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Cracked Pepper & Cheese Quick Bread

I'm trying to come up with sandwich bread for my kiddo. The tricky part is finding one that holds up to handling and isn't a brick. So far we have "dry" sandwiches, so another point is a bread that's moist and delectable without condiments. This recipe is tops on our short list, for sure!

Cracked Pepper & Cheese Quick Bread


2 cups of flour mix*

8 oz of Cabot Cheese, grated (or safe for you to be corn free)

1 tsp evaporated cane juice sugar

1/2 tsp baking powder (corn-free)

1/2 tsp baking soda

1/2 tsp non-iodized salt

1/2 tsp coarse ground black pepper

1 cup buttermilk*

1/3 cup butter, melted + some to grease loaf pan

2 eggs


Heat oven to 350°F.

Put parchment paper in the bottom of loaf pan and grease sides with butter.

In a medium bowl combine flour, cheese, sugar, baking powder, baking soda, salt & pepper; mix well.

In a small bowl combine buttermilk, butter & eggs; blend well.

Add to dry ingredients stirring just until dry ingredients are moistened.

Pour into greased/lined pan.

Bake at 350°F for 40 minutes or until a toothpick inserted in center comes out clean.

Cool in pan for 15 minutes. Remove from pan and cool on wire rack completely.

Wrap and store in the fridge.

Notes: To the best of my knowledge this recipe is corn-free by using specific brands. My kiddo doesn't tolerate corn & this recipe appears "safe" with the right ingredients. As always, please check labels & use your own judgement to determine tolerance.

*Flour mix: You need 2 cups for this recipe, so there will be some leftover for your concoction jar.

  • 1 cup white rice flour

  • 1 cup brown rice flour

  • 1 1/3 cups tapioca flour

  • 1/2 cup arrowroot powder

*Buttermilk substitution:

Put 1 Tbsp of lemon juice in measuring cup and fill the rest of the way up to 1 cup with milk. We use Organic Valley whole milk (no additives).

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