Jalapeño cheddar loaf

Gluten-Free Jalapeño Cheddar Sourdough (1 loaf)

Ingredients

Base dough

• 100 g active gluten-free sourdough starter

• 350 g warm water

• 200 g brown rice flour

• 100 g sorghum flour (or more rice flour)

• 50 g tapioca starch

• 10 g psyllium husk powder (non-negotiable)

• 10 g olive oil

• 10 g honey or maple syrup

• 8 g salt

Add-ins

• 120–150 g sharp cheddar, shredded (about 1¼ cups)

• 2–3 jalapeños, finely diced
  (seeds removed for mild, kept for spicy)

Optional topping

• Extra cheddar

• Sliced jalapeños

Mix the Dough

1. Dry bowl:
   Whisk flours, starch, psyllium, and salt.

2. Wet bowl:
   Mix water, starter, oil, and honey.

3. Combine wet into dry until you get a thick, sticky dough.

4. Rest 15 minutes to let the psyllium gel.

5. Gently fold in cheddar + jalapeños.

Proof

• Spoon dough into a parchment-lined loaf pan

• Smooth top with wet hands

• Sprinkle extra cheese/jalapeños if using

• Cover and proof 3–5 hours at room temp until:

  • slightly domed

  • small surface cracks

  • ~30–50% rise (GF dough won’t double)

Bake

1. Preheat oven to 425°F / 220°C

2. Bake 45–50 minutes

3. Remove from pan, place loaf directly on oven rack

4. Bake 10–15 more minutes for a firm crust

5. Cool completely before slicing (this matters!)

Pro Tips

• Use block cheddar, not pre-shredded (melts better)

• If jalapeños are very wet, pat them dry first

• For extra kick: add ¼ tsp smoked paprika or chili powder

• For sandwich-style softness: add 1 egg to the wet mix

Serving Ideas

• Toasted with butter 🤌

• Grilled cheese (yes, double cheese)

• Alongside chili or soup

• Breakfast toast with eggs

If you want this as:

• a round boule

• extra spicy

• dairy-free

• or adapted to the flours you already have

Tell me what’s in your pantry and I’ll dial it in perfectly 😏