This Gluten Free Cheesy Sourdough Bread is a savory, bakery-style loaf that combines the rustic tang of sourdough with melted cheese in every bite. Made with gluten-free sourdough discard, this recipe yields a tender crumb, crisp crust, and rich, tangy flavor that feels homemade and satisfying.
Whether you think of it as cheddar sourdough, a three-cheese sourdough, or a classic cheesy sourdough loaf, this gluten-free version is an excellent twist on traditional bread—approachable enough for weeknight meals and special enough for guests.
Great for slicing, toasting, or serving alongside soups and dinners, this gluten-free cheese bread is both easy and impressive. Baked in a loaf pan, it’s a straightforward gluten-free option for everyday meals or entertaining.
Using sourdough discard adds structure and flavor; if you enjoy other sourdough recipes, this cheesy loaf is a delicious way to use extra starter.
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Ingredients
- Sourdough Starter
- Butter
- Honey
- Milk
- Gluten Free Flour
- Potato Starch or Tapioca Flour
- Baking Powder
- Salt
- Parmesan Cheese, shredded
- Gouda Cheese, shredded
- Cheddar Cheese, shredded
Instructions
Grease a standard loaf pan with butter or coconut oil and set it aside.
Warm the milk on the stovetop or in the microwave until it is just warm to the touch—do not overheat. Melt the butter separately.
In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), combine the sourdough starter, warmed milk, melted butter, and honey. Mix until combined.
Add the gluten-free flour, potato starch or tapioca flour, baking powder, salt, and the shredded cheeses (Parmesan, Gouda, and Cheddar). Mix briefly—just until the ingredients start to come together. Remove the bowl from the mixer and gently fold any unmixed bits from the bottom with a spatula.
The dough will be very sticky; avoid kneading or overworking it. This sticky texture helps the bread rise and keeps the crumb tender.
Spoon the sticky dough into the prepared loaf pan. Cover the pan with a plate or platter and let the dough rest in a warm spot for 6–8 hours to proof. Many people mix the dough in the evening and let it proof overnight, then bake in the morning.
Preheat the oven to 350°F (175°C).
Bake the loaf for 1 hour 10 minutes to 1 hour 15 minutes. The top will be lightly browned and the sides slightly darker—the bread is relatively light and won’t brown deeply on top.
Allow the bread to cool in the pan for at least 10 minutes before turning it out onto a plate or platter to finish cooling.
Once the loaf is completely cool, slice and store in a sealed container. At room temperature the bread will keep 3–4 days depending on your home’s temperature; refrigerate to extend freshness to 5–7 days. For longer storage, slice and freeze.
Supplies
Standard kitchen tools needed: loaf pan, stand mixer or large mixing bowl, spatula, measuring cups and spoons, and a grater if using block cheese.
More Recipes You Might Enjoy
- Gluten Free Sourdough Sandwich Bread
- Gluten Free Chocolate Sourdough Bread
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- Gluten Free Sourdough Starter
I source many ingredients from specialty retailers to find gluten-free options not always available locally. Slice and freeze extra loafs to keep on hand.
Gluten Free Cheesy Sourdough Bread
5 Stars
5 from 1 review
- Author: Elaine VanVleck
- Total Time: 9 hours 10 minutes
- Yield: 15 servings
- Diet: Gluten Free
Description
This gluten-free cheesy sourdough loaf brings together tangy discard starter and a blend of cheeses for a loaf with great flavor and texture. It’s straightforward to prepare and a tasty way to use extra starter.
Ingredients
Scale
- 1 ½ cups Sourdough Starter
- 4 Tbsp Butter, melted
- 2 Tbsp Honey
- 1 ¾ cups Milk, warm
- 2 ½ cups Gluten Free Flour
- ½ cup Potato Starch or Tapioca Flour
- 1 Tbsp Baking Powder
- 2 tsp Salt
- ½ cup Parmesan Cheese, shredded
- ½ cup Gouda Cheese, shredded
- ½ cup Cheddar Cheese, shredded
Instructions
Grease a loaf pan with coconut oil or butter and set aside.
Warm the milk until just warm to the touch and melt the butter.
Combine sourdough starter, melted butter, honey, and warm milk in a mixing bowl and blend until smooth.
Stir in potato starch or tapioca flour, gluten-free flour, baking powder, salt, and the shredded cheeses. Mix until just combined, then fold any unmixed bits from the bowl bottom with a spatula.
Because the dough is sticky, avoid kneading. Spoon the dough into the prepared pan, cover, and let proof in a warm spot for 6–8 hours or overnight.
Preheat oven to 350°F (175°C). Bake 1 hour 10 minutes to 1 hour 15 minutes until the sides are browned and the top is lightly golden.
Cool in the pan at least 10 minutes before turning the loaf out to finish cooling. Slice when completely cool and store in a sealed container. At room temperature the loaf will keep 3–4 days, or 5–7 days refrigerated. Slice and freeze for longer storage.
- Prep Time: 8 hours
- Cook Time: 1 hour, 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Finely grate the Parmesan and coarsely grate Gouda and Cheddar for the best texture. You can also use pre-shredded cheese or substitute with any block cheese you have—keep the total cheese volume the same. For example, if you only have Cheddar, use the full amount in Cheddar.
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Frequently Asked Questions
Yes. This recipe uses a gluten-free sourdough starter, making it suitable for anyone following a gluten-free diet while still enjoying sourdough flavor.
Store fully cooled bread in an airtight container at room temperature for 3–4 days, refrigerate for 5–7 days, or slice and freeze for longer storage.
