Cheddar, Scallion & Black Pepper Quick Bread, Gluten Free

Instructions

1. 1

   Heat the oven and prep the pan

   Set a rack in the center of the oven and heat it to 350°F. Grease a 9x5-inch loaf pan thoroughly, then line it with a sling of parchment that hangs over the two long sides. Melted cheese loves to weld itself to metal, so be generous with the butter or spray even if you're using parchment.

2. 2

   Whisk the dry ingredients

   In a large bowl, whisk the gluten-free flour blend, xanthan gum (skip it if your blend already lists xanthan or guar gum), baking powder, baking soda, salt, sugar, black pepper, and garlic powder for a full 30 seconds. Gluten-free blends are made of several starches that settle at different rates, so thorough whisking here prevents dense streaks.

3. 3

   Coat the cheese and aromatics

   Add the cheddar, Parmesan, scallions, and thyme and toss with your fingers until every shred is dusted with the flour mixture and no clumps of cheese remain. That coating keeps the cheese suspended in the loaf instead of sinking into a greasy layer at the bottom.

4. 4

   Mix the wet ingredients

   In a separate bowl or large measuring cup, whisk the buttermilk and eggs until smooth, then whisk in the melted butter. Room-temperature dairy gives you a smoother batter; cold buttermilk will set the butter into little flecks.

5. 5

   Combine and rest the batter

   Pour the wet mixture into the dry and fold with a sturdy spatula until no dry patches remain — with no gluten to develop, you can mix confidently until it's uniform. Then cover the bowl and let it rest at room temperature for 25 to 30 minutes. The starches and gums need that time to absorb liquid, and skipping it is what leaves gluten-free loaves gritty. The batter will visibly thicken and look glossier when it's ready.

6. 6

   Fill the pan and top it

   Scrape the rested batter into the pan and smooth the top with wet fingers or the back of the spatula; it will be stiffer than the wheat version and won't level itself. Scatter the remaining cheddar over the surface and drizzle the tablespoon of melted butter across the top.

7. 7

   Bake

   Bake for 55 to 68 minutes. Gluten-free loaves run a little longer and the toothpick test is less reliable here, so go by temperature: the center should read 205 to 210°F on an instant-read thermometer, and the top should feel firm and sound hollow when tapped rather than squishy. Tent with foil for the last 15 minutes if the cheese topping is darkening too fast.

8. 8

   Cool fully before slicing

   Rest the loaf in the pan for 15 minutes, lift it out by the parchment, and then let it cool completely on the rack — at least an hour. Gluten-free crumb sets as it cools far more than wheat crumb does, and cutting it warm will give you a sticky, pasty slice. Use a serrated knife once it's at room temperature.

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Baker's Tips

• 1.

  Grate your own cheese from a block. Pre-shredded cheese is coated in starch to stop it clumping, and that coating makes the loaf drier and keeps the cheese from melting into proper pockets.

• 2.

  No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups whole milk and let it stand 10 minutes. It won't be as thick, but the acid is what matters for activating the baking soda.

• 3.

  Treat the add-ins as a template: swap the cheddar for Gruyère or crumbled feta, the scallions for caramelized onion or chopped olives, and add 1/2 cup of cooked crumbled bacon or chopped sun-dried tomatoes if you like.

• 4.

  The batter should be thick enough to hold a spoon upright for a second. If it looks pourable, your flour was likely under-measured — spoon flour into the cup and level it rather than scooping with the cup.

• 5.

  For muffins, divide the batter among 12 greased muffin cups and bake at 350°F for 22 to 26 minutes.

• 6.

  Day-old slices are genuinely better toasted in a skillet with butter than fresh, so don't panic about leftovers.