Enter NOW using the Rafflecopter! You have till 11:59 pm on Friday, October 8th to enter.
Disclaimer: Rudi’s provided me with the Gluten-Free Stuffing Kit, which included a sample of the Gluten Free Stuffing, and a kit to give away. No additional compensation was received. As always, all opinions are my own.
4-Ingredient Gluten Free Sourdough Bread Recipe
This 4-Ingredient Gluten Free Sourdough Bread recipe is perfect start with if you&rsquore new to sourdough bread baking. It&rsquos easy to make with clear directions and a written baking schedule.
- 200 grams un-fed Gluten-Free Sourdough Starter (see notes)
- 420 grams Bob's Red Mill 1:1 Gluten-Free Baking Flour (see note 10)
- 300 grams bottled water, cold or room temperature
- 12 grams fine sea salt
Day 1 (Around 12 pm)
Make the dough: Add the un-fed starter, gluten-free flour, water, and salt to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn't any loose flour left.
Bulk Fermentation: Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in a draft-free place for 6-10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. I generally let mine rise for about 8 hours. At this point, you don't want your dough to double in size.
2nd Proof/Retard (around 8pm): After the first rise, transfer the bowl to the refrigerator to finish proofing in the refrigerator for 12 hours. You can keep the dough in the same bowl or you can gently reshape it and place it in a floured Banneton Basket.
Day 2 (Around 8 am)
Place your Dutch Oven on the center rack and preheat the oven to 500 degrees. Let the Dutch Oven preheat at 500 degrees for at least 30 minutes.
When the Dutch Oven has preheated, remove from the dough from the refrigerator. Turn the dough out onto a piece of lightly floured parchment paper.
With generously floured hands, gently re-shape to a tighter ball and use the flour to smooth the dough. The dough should be completely coated with a layer of flour. (Skip this if you proofed in a Banneton Basket)
Use a sharp knife or bread lame to slash the bread, you want the slash to be at least 1-inch deep. You can make it decorative or keep it simple to start and just do an X in the middle.
Remove the Dutch Oven from the preheated oven. Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don't burn yourself. Place 2 large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid.
Place the Dutch Oven back on the center rack and lower the temperature to 450 degrees. Bake at 450 for 40 minutes.
After 40 minutes lower the oven temperature to 425 degrees and then remove the lid from the Dutch Oven. Bake for an additional 40 minutes, uncovered, at 425 degrees.
When the bread is done, it should have an internal temperature of at least 210 degrees and the bottom of the bread should sound hollow when you knock on it. Cool completely on a wire rack before slicing and serving.
- The sourdough starter used and tested in this recipe is made with Bob's Red Mill 1:1 Gluten-Free Baking Flour. It's a 100% hydration starter, which means it's made with equal parts flour and water.
- The flour blend I use contains xanthan gum. For best results use the flour listed in the recipe or another high-quality gluten-free flour blend that already contains xanthan gum.
- Tap water can be subbed as long as it hasn't been chemically treated. Chlorine will kill the active cultures and wild yeast.
- This dough can be mixed by hand if you don't have a stand mixer. I use a Danish Dough Whisk to mix it.
- The sourdough bread process is not the same as traditional sourdough bread made with wheat flour. There's no stretching or folding of the dough during the bulk fermentation. With gluten-free dough, the bulk fermentation is just the first rise.
- I finish proofing the dough in the refrigerator, sometimes referred to as Retard. It slows down the rise and helps prevent over-proofing your dough.
- I use a 5.5 quart Dutch Oven to bake this bread. If you don't have a Dutch Oven, you can use a cast-iron skillet and cover the bread with aluminum foil for the 1st half of the baking process. Be careful not to burn yourself when covering with foil.
- It's important to cool the bread completely before slicing.
- This bread is best served toasted. Think toast for breakfast, garlic bread, etc.
- To make this bread with a flour blend that doesn't contain xanthan gum, mix 15g whole Psyllium Husk with the water and let it sit until it gels. Then mix the ingredients and follow the directions as indicated.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 10 servings.
Did you make this gluten free sourdough recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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Can I cook this recipe in pampered chef stone ware pans?
I should think so as long as they're oven-safe to the temperatures listed in the recipe.
Wednesday 31st of March 2021
I baked at 40 minutes at 425 with lid on then 40 minutes at 425 with lid off. it definitely was overdone. Next time I'll cut ther cooking time back. Otherwise taste it's great
Friday 26th of March 2021
Hi, thanks for posting this recipe! I had a question around where you say to gently shape the dough and put it in a medium glass bowl to bulk ferment. I lightly floured a wooden board and my hands, but I wasn’t able to shape the dough in the slightest. It was very sticky and unworkable (possibly because it didn’t have any gluten in it?). I’ve baked sourdough bread with gluten flours before at higher hydration (80%+) and not had an issue shaping it. Am I doing something wrong with this recipe? Thanks!
Thursday 25th of March 2021
This recipe is perfect, my gf son loves it. I follow your directions strictly and totally works!
Making the Dough
The dough comes together very quickly. Wet ingredients (and bacon, cheese and scallions) mixed in one bowl, dry mixed in another. Pour all of the wet ingredients into the dry at once and mix with a large spoon. The dough should come together in a ball that you can handle. If it is sticky or doesn’t hold its shape, it may need a little more flour. If it seems crumbly and dry, add a little more buttermilk. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for this recipe. Gluten free flours differ dramatically by how much moisture and fat it absorbs, its texture and flavor. If you are using a different flour, you may get different results. So just be aware that you may need to make adjustments. Keep me posted on what you try and what the results are by posting in the comments section below! There are so many great products out there, so it helps us all to share:-)
Bacon Apple Cheddar Bread
There is something so incredibly satisfying about taking everything out of a drawer, sorting through it, throwing stuff away, wiping out the drawer, and putting everything neatly back in.
Moving is a huge pain in the butt, but fortunately The Hubs’ new company is providing the good movers for us. You know, the ones that show up with boxes, pack everything, move everything, unpack everything and take the boxes with them when they go.
That’s a huge weight off my shoulders, but I still don’t want to show up in Oakland with a bunch of broken pens, scraps of paper and dusty drawers (yes, they pack EVERYTHING).
Hence my need to clean and organize every inch of this house now.
I actually went through our “office supply drawer” today and tested every single pen and marker to see if they worked.
Like I said, SUPER satisfying.
Life is frickin’ nutso right now. 4th quarter is always the busiest time of year for me plus, I’m going out of my way to accept every party/coffee date/workshop invitation in order to have a chance to say goodbye to everyone.
Add in holiday shopping/wrapping/shipping/baking and a total house cleaning/purging/organizing mission and I’m pretty much surviving on wine & coffee and I’m starting to run out of ////////’s
Did I mention I still don’t know where I’m going to live in 50 days?
In an attempt to not totally freak out, I’m doing my best to just focus on one task at a time. One chore on my list that I’ve mentioned before is using up everything in my fridge and pantry starting with this bacon apple cheddar bread.
The Hubs left yesterday for our new life (he starts work sooner than I was ready to leave) so I baked this bread not only to comfort me (carbs+baking=peace), but also because I should be able to live off it for about a week.
It’s great by itself, but I’m also envisioning it toasted as sandwich bread, spread with apple butter, or as a basket for an egg like I did here. All you need is a little creativity, and you’ve got meals for days.
Well that’s enough chit chat. I’ve got to get back to organizing my playing card drawer.
If you decide to give this bacon apple cheddar bread recipe a try be sure to let me know! Post a pic on Facebook or Instagram and tag me @betsylife I love to see and share all your creations.