Preparation time: 10 minutes

Baking time: 35 to 40 minutes

V

• Cheddar Cheese Quick Bread

This savory quick bread complements soups and main-dish salads—a nice way to add a bit of heft to an otherwise light meal. Extra-sharp cheddar produces the most pronounced flavor, but the bread is delicious with mild cheddar as well. Shredded cheese melts right into the bread, while diced cheese produces cheesy pockets.

Makes 4 slices (one 3¼ x 5¾-inch loaf)

• ½ cup Carol’s Gluten-Free Flour Blend
• 1 tablespoon granulated sugar
• ¾ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon onion powder
• 1 large egg, at room temperature
• 2 tablespoons unsalted butter, buttery spread, or coconut oil, melted and slightly cooled
• ½ cup (2 ounces) coarsely shredded or diced cheddar cheese or Daiya cheddar-style shreds
• 2 tablespoons grated Parmesan cheese or soy Parmesan, divided

1. Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).

2. In a small mixing bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, and onion powder until well blended. Add the egg and butter and beat with an electric mixer on low speed until well blended, about 30 seconds. Gently stir in the cheddar and 1 tablespoon of the Parmesan. The dough will be somewhat stiff.

3. Spread the batter evenly in the pan and smooth the top with a wet spatula. Sprinkle the remaining 1 tablespoon Parmesan on top.

4. Bake, rotating the pan halfway through baking, until the top is browned and a toothpick inserted into the center of the loaf comes out clean, 35 to 40 minutes. If necessary, cover with foil after 15 minutes of baking to prevent overbrowning. Cool the bread 10 minutes in the pan on a wire rack. Remove the bread from the pan and cool for 20 minutes on the rack. Serve slightly warm.

Per serving: 370 calories; 13g protein; 18g total fat; 1g fiber; 38g carbohydrates; 134mg cholesterol; 617mg sodium