This Gluten Free Cheesy Sourdough Bread is a savory, bakery style loaf that delivers everything you love about artisan sourdough bread with the rich flavor of melted cheese in every bite. Made as a gluten free sourdough bread recipe, this loaf uses sourdough discard to create a tender crumb, crisp crust, and deep, tangy flavor.
Whether you think of it as cheddar sourdough bread, a three cheese sourdough bread, or a classic sourdough cheese bread, it's a delicious twist on traditional gluten free bread that feels truly homemade and satisfying.
Perfect for slicing, toasting, or serving alongside soups and dinners, this gluten free cheese bread is both approachable and impressive.
Baked in a loaf pan, it's an easy gluten free bread option that works for everyday meals while still feeling special enough for entertaining.
If you're looking for what to add to sourdough bread to elevate it, this gluten free discard recipe is a must try and might just become your best gluten free sourdough bread recipe yet.
If you are looking for more sourdough recipes try my Gluten Free Sourdough Sandwich Bread, my Gluten Free Sourdough Croutons, my Gluten Free Sourdough Pizza Crust or my Gluten Free Sourdough Bread.
You can find all of my bread recipes here: Gluten Free Bread Recipes
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot! Also melt the butter on the stovetop or in the microwave.
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder, salt, shredded parmesan cheese, shredded gouda cheese and shredded cheddar cheese. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread rise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
Supplies
More Recipes You Might Enjoy
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Gluten Free Cheesy Sourdough Bread
- Total Time: 9 hours 10 minutes
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Cheesy Sourdough Bread is a savory, bakery style loaf that delivers everything you love about artisan sourdough bread with the rich flavor of melted cheese in every bite. Made as a gluten free sourdough bread recipe, this loaf uses sourdough discard to create a tender crumb, crisp crust, and deep, tangy flavor.
Ingredients
- 1 ½ cups Sourdough Starter
- 4 Tbsp Butter, melted
- 2 Tbsp Honey
- 1 ¾ Milk, warm
- 2 ½ cups Gluten Free Flour
- ½ cup Potato Starch or Tapioca Flour
- 1 Tbsp Baking Powder
- 2 tsp Salt
- ½ cup Parmesan Cheese, shredded
- ½ cup Gouda Cheese, shredded
- ½ cup Cheddar Cheese, shredded
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot! Also melt the butter on the stovetop or in the microwave.
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder, salt, shredded parmesan cheese, shredded gouda cheese and shredded cheddar cheese. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread rise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
- Prep Time: 8 hours
- Cook Time: 1 hour, 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I liked to finely grate the parmesan cheese and then coarsely grate the gouda and cheddar. You could also use cheese that is already shredded. You could also use whatever block cheese you have in your fridge. Just use the same total measurement. For example, if you only have cheddar cheese then use 2 cups of it coarsely grated.
Frequently Asked Questions
Yes, this recipe is made using a gluten free sourdough starter, making it a great option for anyone following a gluten free diet while still enjoying classic sourdough flavor.
Store the bread fully cooled in an airtight container at room temperature for short term storage of 3-4 days. You can also slice and freeze it to maintain freshness longer.
