Cheddar Chive Bread

A savory gluten-free bread that can be served any time of day. Recipe and photo by A Cedar Spoon.


    Yield: 1 loaf

    • 2¼ cups Pamela's Baking & Pancake Mix
    • 2 Tablespoons sugar
    • ¼ teaspoon salt
    • ½ Tablespoons grainless baking powder
    • ½ cup water
    • 2 eggs, beaten
    • 2 Tablespoons canola oil
    • 1 1/3 cup cheddar cheese
    • 3 Tablespoons chives, chopped {divided} 2 Tablespoons to go in the bread, 1 Tablespoon for on top

    Preheat oven to 350 degrees F.
    Put Pamela's Baking & Pancake Mix, sugar, salt and baking powder to a mixer and mix. Set aside. Add the water, eggs and canola oil to the dry, and mix for 3 minutes on high. Gently mix in the cheese and chives until just combined. Spray or grease a 4 x 8" loaf pan well, pour in the batter and spread evenly in pan. Add extra chives to the top of the batter if you like.
    Bake in preheated 350° oven for 8 minutes. Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes. Let cool for at least 10 minutes before removing from the pan and resting on a wire rack. Use a serrated knife to slice loaf or freeze loaf before slicing.

Customer Reviews

Based on 5 reviews
Rita Domas
Tastes great!

I made this cheddar chive bread, it came out great, this is a winner! Others have asked about the 1/4 cup melted butter, I put it in the batter. I looked up the original recipe at "A Cedar Spoon" (link is above recipe) and there were 2 bread recipes on her website, this one and a strawberry recipe, both had the same fundamental basic ingredients, the strawberry recipe also listed 1/4 cup melted butter and the instructions said to stir it in the batter.


Very tasty, moist and flavorful! One question - the last item on the list of ingredients is 1/4 c. of melted butter, but the directions never say what to do with it! At what point do you add the melted butter?

Shane Liem

I'm loving this baking/pancake mix. I don't really eat pancakes but I use it for biscuits and now just tried this Cheddar chive bread. I used the fan on my oven and lowered the temp by 50 degrees and just kept testing it with a wooden chopstick to see when it was ready and it got a really nice brown crust on it.
I'm just wondering - the 1/4 cup melted butter ingredient - that isn't mentioned in the recipe so is that to dip the bread into after?


This was a huge hit with my family including my picky kids. My husband said he would never have guessed it was gluten-free. The only confusion was the ingredient list included a 1/4 cup of melted that the recipe instructions never mention, so I omitted it. If it weren't for this discrepancy I would have given this five stars.


This bread had a lovely flavor and would be great to cook as muffins. The recipe had an error in that in did not state when to add butter. I put in the mix and a bit on the top. Yum!