This gluten free Gouda and Jalapeno Bread is perfect for flavor packed sandwiches or serving with your favorite soups!
Every weekend, like most of you, I go to the grocery. I stand in line at the deli counter and peer out at the vast assortment of breads at the bakery section next to me. Truth be told, I don’t just look…I lust.
I lust for the focaccia, ciabatta, the baguettes, and the french bread. I dream of sandwiches piled high on yeasty dinner rolls and jam spread over English muffins. And the bagels, the bagels nearly bring me to tears.
Alas, my fate awaits me in the frozen food section with a loaf of Udi’s gluten free bread. Generally speaking, I have come to terms with this. But sometimes, my longing for a good crusty bread is just beyond my control.
This was just the case over the weekend. Now keep in mind, I have tried for ages to come up with a good artisan bread. Each and every time it is a waste of time and expensive gluten free flour. However, my inner rebel was not willing to accept defeat so I decided to go a different route with a yeasty beer bread.
Whyyyyy didn’t I think of this sooner?! It was amazing! I mean look at it! Perfectly thick, chewy and gooey Smoked Gouda and spicy jalapeno!I served this with chili, and it was perfectly dippable. And I’m going to teach you exactly how to make it!
Ingredients for Gluten Free Beer Bread
As always, here is a quick overview of the ingredients used in our Gouda and Jalapeno Beer Bread. For the complete recipe, just keep scrolling.
- All purpose gluten free flour- I use cup4cup brand
- 1/4 cup warm water
- Rapid rise yeast- be sure to get the Rapid Rise type
- Gluten free beer- I used Redbridge
- Smoked gouda cheese- cubed
- Jalapenos- seeded and diced
- Olive oil
How do you make gluten free beer bread?
The process was actually super simple. I just added warm water and yeast together and let it sit until it got all bubbly. Then I mixed the yeast, flour, and beer together until a super thick, very sticky dough formed. Then I added the cheese and chopped jalapeno. Cover and let it sit all day.
When I got ready to bake, I turned the oven to 425 degrees F and put my dutch oven inside, so it gets incredibly hot. Then I turned the dough out onto a floured surface and made a big ball. I took my dutch oven out of the oven, sprayed it with cooking oil, and added a little olive oil (for good measure) and dumped the ball of dough right in there! I drizzled a little more olive oil on top (why not?!) put the lid back on and baked it for 20 minutes covered, then 10 more minutes uncovered.
Do I have to use a Dutch Oven?
Yes, I would highly recommend using a dutch oven for this gluten free bread recipe. Dutch ovens are excellent conductors of heat and they are made to be used at a high temperature without letting moisture escape. This is why we bake the bread with the lid on! By using the dutch oven, you are able to get that delicious crust that artisan bread is so well known for.
Do you have to knead the dough?
No kneading, no wresting with sticky dough. Just mix, rise, dump, and bake! Seriously, it is that easy! You will love this flavorful, crusty bread!
What if I’m not gluten free?
As always, I made this using gluten free ingredients. However, if you are not gluten free simply sub regular all purpose flour and regular beer!
Tips and Substitutions for Gluten Free Gouda Bread
- Once again, be sure to use a dutch oven and pay attention to the baking instructions involving when to leave the lid on and when to take it off.
- Be careful not to overmix the dough, but just bring the ingredients together.
- Be patient! Give your yeast time to rise before adding it to the flour and give your dough time to rise before baking.
- Try different cheeses! Jalapeno and cheddar is a classic, so give that a spin! You could also use a pepperjack if you wanted more spice.
- If you wanted to really get creative, try some new flavors! Parmesan and herb, garlic and mozzarella, green onion with monterey jack or an Italian cheese blend would all make a great bread
- Redbridge is certainly not the only gluten free beer on the market. There’s also Glutenberg, Omission, Lakefront or Stone Delicious are all popular brands
Other Bread Recipes
Gouda and Jalapeno Bread
This gluten free Gouda and Jalapeno Bread is perfect for flavor packed sandwiches or serving with your favorite soups!
Ingredients
- 3 cups all purpose gluten free flour (I use cup4cup brand)
- 1/4 cup warm water
- 2 teaspoons rapid rise yeast (one 3/4 ounce package)
- 1 12 ounce gluten free beer (I used Redbridge)
- 1 cup smoked gouda cheese, cubed
- 2 jalapenos, seeded and diced
- 2 teaspoons olive oil
Instructions
- In a small bowl or measuring cup, combine the very warm water and the yeast. Mix well and let sit for about 5 minutes until little bubbles form.
- In a large mixing bowl, combine the flour, yeast, and beer. Mix well until a thick, sticky dough forms (this is easiest if using an electric or stand mixer).
- Add the cubed cheese and the diced peppers. Stir so they are evenly distributed.
- Cover dough and let sit for at least four hours.
- When ready to bake, place a dutch oven with the lid on, in the oven and preheat oven to 425 degrees.
- Dump dough out onto a well floured sheet of wax paper and form into a ball.
- When oven is up to temp, remove dutch oven and spray well with cooking spray (bottom and sides) and add one teaspoon of olive oil.
- Pick up the sheet of wax paper with the dough and carefully slide it into the dutch oven.
- Drizzle last teaspoon of olive oil over the top.
- Place lid on dutch oven and bake for 20 minutes while covered.
- Remove lid and bake for 10 more minutes.
Nutrition Information:
Yield: 8 slices Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 8.1gCholesterol: 28.2mgSodium: 210.4mgCarbohydrates: 48.9gNet Carbohydrates: 46.5gFiber: 2.4gSugar: 1.6gProtein: 9.8g
Kristine @ Kristine's Kitchen says
I’m not gluten-free but even so this bread looks amazing! I’m so glad you’ve found a homemade bread you can enjoy!
Maebells says
It looks like real bread, doesn’t it?! 🙂
Gayle @ Pumpkin 'N Spice says
I love the flavors of this bread, Annie! Such a creative way to sneak in some smoked gouda and jalapeno. I’m such a sucker for beer bread, but haven’t had it in forever, so this sounds incredible!
Maebells says
Thanks Gayle! It might sound a little complicated but it really wasn’t! And it was so delicious!
Denise | Sweet Peas & Saffron says
Looks amazing, Annie! I would never guess that it is gluten-free. Love the flavor combination of cheddar, jalapeno and beer…yum yum yum!
Leah Short says
You had me at smoked gouda! I bet this bread is incredible!
Maebells says
How is smoked gouda so delicious?! I love it!
natalie@tasteslovely.com says
My father in law is gluten free, and he says crusty bread is what he misses the most too. Luckily there are good gluten free bread options, like Udi’s, but it’s still not quite the same. I can’t wait to make him this gluten free beer bread! He is going to flip!
Maebells says
Oh he will love it!! My husband thought I was trying to poison him at first! hahaha!
Mary Frances @ The Sweet {Tooth} Life says
Oh.My.Gosh. Annie, this looks so incredible. Thick, chewy, crusty edge, and stuffed with the works? This is incredible, plain and simple! So creative! Pinned!
Maebells says
Thank you Mary Frances!! 🙂
Michelle @ My California Kitchen says
This looks sooo good! My husband is gluten-free and while we don’t often eat store-bought bread, I’ve found Rudy’s (they recently reworked their recipe) is better than Udi’s and if you can find Canyon Bakehouse Rosemary Thyme Focaccia, it’s the best gluten-bread I have ever had! Soft and springy!
Maebells says
I used to get Rudy’s (before Udi’s) but I haven’t had it in ages. And the Canyon Bakehouse just became available here, but I have only had the loaf. But the focaccia sounds AMAZING!
Arpita@ The Gastronomic Bong says
WOW!! Love the sound of this amazing spicy bread.. Yumm!!!! Pinned! 😀
Maebells says
Thanks Arpita! Spicy makes everything better! 😉
Danielle says
I’m totally in love with this bread, so creative! It looks so soft and fluffy too, pinning!
Maebells says
Thank you Danielle! I have already eaten wayyyyy to much of it! ha! 🙂
Cindi says
I made this bread today and it smelled wonderful! Decided to cut it in half when I took it out of the oven and the center was not cooked so I put it back in for another 20 minutes. Still wasn’t cooked. I was heartbroken when I had to throw it out as only the crust was done. I cooked it exactly as to the instructions – ho do you get a non-doughy bread?
Maebells says
Cindi, oh dear! I am so sorry it didn’t work for you! 🙁 Did you keep the bread covered the first 30 minutes? Do you know if your oven is calibrated? I wrote it out exactly like I made mine and it worked really well for me. I just googled some other artisan breads like this and they all had a similar method, but several did bake it at 450, so the higher temp might solve your problem. I will make my next batch at the higher temp and see if my results are any different.
Alyssa @ My Sequined Life says
Girl you are reading my mind!! I’ve recently fallen hard for smoked gouda (as in I need to eat it every day, or else), so this is the perfect recipe!
Kelly says
Yay, so glad you have a bread recipe that you love now 🙂 It sounds amazing – love the smoked gouda and jalapeno in here! What a delicious combo and love how easy this comes together too 🙂
Bri | Bites of Bri says
Annie, I love the flavor combination in this bread! So glad you were finally able to get something that meets your idea of bread!
Kelly @ Trial and Eater says
I’ve been loving adding jalapeno to things lately, and this looks amazing! All the flavors sound like a perfect blend.
marcie@flavorthemoments says
Beer, smoked gouda, and jalapeño? Count me in! This bread is the perfect dipper for chili, or I’d happily eat it plain, too!
cearaskitchen says
I love the look of this bread – and stuffed with gouda & jalapenos (ahh-mazing!!). I would never know it is gluten free by the delicious looking crust and how perfect it looks! Definitively perfect for dipping in chili as seen here 🙂 I currently live in the land of Beer so can’t wait to try this bread! Pinned onto my bread board 🙂
Sarah@wholeandheavenlyoven says
I’m not on a gluten-free diet, but I’m thinking I must try this gorgeous bread anyway. LOVE the combo of gouda cheese and jalapenos! This looks kinda dangerous—as in I might eat the entire loaf myself. 😉
Isadora @ She Likes Food says
I just bought some of that Redbridge beer! It was much better than other gluten free beers I had tried and my husband actually like it too! I’ve been thinking I need to start experimenting making my own bread because all the gluten free bread at the store is practically the size of a quarter!! I want a big person sized sandwich! I gotta try this bread! I’ve been using so much smoked gouda lately and I bet it is amazing in this bread 🙂
Maebells says
I KNOW! It is so teeny tiny! I think you would love this! It was so simple and it doesn’t taste gluten free at all!
Andi: The Weary Chef (@wearychef) says
This looks completely, utterly amazing! I lust after bagels too, but this bread would definitely console me.
Jenni says
This was amazing! I tried this over the weekend and it was my first time making a bread like this, it was so easy and tasted way better than bakery bread! This is my new go to!
Maebells says
Jenni! THANK YOU for your sweet words! I am so glad this worked for you! 🙂
mb says
Do you have an alternative ingredient to the beer? Not a big fan of the taste. Looks delicious!
Maebells says
Hi there! I have not made this with anything other than beer, so I am not sure! I’m sorry! 🙁 I can tell you it is really good though! 🙂
Bekah says
Do you think I could use a GF hard cider instead of a beer?!
Maebells says
Hi Bekah! I am not sure, I haven’t made any substitutions to this recipe. I usually think of hard cider as being sweet and I am not sure how that would taste with the smoked Gouda and jalapeño. I’m sorry I don’t have a better answer! 🙂
Amanda West says
I’m in the middle of making this and looking at what your recipe says to use 2 teaspoons of yeast and you say that is one 3/4 oz package, that doesn’t seem to match up correctly. I have a box of 1/4 oz packages of yeast and on the outside of the package it says that 1 of these 1/4 oz packs has 2 and 1/2 teaspoons in it. SO which one is it? 2 tsp? or a 3/4 oz package? That would be a lot more than 2 tsps. That would mean I’d need to use 3 of my 1/4 oz packages to match that. Which would make it more like 2 Tablespoons of yeast. Please let me know asap! Thanks.
Annie Holmes says
Hi Amanda, I used one package of Rapid Rise instant yeast which is a 3/4 ounce package. I just measured it out and it is two heaping teaspoons of yeast. I hope that helps. Thanks! 🙂
Amanda West says
Thank you! I went ahead and did the 2 tsps and crossed my fingers because I’ve just never worked with yeast and bread recipes before. They’ve always intimidated me. This turned out amazing! You are brilliant and I appreciate you coming out with something that is so different than the boring, cardboard-like, sometimes tasteless breads that can be associated with gluten-free diets. This is something I can do without messing up too. Yay me!
Annie Holmes says
Thank you so much Amanda! I am so glad you liked this! I missed good crusty bread SO MUCH!! Nobody should have to eat bread that tastes like cardboard! 🙂 Have a great weekend!
Crystal says
Do you use GF flour with xanthan gum our without?
Annie Holmes says
Hi Crystal. Yes, Cup4Cup or GF Bisquick are the only gf flours I recommend for this bread and they contain xanthin gum.
Kathy says
I’m confused. I thought beer had gluten in it. This recipe looks great and I’m keen to try it but nervous of the beer.
Annie Holmes says
Hi Kathy,
Yes. Most beer does. However there is now a decent selection of gluten free beer available.
I always use the brand Red Bridge in this recipe and it is great!
Jennifer says
I made this bread last night and it is absolutely delicious, came out perfect and my husband even like it. I will definitely be making this again. Thanks for the recipe.
Annie Holmes says
I’m so glad you liked this! It is one of our very favorites!! 🙂
andy howe says
My wife is also dairy free. Do you think it would turn out ok without the cheese?
Annie Holmes says
Hi Andy! I haven’t made this exact recipe without the gouda so I can’t say for certain but I have made similar versions without cheese and they were great so I think you would be just fine! 🙂 I hope you enjoy!