So what exactly is cheese bread?
It’s hard to describe. It’s light and soft and fluffy… similar to cornbread… but without the corn… although I guess you could add corn if you wanted to… hmmm that’s not a bad idea… cheesy cornbread…
Perhaps you’ve noticed, the ellipsis is my favorite literary device.
My mind is like a child who can’t sit still. Before I finish one thought, I’ve already moved on to the next. It’s a little crazy, being inside of my mind…
Ooh look, a squirrel!
Flourless Cheese Bread
(Makes 9 servings)
- 1 cup milk of choice
- 2 tsp vinegar
- 2 tbsp water or oil
- 1 tbsp ground flax
- 1 1/2 cups shredded cheese – such as Daiya vegan
- 1 cup garbanzo flour (Regular flour can be substituted) (120g)
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp onion powder
- pinch stevia OR 1 1/2 tsp sugar
Preheat the oven to 400 F. Grease an 8-inch square pan, then set aside. In a measuring cup, whisk together the first 5 ingredients and let sit at least 5 minutes. Combine all remaining ingredients in a bowl, and stir very well. Pour wet into dry, stir to combine, and pour into the prepared pan. Bake 21 minutes on the middle rack, then let cool before slicing and removing from the pan.
View Cheese Bread Nutrition Facts
And you thought I was kidding about the squirrel…
I wasn’t.
LINK OF THE DAY:
Claudia says
Oh Katie printing two pages for a little recipe sigh. It does have a cute squirrel licking a plate photo though, so I will let you off this time.
Tara says
Hm – or, you could just type it out on the device of your choice and eliminate all paper instead of putting the onus on Katie, who gave you an awesome recipe for free. You’re welcome.
K says
Or highlight the text only and print if you need paper
Chocolate Covered Katie says
Just highlight the recipe, press the “control” and “c” keys on your keyboard to copy, and open a word document and paste 🙂
Naomi Snider says
OR get the amazing MasterCook recipe software, and copy it into that. You’ll never look back.
Carrie Willard says
My family is gluten free and I have missed cornbread. This looks like it would have a similar texture, and I have a bag of garbanzo bean flour in my freezer right now! PS we love your cookbook. I made the chocolate banana cupcakes last week and they were amazing 🙂
Chocolate Covered Katie says
Thank you so much for making them!
Alie says
Love the post! You do make me smile.
I love cooking with chickpea flour and this sounds very tasty…
even if it doesn’t contain chocolate!
Cassie says
EEEEEEWWWW SQUIRRELS! Sorry, have this overbearing hatred for squirrels XD anyways, this is awesome! You had me at gluten free, cheese and bread. YUM!
Sarah says
This looks fantastic! Will have to give it a try!
x Sarah
http://www.bohochiccafe.com
Deanna says
I just made this!
Can I tell you what I changed? Nothing really….it’s perfect as-is, but the pregnancy cravings got the better of me so with only 3 minutes left of cooking, I removed it from the oven and topped it with onions, anchovies and tomatoes that were marinated in olive oil, salt and oregano. I put it back in the oven on broil for about 5-8 minutes. It sure does hit the spot!!! It’s a cross now between a pizza and a cheese bread.
Thanks for the recipe and for satisfying my craving!!!!!
Frances says
Pizza bread? That sounds really good! Even though mine tastes delicious, I am now sad I made it plain 😉
Chocolate Covered Katie says
Thank you for making it!
Christie says
Could this be made with nutritional yeast?
Jason Sanford says
Sounds like a fun experiment. Be sure to report back if you do try!
Chris says
Maybe the squirrel is your Spirit Animal!
I love your site!
K says
Or highlight the text only and print if you need paper
Elyse says
I eat gluten-free thanks to Celiac Disease and this looks pretty similar to cornbread, (which I haven’t had in forever!) I’m excited to try this!
Frances says
I just made this to go with my family’s dinner, and it is way better than any cornbread I’ve ever had. Thank you, thank you, thank you for this delicious recipe!!!!
P.S. Your commentary on your posts always makes me smile.
Jules @ WolfItDown says
This. looks. awesome!
And the squirrel, how cute 😀
Tina Pachniak says
Just got my recipe email today- had to try this!!! Came out of the oven about 20 minutes ago, and I’ve been itch’n to get into it! So good. I only had about 3/4 cup of my Daiya cheese left, so I threw in some crumbled reduced fat feta. Thanks- keep the great recipes coming!
Chocolate Covered Katie says
Thank YOU for trying it!
Erogo says
OH >.> is this by any chance based off that recipe I posted on you comments about the eggy bread? BTW bit of guar gum gives a bit more chewiness add it like you would for pizza crust <.< 4 tsp Italian herb 1 each of garlic and onion with a sprinkle of parsley and basil on top mixed in with the cheese
BTW Garbanzo Fava mix gives it a bit of rise, adding a tbsp or 2 of a starch like tapioca gives it a rise also. Switching to broil for a min or 2 at the end gives it a nice crust topping.
Chelsie says
Thanks for the great recipes! Is it okay to use apple cider vinegar?
Deanna says
Oh that’s what I used. Turned out great!
Maha says
What should I do if i don’t have any onion powder? Is there a substitute? what if i add finely minced onion?
Chocolate Covered Katie says
You can definitely experiment!
Rachel says
Katie,
This is a bold request, but would you consider making a compilation of “non-chocolate” recipes? Yes, I realize this is a chocolate blog, 🙂 and I really enjoy chocolate, but sometimes I get cravings for other flavors. Just a suggestion.
Your work is amazing!
Laura says
I have never viewed this is a “chocolate blog”- There’s tons and tons of other recipes without chocolate on CCK!
https://chocolatecoveredkatie.com/recipes/
Rachel says
Oh of course! I think I need to reword my comment. 🙂 Katie has lots of amazing “non-chocolate” recipes on her “chocolate-covered” blog. By compilation I meant like a post with a list of favorite “non-chocolate” recipes (like she’s done with Easter, pumpkin, breakfast, etc. recipes).
Chocolate Covered Katie says
Do you mean non-desserts? https://chocolatecoveredkatie.com/category/healthy-meal-ideas/
Or just non-chocolate in general?
Christina says
Oh that squirrel!
The other day I went to Trader Joe’s during my lunch break to pick stuff up for dinner, and it was cool enough out that I decided to crack my windows in the parking garage at work and just leave my purchases in the car…
…well a furry little someone with a bushy tail decided to climb in through my barely-open windows, chew a hole (unnecessarily) in my reusable bag, and try to steal my avocado. He actually tried to get it out the window (which was only open about 3/4″). He failed. And got avocado all over my car.
And I learned my lesson about keeping my windows shut.
Nicole says
Omg the squirrel made the post hahaha
But in all seriousness I can’t wait to try this! I’m not vegan but I AM severely lactose-intolerant so knowing this recipe works with non-dairy cheese is perfect 🙂 As always, love you and your recipes <3
Bethy says
cheesy and corny, just like my jokes! xD looks delicious!
MARY says
This looks good (daughter is gluten free, always looking for new recipes!), but when I put the ingredients into a recipe builder, 9 servings (using skim milk, reduced fat cheddar & water (not oil), it came to 119 cal/ serving (9 servings). Are there 9 – 53 gm servings in your recipe (from the nutritional info)?
amanda says
Answers your question: https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Also Katie doesn’t use skim milk because she is vegan.
Tara says
This turned out soo well 😀 The day before this post I’d made the eggy breakfast cake and ate it with melted cheese, so this is like the easier, elevated version! I don’t know how you do it!
Steph says
My fiance absolutely loves cheese like.. all sorts of cheese and cheesy stuff 😀 Guess I’ve found the next thing that’s going to wait for him when he comes home
Rachel @ Athletic Avocado says
I love chickpea flour! this looks amazing! well done 🙂 pinned
meg says
This looks great! I love garbanzo bean flour & am always looking for new ways to use it. Do you have any idea if it will freeze well? I know cornbread freezes well, but you also describe it as fluffy, so I’m not sure. Thanks!
amanda says
I froze it and just reheated it in the oven, and it worked great!
konya künefe says
Squirrels are justified dish looks delicious lick should try as soon as possible.
vogelstar says
That’s a great shot of the squirrel- can’t blame him for going in. I just love the positive vibe of your site.It never fails to make me smile.
Bitter and Murky says
I would love to try this recipe and I have everything except the Daiya. I have never tried it and hear so many conflicting reviews about it, that after reading the list of ingredients on the package, not sure if it’s worth buying or not.
Any suggestions as to what to use instead of Daiya?
I have tried Miyoko’s nut cheeses and really like them but they are not shreds, they’re creamy. Do you have to use the shreds for this recipe?
Any other ideas or wild possibilities?
Dayna says
And where does one get garbanzo flour?? Is it pricey? I don’t think I’ve seen it anywhere. Thanks!
Unofficial CCK Helper says
Try whole foods or amazon.
Beth says
Can I make this without the cheese, or is a cheese necessary for some reason other than just being tasty?
Unofficial CCK Helper says
This recipe is similar, without cheese:
https://chocolatecoveredkatie.com/2012/10/11/eggy-breakfast-bread/
Heather says
Can I just say: Nice capturing the squirrel, and I see its little tongue, how cute!
Wish we had some chickpea flour so I could make this, although the cheese might,… I just remembered we have blocks of cheese in the freezer that I could use, *evil laugh, but sigh ensues* no chickpea flour, Although (again), we have cornmeal, but I don’t think that’ll work,… but it should state that it wasn’t processed in a facility with wheat.
kyla says
What do you think about adding jalapeño to this? I had this delicious corn, jalapeno, cheese bread once and I’m wondering if it would work with this recipe….
Dyane says
Hi, I was wondering in this recipe, instead of making essentially buttermilk (the milk and vinegar)…could I just use Kefir (the product I use says it can be used in place of buttermilk)…or do I still need to add the vinegar. I know you can only inform me based on what you use, but I know you use vinegar in a lot of your recipes as an added ingredient. Thank you!
Julie Dove says
You can always experiment!
Virginia L says
This is an excellent recipe.
Since I am not vegan but trying for Gluten-free, I used the big block of American cheese that comes with senior food bank items. It made that awful cheese quite delicious, and is a wonderful way to get really good flavor from chickpea flour, too.
Beth says
I did something wrong with the recipe, but not sure what….It was very salty. The only thing I wasn’t sure on was the vinegar, because there are so many different kinds. I used rice wine vinegar. Could that be it? I also used regular flour. Thank you!
Julie Dove says
Hi! Vinegar should be white vinegar or apple cider vinegar (where vinegar is the only ingredient). I’ve made it with both flours though, so it’s probably the vinegar in your case! However, you can of course use less salt if you want to try it that way next time, and it won’t affect the texture.
Virginia L says
Beth, I found it too salty also – so I reduced the salt to 1/2 teaspoon and it was fine.
Layla says
Made this and tastes great! Out of curiosity, has anyone tried making it with nutritional yeast instead of cheese?
Jason Sanford says
Yup, and it is delicious!
Pongodhall says
Lovely bread here.
Do you think if I did it a bit thicker I could cut through middle to make sandwiches?
Have you tried that? Or maybe a thinner layer fir them?
Would it work and what would be the cooking times do you think?
Pongodhall says
Oh yum, and so glad for nooch success too, I think I’ll try that one first. Can’t get Daiya here yet. (S,Ireland) we only recently got violife (happy).ive lived off notch for years you see.
Pongodhall says
I wondered if I could sub some nooch in there for that cheese, I know it dries and thickens but also I’d i out more liquid? Cheese bread is a great idea, a good portable.
Layla says
This is delicious!!! I did not have vegan cheese so I used mild shredded cheddar (I’m going to use vegan cheese next time = this added too much fat and calories!). I did use garlic powder instead of onion powder and some parsley. tasted like cheddar biscuits!
Thank you for this recipe.
Jason Sanford says
Mind cheddar sounds really good too!
Javonni says
I’m addicted to this. Love it!
Kim says
Hi Katie,
I am doing Atkins, and substituted almond flour, in place of the garbanzo flour. The batter came out resembling mortar. I added a bit more water, but it didn’t bake correctly. I have tried other recipes and have problems with the texture. Do you have any suggestions, please?
Jason Sanford says
Because almond flour is so different from other flours, it is not usually able to be subbed in a 1 to 1 ratio with other flours in a recipe so it’s best to go with recipes that have been specifically formulated to use almond flour. Here are Katie’s recipes that use it! https://chocolatecoveredkatie.com/tag/almond-flour/
Belle Fortte says
WoW!!! loved this one!
Had to make it with regular flour & cheese cause I did not have chickpea flour or vegan cheese… it sure had more calories but it turned out amazing!
I’ll try the healthier version next time.
Thank you Katie!!!!!!!!
Melissa says
I’ve made this recipient as is before and loved it so today I needed to use u leftovers so I added 1/2 can rinsed black beans, 1/2 red bell pepper diced, 3 chopped green onions, 1/4 Cup corn kernels and 1/4 jar of salsa to the batter. It turned out great!
Avra says
I’m confused–in the recipe ingredients list it says you can use regular flour but in the instructions Katie says she only tried it with garbanzo flour. Is Katie vouching for using regular flour or not?
CCK Media Team says
Hi sorry about that, it looks like the ingredients were updated after she tried it with regular flour but we missed also updating the instructions. Yes, regular flour is fine to sub!