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Flourless Cheese Bread

Ingredients: 1 cup milk of choice, 2 tsp vinegar, 1/4 tsp garlic powder... Full recipe link: https://chocolatecoveredkatie.com/2015/05/20/flourless-cheese-bread/

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…

cheese bread

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…

Ingredients: 1 cup milk of choice, 2 tsp vinegar, 1/4 tsp garlic powder... Full recipe link: https://chocolatecoveredkatie.com/2015/05/20/flourless-cheese-bread/

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…

squirrel eating

I wasn’t.

LINK OF THE DAY:

chocolate chip latte

Chocolate Chip Cookie Dough Latte

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Published on May 20, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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70 Comments

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  1. 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.

  2. 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 🙂

  3. 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!

  4. 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!

  5. 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!!!!!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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?

  11. 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!

  12. 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.

  13. 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

  14. 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)?

  15. 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!

  16. 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

  17. 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!

  18. 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.

  19. 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?

  20. 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.

    5/5

    5/5

  21. 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….

  22. 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!

  23. 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.

  24. 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.

  25. Layla says

    Made this and tastes great! Out of curiosity, has anyone tried making it with nutritional yeast instead of cheese?

  26. 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?

  27. 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.

  28. 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.

  29. 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.

  30. 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?

  31. 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!!!!!!!!

  32. 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!

  33. 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!

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