This totally flourless cheesy bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich. It refrigerates well, too, and can be warmed up very quickly in a toaster oven.
Today’s recipe is by Sarah Smith of Nourished and Nurtured from her new cookbook Nourished Cooking. I made this cheesy bread today and it was simply divine. Of course, I love all things cheese so I’m hardly impartial, but I have a feeling you’ll love it too. This is a handy, healthful snack to keep around for a quick bite, so I’ll probably be revisiting this recipe quite often!
If your family loves cheesy bread as much as we do, you are going to love this flourless cheesy bread recipe.
Feel free to experiment with different cheeses in this recipe. We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low-moisture mozzarella.
Do you love cheese? Check out my Homemade Mac and Cheese recipe, too! It would be kinda fun to experiment with this flourless cheesy bread recipe by adding homemade ranch seasoning mix, too….
Reader Comments…
Rebecca wrote: “Made it! It’s as delicious as it looks – everyone loved it!”
Joy wrote: “Awesome!… We will definitely make this regularly. We dubbed coconut flour for the arrowroot with good success. We used half as much coconut flour.”
If you like this recipe, you can get dozens more like it in Sarah Smith’s new cookbook Nourished Cooking.
Click here to learn more about Nourished Cooking and Sarah’s other real food cookbooks!
Flourless Cheesy Bread Recipe
Ingredients
- 1 egg preferably from pastured hens
- 1/2 cup packed grated Parmesan cheese
- 1 cup packed shredded cheddar cheese
- 2 tb plain whole milk yogurt
- 1/4 cup arrowroot*
- pinch cayenne pepper
- pinch fine ground celtic sea salt
- 1/4 tsp baking soda
Instructions
- Preheat the oven to 350 degrees F.
- Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]
- Spread the mixture onto a baking sheet lined with parchment paper or an Exopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
- Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer--I don't think I spread it quite thin enough!]
- Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.
- Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
Notes
You might also enjoy these recipes:
- Chocolate Zucchini Breakfast Muffins
- Homemade Lebanese Garlic Sauce Recipe
- Homemade Stovetop Mac and Cheese
Elizabeth is the founder of The Nourished Life and has been writing about natural living for 12 years. Her work has been featured at Shape, Bustle, and Mother Earth Living. Her mission is to help you lower your stress levels and find fun ways to become happier and healthier. Read more about Elizabeth here.
Made thus tonight – didn’t puff up much. Baking POWDER instead of baking SODA?? Not bread-y – more like a soft cracker.
It doesn’t rise very much like regular bread, it’s more like a thin pizza crust.
My mixture did not look like the picture. Did I so something wrong? I used coconut flour instead of arrowroot. I did 1/4 cup x 2.
Hmm, I don’t know. How did yours look different?
It was very dry. Not at all moist like in the picture above. Maybe too much flour?
Hmm, maybe. Sorry it turned out dry! For me, the cheese made it pretty moist.
I think you would need to use half as much coconut flour (like a reader commented above.) So in this case 2 Tbs of coconut flour. Coconut flour is super absorbent and can quickly turn a batter into a dough 🙂 Also, when you measure out your coconut flour, spoon it into what you are measuring it in, instead of dipping a measuring cup/spoon into the flour, which compacts it and leaves you with more flour than necessary.
This bread looks super yummy! Can’t wait to try it!
Great tip, Jennifer! Hope you enjoy it! 😀
You need to use less coconut flour when subbing for another flour. Half as much at the most, I think 1/3 the amount of regular flour is what I’ve seen most often.
I made this yesterday but mine didn’t come out great. I pride myself on being a great cook & my family loves my food. I have always especially loved baking However, cooking gluten free is a bit challenging as it’s so different.
I didn’t have all the ingredients so had to sub some. I’m used to playing with/substituting in recipes. Again, GF is different.
I used 1/2 cornstarch 1/2 tapioca in place of arrowroot. I also used 2 eggs & added 1/2 tsp. of baking powder. I assumed the extra egg & baking powder would help it rise more. It backfired. Was flatter & quite dry. I’m going to get some arrowroot & try this again exactly as written. I reheated some in the toaster oven after dipping in olive oil, topped with some cheese, toasted 5 min. Then added spaghetti sauce & more cheese. So yummy! Mini pizzas. Took away from the dryness. So I was able to salvage them. Any advice on why mine came out dry? Was it the extra egg or the cornstarch? Thanks.
Hmm, not sure. Substitutions are always tricky. I’ve used 1:1 cornstarch instead of arrowroot and that definitely works.
I might add some diced pepperoni to the mix and then dip in marinara for when I’m craving pizza!
Mmmm, I didn’t think of cooking some pepperoni into the bread–that sounds amazing!
Thank You! This recipe is amazing! I made it for the second time tonight, using it as a pizza crust. It is the perfect recipe size to feed Hubz and me. He says it is the best pizza he has ever had—I agree. This will be my go-to every time.
Awesome, glad you guys enjoyed it!
Any chance I can make this with kefir instead of yogurt? I never have yogurt on hand? Thanks!
Yes, I believe kefir would work just as well.
I made this two nights in a row. It’s soooo good. Thank you for sharing.
You’re welcome, Liz–glad you liked it! 😀
Yowza! Just saw this and miraculously had most of the ingredients-subbed coconut flour like the earliest commentor suggested and used almond milk b/c I didn’t have yogurt. I left out the salt b/c I use Romano which is pretty salty on its own. I had to beat my kids away from the pan as I was trying to cut it-It’s a hit-even with my fussy-only-likes-predictable-food autistic 12 yr old! Danke schon-I am sooooooo happy to find this recipe!
Glad you liked it! 😀
I made this with mozzarella cheese only since that is what I had open. Then I added a bit of coconut flour and a sprinkle of almond flour to sub for the arrowroot. I also put some shredded mozzarella on top before putting in the oven. I normally do not like coconut flour because of the odd texture but this turned out pretty darn good!
Thanks
Glad you liked it, Amy! I need to try it with just mozzerella–that sounds delish!
Tell me low Carb ???
I believe most people would consider a low-carb recipe.
Has anyone successfully froze this?
Can you tell me the net carbs in these? I have never used arrowroot before. They look amazing 🙂
I believe about 7-8 g net carbs.
I added fresh chopped rosemary – divine!
That’s a great addition! I’ll have to try that next time.
We made it and it was very good… however it was too salty for me to have it frequently, I am guessing from the parmesan cheese. Any suggestions on substitution for the parm?
Any hard grated cheese (maybe an aged cheddar?) would do. I would also recommend omitting any additional salt if this tastes too salty.
Looks delicious! What other recipes can I use arrowroot for? I’d hate to buy it just for this one recipe.
You can use arrowroot in place of cornstarch in most recipes.
Thank you for this recipe. I use it as a pizza crust. I tried every paleo pizza crust I could find and all fell sort. This works great!! Even my husband who calls my food, “fake food” loves it.
Glad you (and your husband!) like it. 😀
Successfully subbed out the arrowroot for coconut flour. Used a little more than 1/8 cup and added an extra tbsp of yogurt. Best grain-free cheese bread I’ve ever made! Thanks for the recipe! (:
Glad you liked it! 😀
I am making this AGAIN! I guess this is at least the 20th batch. This recipe has made me the rock star of my pizza loving family!
Awesome! Glad you all enjoy this recipe. 😀
For those of you who have used this a pizza crust, did you bake it first and then make the pizza, and bake again, or did you put all the toppings on when it is raw before baking like you do when making regular pizza? Can’t wait to try it!
I made a mistake and forgot to add the egg- it came out great! I used coconut flour.
Next time I’ll try it with an egg too.. thanks for a gluten free bread type recipe