Cheddar-jalapeño bread

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Cheddar jalapeno loaf Easy Food

Makes 1 loaf


360g gluten-free plain flour
1 tbsp caster sugar
1½ tbsp gluten-free baking powder
1¼ tsp sea salt
200g mature red Cheddar, grated
40g Parmesan, grated
2 large jalapeño peppers, deseeded and finely chopped
370ml buttermilk
60g butter, melted


  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a standard 900g loaf tin with parchment paper. Combine the flour, sugar, baking powder and salt in a large mixing bowl.
  2. Stir in the Cheddar, Parmesan and jalapeños.
  3. Whisk the buttermilk and butter together, then stir into the flour mixture.
  4. Scrape into the tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.

Per serving: 245kcals, 7.9g fat (4.8g saturated), 32.3g carbs, 3.3g sugars, 11.2g protein, 1.1g fibre, 0.545g sodium

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