Gluten-Free Cheddar Jalapeño Sourdough Bread

This Gluten-Free Cheddar Jalapeño Sourdough Bread is bursting with sharp cheddar and spicy jalapeños! Perfect with soups, dips, and sandwiches. I especially love making croutons with this loaf!

I am excited to share with you a cheddar jalapeño version of my vegan gluten-free sourdough bread!

Ever since I learned the ins and outs of making a gluten-free sourdough starter, I have been experimenting with different recipes like this cinnamon raisin sourdough, sourdough pretzels, sourdough bagels, fermented baguettes, and many other gluten-free sourdough recipes.

This loaf is different in that it requires xanthan gum to make but you won't regret adding it!

Ingredients

• Cheddar - you can use white or red cheddar, the red cheddar will add more color to your loaf!
• Jalapeños - you can use fresh or pickled jalapeños.
• Psyllium husk - I recommend using whole husks but powder can be used if necessary. Psyllium holds moisture and adds chewiness to the bread.
• Xanthan gum - helps hold the structure of the baked loaf.
• Gluten-free sourdough starter - if you don't have one, learn how to make a starter at home!
• Sorghum flour - adds substance and protein to the dough.
• Tapioca starch -adds lightness and chewiness.
• Potato starch - helps balance out the chewiness and adds lightness.
• Sugar - feeds the starter bacteria.
• Baking powder - assists in the dough's rise.

See the recipe card for quantities.

Substitutions

1. Psyllium husk - there is no good substitute for psyllium husk for this bread. Read more on psyllium husk to understand how it works!
2. Xanthan gum - I tried making this bread without it and the loaf wouldn't hold its shape, so xanthan gum is necessary for this recipe to bind the dough! You can use guar gum as a substitute.
3. Sorghum flour - brown rice flour can be used.
4. Tapioca starch - arrowroot starch is a good substitute.
5. Potato starch - you can use cornstarch instead.
6. Baking powder - don't substitute with baking soda!

Instructions

Step 1

First, add psyllium husk, sugar, and water to a medium-sized bowl and whisk to incorporate.

Set the bowl aside to let the psyllium gel form (2 minutes).

Step 2

In the meantime, combine all of the dry ingredients in a large mixing bowl and stir to incorporate.

Step 3

Shred and/or cube the cheddar cheese and chop the jalapeños.

Then, add the wet ingredients, cheese, and jalapeños to the bowl with the dry ingredients and mix.

You can use an electric mixer with dough hooks or mix by hand!

Step 4

Turn the dough over onto a lightly floured working surface and shape it into a ball or a batard.

For visual shaping directions see my vegan sourdough bread post.

Step 5

Place the dough upside down into a proofing basket or a bowl lined with a kitchen towel. Make sure to flour the towel to prevent sticking!

Cover the loaf and let it ferment for 5-7 hours at room temperature or overnight in the refrigerator. (12-18 hours).

The dough won't puff up significantly it will do most of the rising during baking!

Step 6

Once the dough is ready, carefully turn it over onto a piece of parchment paper and score the loaf.

I like to make a deep cut on the top to promote a better oven spring.

Lower the parchment paper with the dough into a cold Dutch oven, cover with the lid, and transfer to a cold oven.

Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes.

Take the lid off after the first 40 minutes, lower the temperature to 350F/175C, and keep baking the bread for another 30 minutes.

Once it's baked, take the cheddar jalapeno loaf out and transfer it to a cooling rack. Let the bread sit until it is no longer warm to the touch and enjoy!

Storage

• Store at room temperature for 3-4 days.
• Freeze for up to 3 months. To freeze, slice the bread, line the slices with small pieces of parchment paper, and place them in a freezer bag or container.
• To defrost, simply place the slices into a microwave for a minute or two!

Troubleshooting

• Large hole between the top crust and the crumb - this is a sign of overproofing. Bake the dough sooner next time!
• Gumminess - this bread will have some level of gumminess but it shouldn't be too dense. Gumminess can be a sign of overproofing, underproofing, or underbaking!
• Burnt bottom - I like to make large foil rings to mediate between the bread and the Dutch oven.