July’s Potluck marked one year of successful Potluck Dinner Club get togethers, each of which held a plethora of gluten free and restrictive diet friendly goodies. This theme was cheese, one of my favorite foods! We had a turn out of approximately 15 people, which was on the bigger side for our events. Here’s a run down of the potluck spread:

Good Old Cheese and Cheese Pairings: 

• Havarti and Honey Goat Cheese Gouda paired with Homemade candied apples, gherkins, olives, an Dijon mustard. 

• Goat cheese rolled in Mediterranean spices

• Prosciutto and mozzarella 

• Prastost (Sweden priest cheese straight from Sweden- a friend’s gift to everyone from their recent vacation)

Main Dishes:

• Gluten free jalapeño and shallot Mac and Cheese

• Stuffed Mushrooms 

• Alcohol free Cheddar  fondue with tomatoes, broccoli, gluten free bread, carrots, peppers, and tortilla chips

• Gluten free cheddar bread 

• Gluten Free Grilled Cheese with Gouda 

Dessert and Drinks: Someone successfully came up with a cheese drink, which was my one goal for this event!

• Chocolate cheesecake cordial 

• Cheesecake 

• Tiramisu (gluten free and regular) 

Potluck Dinner Club: A Cheesy Potluck (with Bonus Gluten Fee Cheddar Bread Recipe)

 

Save Print

Gluten Free Cheddar Bread from Momtastic

Author: Celtic Celiac

Ingredients

• brown rice flour, plus a bit for dusting the pan: 1-½ cups
• tapioca flour: ½ cup
• xanthan gum: ¾ teaspoon
• baking powder: ½ teaspoon
• baking soda: ½ teaspoon
• salt: ½ teaspoon
• buttermilk: 1-¼ cups
• plain yogurt: ¼ cup
• large egg: 1
• finely minced garlic: 1 teaspoon
• olive oil, plus a bit for the pan: 3 tablespoons
• shredded cheddar cheese, divided: 1 cup

Instructions

1. Preheat the oven to 350 degrees F, and coat an approximately 8-inch loaf pan with a thin layer of olive oil, and dust it lightly with brown rice flour.
2. In a large mixing bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. Make a well in the middle and set aside.
3. In a medium sized mixing bowl, gently whisk buttermilk, yogurt, egg, garlic, and olive oil. Fold in ⅔ cup of the cheese.
4. Pour this in the well in the dry ingredients and mix only until combined.
5. Pour the batter into the prepared pan and sprinkle the remaining ⅓ cup of cheese evenly on top.
6. Bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, about 35 minutes.
7. Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan.  Then carefully turn it over, and wait about an hour before attempting to slice the bread. It should be completely cooled.

3.2.2929