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This gluten-free apple & cheese loaf is a one-bowl recipe, easy to prepare and so versatile to eat!
Just as apple and cheese complement each other on a cheese board, the same magic happens when combined in this savoury baked loaf. The apple pieces are sweet and smooth while at the same time the strong cheese comes through in every bite.
What apples are used?
Thanks to their tart flavour and firm texture, Granny Smith apples are perfect for baking, but so are the slightly smaller Pink lady apples.
What type of cheese is best?
A strong, sharp cheese that has a creamy and crumbly finish such as Cheddar or Red Leicester. It can be either yellow or orange in colour. Red Leicester is slightly milder, so if preparing this for children, I would use this cheese.
Colby, Dubliner or Double Gloucester are good substitutes as well as certain aged Goudas. At the end of the day, you can choose your favourite cheese, but anything creamy or mild like mozzarella is not going to come through strongly in flavour.
How to make the loaf:
As mentioned earlier, this is an easy recipe that only requires all the ingredients to be mixed in one bowl. However, it is important to add the ingredients in four stages and to mix and fold gently so to keep the batter fluffy and light:
- First, mix the flour, xanthan gum, baking powder, salt and seasonings either using a whisk or wooden spoon.
- Second, add the beaten eggs with the milk and oil and mix until smooth.
- Third, add the grated cheese and chopped fresh herbs, mixing gently.
- Finally, fold in the diced apple pieces and stop as soon as it appears combined.
Make sure to grease and flour your chosen loaf tin. If you are not familiar with your loaf tin, line the base with some baking paper to prevent the loaf from sticking to the bottom, especially as melted cheese can act like glue sometimes!
Keep an eye on your loaf during the final 15 minutes of baking after topping it off with more grated cheese and chives. Depending on your oven, you may need to cover it with some foil to prevent it from over-browning.
Give your loaf 10 minutes to cool down before attempting to remove it from the tin. Slide a knife or spatula along the edges to release it and leave it to cool more if it feels too warm to handle.
Once removed and placed on a wire rack, give it 30 minutes before slicing it into portions.
How to eat the apple & cheese loaf:
Besides enjoying it on its own warm with some butter, it makes a wholesome side with soups like cauliflower, leek or potato soup or as an open sandwich topped with ham, apple slices & Ploughman’s lunch pickle.
Gluten-Free Apple & Cheese Loaf
Gluten-Free Apple & Cheese Loaf
- 200 g store-bought or homemade gluten-free plain flour
- ½ tsp xanthan gum
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp dried chilli flakes optional
- 3 large eggs lightly beaten
- 100 ml milk
- 100 ml vegetable or sunflower oil
- 100 g strong Cheddar or Red Leicester cheese
- 2 tbsp fresh chives snipped finely
- 1 tbsp fresh parsley chopped finely
- 1½ apples Granny Smith apple, peeled and diced
For the topping:
- 2 tbsp extra grated cheese
- ½ tbsp fresh chives snipped finely
- In one large bowl, combine the flour, xanthan gum, baking powder, salt, black pepper and optional dried chilli flakes.
- In a measuring jug, combine the milk and oil together with the lightly beaten eggs. Pour this mixture into the flour mixture and mix gently.
- Weigh the cheese before grating it semi-coarsely.
- Add the grated cheese and fresh herbs.
- Mix in, but as soon as the mixture comes together, stop mixing to avoid a tough finish.
- Add the diced apples folding them in gently.
- Pour the batter into a greased and floured loaf tin.
- Preheat the oven to 180°C/350°F.
- Bake the loaf on the middle shelf for 30 mins.
- Remove the loaf and sprinkle the grated cheese and snipped chives over the top.
- Return the loaf to the oven to bake for a further 10 to 15 mins. If the top starts to brown too much, cover it with some foil to protect it.
- Insert a wooden skewer or toothpick in the centre, if it comes out clean the loaf is ready.
- Allow to cool in the tin for 10 mins before removing it to cool down further on a wire rack for 30 mins before slicing it.
- NOTE: Slice it just before serving for the best results.
- Keeps for 2 days at room temperature in an airtight container or covered in foil
- Suitable to freeze in slices
- Reheats well in a moderate oven or air fryer for 5 mins
Serve withSoups like cauliflower, leek or potato soup or as an open sandwich topped with ham, apple slices & Ploughman's lunch pickle.
Make a fantastic addition to this loaf, by adding a few tablespoons of gently fried bacon or ham pieces together with the grated cheese.