Gluten Free Jalapeño Cheddar Bread (Sourdough Discard Recipe)

This Gluten Free Jalapeño Cheddar Bread is a delicious variation of my Gluten Free Dutch Oven Bread. Packed with cheddar cheese and jalapeños, this crusty loaf of bread is baked to perfection in a Dutch Oven. The subtle heat from the jalapeños melds perfectly with the rich, tangy flavor of the cheddar, creating a delightful balance of flavors. Whether served as a savory snack, a flavorful side, or as part of a brunch spread, this jalapeño cheddar bread is sure to add a spicy kick and cheesy goodness to any meal.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is the key to the structure of my gluten free sourdough discard bread. It gives baked goods a slightly nutty flavor. I recommend using super fine brown rice flour since regular ground brown rice flour will give the bread a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.

Tapioca Starch: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning. Without added starch, this gluten-free jalapeño cheddar bread will be dense and dry.

Sorghum Flour: Sorghum Flour is high in protein with a light color. It helps artisan bread to get its texture but also a depth of flavor.

Fine Yellow Corn Meal: Corn Meal is a fine ground meal from dried corn. It gives the bread a wonderful texture and flavor. This is not the same as cornstarch. It is the same product I use in my Gluten Free Corn Muffins.

Gluten Free Sourdough Discard: Gluten Free Sourdough Discard refers to the portion of sourdough starter that is removed and discarded during the feeding or maintenance process of the starter. When you maintain a sourdough starter, you typically discard a portion of it before refreshing or feeding it with fresh gluten free flour and water. Sourdough discard adds flavor, texture, and some leavening properties. This recipe calls for a 50:50 sourdough starter, equal parts gluten-free superfine brown rice flour and water. Discard must be at room temperature.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in my gluten-free bread recipes. 

Low Fat Yogurt: Yogurt enhances the tenderness of gluten-free bread, preventing it from becoming overly dense or crumbly. It helps create a more delicate and enjoyable texture. While yogurt doesn't replace gluten's structural role, it can support the structure of gluten-free bread. I use a low-fat yogurt but also tried the recipe with sour cream and a non-dairy yogurt. I recommend opting for something low-fat.

Cheddar: I use a mild cheddar in this gluten free jalapeño cheddar bread. But feel free to use a sharp cheddar cheese if you like. Please be aware some pre-shredded cheeses may contain gluten. This is why I always buy blocks and grate the cheese at home.

Jalapeños: One can either use raw jalapeños or pickled. I use pickled jalapeños since I don't like the crunch from the raw jalapeños in my cheddar cheese bread. Use with caution if you are sensitive to heat (I accidentally bought HOT pickled jalapeños and had to rinse them before using them in the recipe).

Spices: Ground Garlic Powder and Smoked Paprika (or a pinch of cayenne for extra heat) accompany the cheddar and jalapenos used in this recipe and round out the flavors of the bread.

Tools Needed

To successfully make this gluten-free jalapeño cheddar bread, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten-free bread recipe. One can make the dough by mixing it by hand but it will be sticky.

Dutch Oven: This is the one piece of equipment you will need to make my artisan Dutch oven loaf. I use a smaller Dutch oven (which is oval). If you are in the market for a new Dutch oven, I recommend checking out this 6-quart Dutch Oven on Amazon.

Strainer and Towel: Especially if you are new to bread baking, you most likely don't own a Banneton Basket with Liner. I use an 8" strainer I place over my kitchen aid bowl and line with a clean flour towel. It works perfectly and it's products I already have in my kitchen.

Bread Scoring Tool: Like the Banneton for proofing, not everyone has a professional bread scoring tool in their kitchen. I use razor blades since I don't do any fancy scoring designs. You can also use a very sharp knife.

Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my gluten free bread dough a little mist before proofing.

How to make Jalapeño Cheddar Bread Dough

The dough for this Gluten Free Jalapeño Cheddar Bread can be made with a stand mixer or by hand. If you use a stand mixer, please make sure to use the dough hook. If you choose to mix the dough by hand, make sure to blend all ingredients well.

Step 1: Start by activating the dry yeast in the warm water. Warm the water in a small bowl in your microwave for 30 seconds. The temperature should be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast and a generous pinch of sugar over the warmed water and stir to combine. Allow for it to sit for 10 minutes. Your yeast will be ready when it looks bubbly and frothy. If your yeast is not bubbly and frothy after 10 minutes, do not use it.

Step 2: In the meantime, grate around 50 grams of the cheddar cheese with a box grater and dice the remaining cheese into small cubes. I tested the recipe with just diced pieces of cheddar and they all disappeared in the bread dough leaving the loaf with gigantic holes where once cheese was. Using a mix of diced and shredded make sure there are a few gooey, cheese pockets but also cheese in the remaining loaf. (And while I normally encourage the "more cheese is always better" mentality, I don't recommend going overboard with the cheese)

Step 3: Dice the Jalapeño into small pieces. This will ensure they will be evenly distributed.

Step 4:  In the bowl of a stand mixer or a large bowl combine the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and granulated sugar.

Step 5: When the yeast mixture is ready, add it to the dry ingredients along with the yogurt, vinegar and room-temperature sourdough discard. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for one minute. The dough will look soft and not like your typical bread dough (This is normal for gluten-free bread dough).

Step 6: Turn off the mixer and add the cheddar cheese, jalapenos, and spices and mix at a low speed for 1-2 minutes until incorporated into the bread dough. You may need to stop the mixer halfway and fold the ingredients into the dough by hand before continuing to mix with the machine.

Step 7: Remove the bowl from the stand mixer. With a flexible spatula, scrape down the side of the bowl. Allow the dough to sit at room temperature for 15-20 minutes. During that time, the gluten free flours and psyllium husk will hydrate and will make shaping the loaf a lot easier (and less messy).

Shaping & Proofing

Once the gluten free artisan bread dough has rested it is time to shape it into a loaf. Make sure you start with a clean workspace and have some extra gluten-free flour on hand. I like to use super fine brown rice flour for shaping. You will also need your choice of proofing basket and some additional tapioca starch for dusting the clean towel.

Step 1: On a clean workspace, lightly dusted with some super fine brown rice flour, knead the gluten-free bread dough quickly into a smooth dough. The key here is to work quickly.

Step 2: To shape the dough into a round shape, lightly flatten the dough and bring the edges into the center. Flip the dough seam-side down and use your hands to create a taut, smooth surface. Make sure the surface is floured or the shaped bread will stick to the work surface. This is normally the step new breadbakers tend to overthink. You just want to shape the dough into a smooth round shape. The tighter the loaf is shaped, the taller it will rise.

Step 3: Allow the shaped cheddar cheese bread to rest on the workbench for a few minutes while you prepare the proofing basket.

Step 4: Retriever your choice of proofing basket. I use an 8" strainer I place over my kitchen aid bowl and line with a clean flour towel.

Step 5: Line the strainer with a clean towel and dust with some additional tapioca starch. This will make sure the bread will not stick to the towel.

Step 6: Place the shaped dough into the floured proofing basket (banneton) with the seam side up to support its shape during proofing. Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.

Step 7: Cover the jalapeno cheddar bread dough with the overhang of the towel and allow it to rise at a warm place for 1 hour or until it has doubled in size. Proofing time very much depends on how warm your kitchen/house is. Alternatively, you can refrigerate the dough overnight for proofing. But note that this method may significantly lengthen the proofing time due to the cold temperature, which slows down the yeast's growth.

Baking Gluten Free Jalapeño Cheddar Bread

Step 1: Place the empty Dutch Oven in the cold oven and start preheating it to 450F. Make sure the oven racks are placed in the middle of the oven. This should be done at least 30 minutes before baking the bread so the Dutch Oven is very hot.

Step 2: Take a piece of parchment paper, big enough to fit your dutch oven, and sprinkle it with some additional corn meal (not corn starch!). This will not only prevent the bread from sticking to the parchment paper but also reduce the chances of the bottom of the bread burning.

Step 3: Invert the proofed artisan loaf on top of the cornmeal. Carefully reshape the loaf if needed.

Step 4: Score the bread with a razor, bread lame, or a sharp knife. Aim for around ¼ - ½ inch deep. This helps control the expansion of the Dutch oven bread during baking.

Step 5: Carefully remove the very hot dutch oven from the oven. Place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. Place the cheddar bread into the dutch oven (including the parchment paper!). Place the lid back onto the dutch oven and return it to the oven

Step 6: Bake the gluten free bread at 450F for 40 minutes LID on. After 40 minutes carefully remove the lid. Reduce the temperature to 430F and continue to bake the bread for 15-20 minutes. A fully baked Dutch oven bread should have a deep golden brown crust. Keep an eye on the color during the last few minutes of baking. The crust should be well-browned for a flavorful and crispy exterior. You may also use a digital kitchen thermometer, to check the internal temperature of the bread. The ideal internal temperature for most bread is around 200 to 210 degrees Fahrenheit (93 to 99 degrees Celsius). Insert the thermometer into the thickest part of the bread without touching the pan.

Step 7: Remove the dutch oven from the oven and place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. With the help of the parchment paper, remove the fully baked artisan bread from the pan. If you are still unsure about the doneness of your bread, tap the bottom of the loaf. It should produce a hollow sound. If you hear a dull thud, it may indicate that the bread needs more time to bake.

Step 8: Transfer the bread to a wire rack to cool and allow it to cool COMPLETELY. (I know, I know... this is the worst part). This can take as long as 4 hours. You may slice the bread after 2hrs but it may be still a bit sticky on the inside.

Why cool Sourdough Bread completely

I get it. There is nothing more tempting than slicing a freshly baked loaf of gluten free jalapeño cheddar bread. But there are several reasons why you should allow the bread cool completely before doing so.

Texture: Cooling allows the moisture within the bread to redistribute evenly throughout the loaf, resulting in a more uniform and desirable texture. Slicing the bread too soon can lead to a gummy or dense interior.

Flavor development: The flavors of sourdough bread continue to develop as it cools. Allowing it to cool completely enhances its taste, ensuring that you experience the full depth of flavor with each bite.

Structural integrity: While the bread is hot, its structure is still settling. Cutting into it too early can compromise its shape and crumb structure, resulting in a less visually appealing loaf.

Ease of slicing: Slicing warm bread can be messy and challenging, especially with all the melted cheese. Waiting until the bread is completely cooled allows for cleaner and more precise slicing.

Storage & Freezing

Storing gluten-free jalapeño cheddar bread requires some care to maintain its freshness and texture. Gluten-free bread tends to have a shorter shelf life and can become dry more quickly than traditional bread. I like to place the fully-cooled bread in a brown paper bag or a large ziplock and store it in an airtight container for 3-4 days. This is a fairly small loaf so you should not have a lot of leftovers to begin with. The crust will soften during storing but the bread will be delicious and soft.

This gluten free dutch oven bread freezes well and can be stored for a more extended period. Slice the bread before freezing for easier portioning. Keep the bread in the freeze for up to 2 months. When you're ready to use frozen gluten-free bread, allow it to thaw at room temperature or in the refrigerator. To refresh the bread's texture, you can briefly warm it in an oven or toaster. Avoid overcooking, as gluten-free bread can become dry quickly.

How to re-crisp a loaf of Gluten Free Jalapeño Cheddar Bread

There are several ways to recrisp a loaf of bread. Here is my favorite way to do it. This comes especially in handy during the holidays when oven space can be limited and you may want to bake a loaf of dutch oven bread the day before your big meal. (I have only tested this with a 3 day old unsliced loaf of my Artisan Dutch Oven Bread )

Step 1: Preheat the oven to 350F.

Step 2: Spray the gluten free bread with water using your nifty little water spray bottle. Be careful not to saturate the bread, as excessive moisture can make it soggy. When bread sits out, especially in dry environments, the crust can lose moisture and become stale. Spraying water onto the surface of the bread helps rehydrate the crust, restoring some of its lost moisture.

Step 3: Wrap the bread loosely in aluminum foil. The foil will help trap moisture and create steam during the reheating process, which will aid in re-crisping the crust without drying out the interior.

Step 4: Place the foil-wrapped bread directly on the oven rack in the preheated oven. Reheat the bread for about 10 minutes.

Step 5: After 10 minutes carefully remove the bread from the oven and unwrap it. Return it to the oven for an additional 5-10 minutes. Keep an eye on it to prevent over-browning.

Step 6: Once the bread is heated through and the crust has crisped up to your liking, carefully remove it from the oven. Allow the bread to cool slightly before serving.

Serving Ideas for Jalapeño Cheddar Bread

Here are a few ideas how to serve this Gluten Free Jalapeno Cheddar Bread:

Fresh and Warm: Serve the gluten free jalapeno cheddar bread while it's still warm from the oven (It will still be warm after 2hrs of cooling!). This allows you to enjoy its gooey melted cheese and moist interior to the fullest.

Butter and Spreads: Offer softened butter, whipped cream cheese, or flavored spreads alongside the bread. The richness of butter complements the spicy kick from the jalapenos and the savory taste of the cheddar cheese.

Soup or Chili: Pair slices of jalapeno cheddar bread with a hearty soup or a big bowl of Gluten-Free Chili. The bread's robust flavor and cheesy goodness complement the warmth and comfort of a bowl of soup or chili, creating a satisfying meal.

Sandwiches: Use slices of jalapeno cheddar bread to make sandwiches. It adds an extra layer of flavor to classic sandwich fillings like turkey, ham, or roast beef. You can also use it to make grilled cheese sandwiches for a spicy twist on a comfort food favorite.

Brunch or Breakfast: Serve toasted slices of jalapeno cheddar bread alongside eggs, bacon, or avocado for a flavorful breakfast or brunch option. You can also use it as a base for breakfast sandwiches or toast.

Cheese Platter: Incorporate jalapeno cheddar bread into a cheese platter or charcuterie board. Serve it alongside a variety of cheeses, cured meats, fruits, and nuts for a delicious and visually appealing appetizer spread.

FAQ - Gluten Free Jalapeño Cheddar Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.