Description
This Gluten-Free Cheddar Mixed Vegetable Loaf is a savory, golden-crusted quick bread that makes eating your veggies a delight. Packed with a colorful mosaic of corn, peas, carrots, and plenty of sharp cheddar cheese, it’s perfect for lunchboxes, picnics, or as a hearty side dish to soups. Moist, cheesy, and incredibly easy to make.
Ingredients
— Dry Ingredients —
2 cups (250g) gluten-free self-raising flour (or 2 cups GF all-purpose flour + 3 tsp baking powder)
1 teaspoon xanthan gum (omit if your flour blend already contains it)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried mixed herbs (oregano, thyme, or basil)
½ teaspoon garlic powder
— Wet Ingredients —
3 large eggs, room temperature
½ cup (120ml) milk (dairy or unsweetened almond/oat milk)
⅓ cup (80ml) olive oil (or melted butter)
— The Mix-ins —
1 ½ cups (150g) grated sharp cheddar cheese (reserve a handful for topping)
1 ½ cups frozen mixed vegetables (corn, peas, carrots), thawed and patted dry
1 small red bell pepper, finely diced (optional, for extra crunch)
2 green onions, thinly sliced
Instructions
1. Preheat your oven to 350°F (180°C). Grease a standard 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy lifting.
2. Prep the Veggies: Ensure your frozen mixed vegetables are thawed and patted dry with a paper towel. Excess moisture can make the loaf soggy.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder (if using), xanthan gum, salt, pepper, dried herbs, and garlic powder.
4. Mix Wet Ingredients: In a separate medium bowl or jug, whisk together the eggs, milk, and olive oil until smooth and well combined.
5. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until a thick batter forms. Do not overmix.
6. Add Mix-ins: Fold in the grated cheddar cheese, mixed vegetables, diced bell pepper, and green onions. Stir gently until they are evenly distributed throughout the batter.
7. Fill the Pan: Scrape the batter into the prepared loaf pan. Smooth the top with the back of a spoon.
8. Top: Sprinkle the reserved handful of cheddar cheese over the top of the loaf.
9. Bake: Bake for 45–55 minutes, or until the loaf is golden brown on top and a skewer inserted into the center comes out clean (or with just a few moist crumbs, but no raw batter).
10. Cool: Let the loaf cool in the pan for 10 minutes to set. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Notes
Flour Tip: If using a ‘Measure for Measure’ gluten-free flour, check if it includes baking powder. If not, you must add it (usually 1.5 tsp per cup of flour) to ensure the loaf rises.
Vegetable Variations: This is a great ‘clean out the fridge’ recipe. Try adding chopped spinach, zucchini (squeezed dry), or sun-dried tomatoes.
Serving: This loaf is delicious served slightly warm with a smear of butter, or cold as a savory snack.
Storage: Store slices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Lunch/Snack
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2
- Sodium: 380
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
- Cholesterol: 65