Jalapeno Cheddar Cheese Loaf -Gluten Free

“This tasty gluten-free loaf tastes awesome and unlike other gluten-free breads, it holds together quite well. Even non gluten-free people will enjoy this one!”

Ingredients

1 cup evaporated milk (at room temperature)
1/2 cup water
1/4 cup bacon fat (melted bacon drippings)
1 tablespoon granulated sugar
1 tablespoon molasses (cooking molasses)
3 large eggs
1 envelope (8 gram) dry active yeast
2 ounces sharp cheddar cheese, shredded (aged)

2 jalapeno peppers, chopped (tops, seeds and ribs removed)
1 1/4 cups brown rice flour
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1tablespoon xanthan gum
2 teaspoons salt

Step 1

Fit a stand mixer with the paddle attachment.

Step 2

Place the milk, bacon drippings, water, sugar, molasses, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.

Step 3

Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a very thick muffin batter.)

Step 4

Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 60 minutes.